Spice up your next meal with Stuffed Poblano Peppers! These colorful and flavorful peppers are filled with a variety of delicious ingredients such as rice, beans, cheese, and spices. The dish is then baked in the oven for a nice crunch and smoky flavor. Stuffed Poblano Peppers make a great appetizer or side dish for any occasion, from casual get-togethers to special celebrations. Give them a try - you won't be disappointed!
Stuffed Poblano Peppers
Spice up your next meal with Stuffed Poblano Peppers! These colorful and flavorful peppers are filled with a variety of delicious ingredients such as rice, beans, cheese, and spices.
05 Mar 2023![Firehouse Grub](/media/5gka1a40/275858106_655686032375237_937445283167421676_n.jpg)
![](/media/blihixvo/get-6.jpeg?width=1000&height=668&rnd=133232376468400000)
Prep Time
30 mins
Cook Time
50 mins
Servings
INGREDIENTS
- 6 poblano peppers
- 2 cups cooked Mexican rice
- 2-3 lbs boneless skinless chicken thighs
- 1/2 diced purple onion
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cup shredded Monterey Jack cheese for topping
- Chicken marinade ingredients
- 2 Tbs Tony Chachere’s Bold seasoning
- 2 Tbs fresh chopped cilantro
- 1 Tb cumin
- 1 Tbs chili powder
- 1 Tbs dried oregano
- 1 Tbs fresh minced garlic
- Juice from 1 lime
- 2 Tbs olive
- 1 Tbs water
DIRECTIONS
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Start off by combining chicken marinade ingredients into a bowl with chicken. Make sure chicken is coated thoroughly. Place in fridge and let marinate for at least 30 minutes.
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Next, go ahead and chop all of your veggies for the pico, jalapeño ranch, and 1/2 of a purple onion to use when stuffing the poblanos.
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Once veggies are chopped you can combine jalapeño ranch ingredients into a food processor or blender. Blend until smooth and place in fridge.
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Next, make your pico. Combine all pico ingredients in a bowl and stir to combine. Place in fridge.
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While the chicken is marinating you can cook your Mexican rice. Once it is done set aside.
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Let’s get the poblanos roasting. Heat an oven to 400 degrees F. Roast the poblanos for about 20-30 minutes, or until it looks like the outside skin will peel off easily. (This is a good time to skip to the next step and cook the chicken!) Once they are done remove from oven. Peel outer skin off. Make a slit in the pepper and remove the seeds.
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Now let’s cook the chicken! Heat a skillet over medium heat with some olive oil. Cook chicken for about 8 minutes per side or until internal temperature is at least 165 degrees F. Remove from skillet and let rest.
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While the chicken is resting we can cook our purple onion. Add in your purple onion and scrape the bottom of the pan to get all of that chicken flavor.
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Dice the chicken and return to skillet with onions. Add Mexican rice and 1/2 cup of cheese. Stir to melt.
- Add stuffing to each pepper. Top with more cheese. Bake at 400 until cheese on top is melted. Top with jalapeño ranch and pico de Gallo!
Notes
![Firehouse Grub](/media/5gka1a40/275858106_655686032375237_937445283167421676_n.jpg)
Firehouse Grub
Easy meals straight from the fireman’s kitchen 🔥