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 Grub05 Mar 2023

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!

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

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.
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.
Once veggies are chopped you can combine jalapeño ranch ingredients into a food processor or blender. Blend until smooth and place in fridge.
Next, make your pico. Combine all pico ingredients in a bowl and stir to combine. Place in fridge.
While the chicken is marinating you can cook your Mexican rice. Once it is done set aside.
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.
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.
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.
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!