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To make chicken stuffed poblano peppers, you need some key ingredients. Here’s what you’ll need: - 4 large poblano peppers - 1 lb cooked chicken breast, shredded - 1 cup quinoa, rinsed under cold water - 2 cups low-sodium chicken broth - 1 cup black beans, drained and thoroughly rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (either canned or fresh) - 1 cup shredded cheddar cheese, divided - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped, for garnish - 2 tablespoons olive oil - Lime wedges, for serving These ingredients create a tasty combination. The poblano peppers give a mild heat, while the chicken and quinoa add protein. Black beans and corn bring texture and flavor. The spices, like cumin and paprika, enhance the taste and aroma. Finally, the cheese adds richness to the dish. You can find the full recipe in the section above. This recipe is easy and fun to make. Enjoy the process and savor the delicious results! - Start by preheating your oven to 375°F (190°C). - In a medium saucepan, combine rinsed quinoa and chicken broth. Bring it to a boil. Reduce heat, cover, and simmer for about 15 minutes. This will make the quinoa fluffy. - Carefully make a slit down the side of each poblano pepper. Remove the seeds and inner membranes. This step helps reduce the heat but keeps the flavor. - In a large bowl, combine shredded chicken, quinoa, black beans, corn, diced tomatoes, half of the shredded cheddar cheese, cumin, smoked paprika, salt, and pepper. Mix until all ingredients blend well. The filling should be colorful and flavorful. - Stuff each pepper with the chicken and quinoa mixture. Press down gently to pack them tightly. This ensures every bite is full of flavor. - Arrange the stuffed peppers in a baking dish. Drizzle olive oil over the peppers and cover with aluminum foil. Bake for 25 minutes. Remove the foil and add the remaining cheddar cheese on top. Bake uncovered for another 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro before serving. Enjoy your delicious creation! When choosing poblano peppers, look for ones that are firm and shiny. Avoid any with soft spots or wrinkles. These signs tell you the pepper is not fresh. To handle spicy peppers safely, wear gloves. This keeps the oils from getting on your skin. If you do get some on your skin, wash it off with soap and water. When preparing the peppers, make a slit down the side. Remove the seeds for a milder taste, but keep the tops on if you'd like a rustic look. If you want to switch things up, use ground turkey or beef instead of chicken. You can also use black beans or pinto beans for a different flavor. For a vegetarian twist, try extra veggies like zucchini or mushrooms. To get the perfect texture in your filling, mix everything well. This ensures each bite is full of flavor. A little moisture helps too. If your mixture seems dry, add a splash of chicken broth or a dollop of sour cream. For even baking, arrange your stuffed peppers upright in the dish. This helps them cook evenly. Cover the dish with foil for the first part of baking. This traps steam and keeps the peppers moist. After 25 minutes, remove the foil and add more cheese. This gives a nice golden color and keeps the cheese gooey. To avoid burning or drying out the peppers, watch them closely. If they start to brown too quickly, lower the oven temperature slightly. {{image_4}} You can switch the chicken for other meats. Ground turkey works well in this dish. Ground beef is another tasty choice. If you prefer not to use meat, try tempeh. Tempeh gives a nice texture and flavor. You can also add more veggies, like spinach or zucchini, for a healthy bite. Want to kick up the heat? Add some chili powder or cayenne pepper to your filling. A little goes a long way! For a cheesy twist, try different cheeses. Pepper jack adds spice, while Monterey Jack gives a creamy touch. Mixing cheeses can create a fun flavor profile that excites your taste buds. These stuffed peppers taste great with sides. Try pairing them with rice or a fresh salad to balance the meal. You can add lime wedges for a zesty splash. To make your plate pop, garnish with fresh herbs. Chopped cilantro or green onions can enhance the look and flavor. To store your leftover stuffed poblano peppers, let them cool first. Place them in an airtight container. This way, they stay fresh for the next meal. In the fridge, they can last up to four days. If you want to enjoy them later, follow these tips for best results. Freezing stuffed peppers is easy and a great way to save food. First, let the peppers cool completely. Wrap each one in plastic wrap or foil, then place them in a freezer bag. They can stay good in the freezer for up to three months. When you are ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes for best taste. Cooking in bulk can save you time. You can make a big batch of chicken stuffed poblano peppers. Store the peppers in the fridge for quick meals. Or, prep the filling and ingredients separately. This way, you can stuff and bake the peppers when you are ready. It makes for easy assembly and fun cooking! For more ideas, check out the Full Recipe. It takes about 50 minutes to cook chicken stuffed poblano peppers. You will need 15 minutes for prep and 35 minutes for cooking. First, you prep the peppers and filling. Then, you bake them in the oven. Yes, you can make this recipe ahead of time. You can prep the filling and stuff the peppers. Store them in the fridge for up to one day. To bake, just add a few more minutes to the cooking time. You can serve many tasty sides with chicken stuffed poblano peppers. Here are some ideas: - Cilantro lime rice - Fresh garden salad - Grilled corn on the cob - Black bean soup - A cold beer or fruity drink Yes, you can grill stuffed poblano peppers. First, preheat your grill to medium heat. Wrap the stuffed peppers in foil to keep them moist. Grill for about 20-25 minutes. Check if they are tender and the cheese is melted. Adjust the time if needed. In this post, we explored a recipe for chicken stuffed poblano peppers. We discussed the key ingredients and the step-by-step process to prepare, bake, and serve them. I shared tips for choosing and preparing peppers, how to make delicious fillings, and variations you can try. Proper storage and meal prep were also covered to help you enjoy these flavorful peppers later. These stuffed peppers are not just tasty; they are also flexible for different diets. Enjoy experimenting with this dish!

The Best Recipe for Chicken Stuffed Poblano Peppers

Elevate your dinner game with these Spicy Chicken & Cheese Stuffed Poblano Peppers! Packed with flavorful ingredients like shredded chicken, quinoa, black beans, and melted cheddar, these irresistible peppers make for a hearty meal. Easy to prepare and fun to serve, they're perfect for any night. Click through to explore the full recipe and discover the delightful steps to create this mouthwatering dish!
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Ingredients
  

4 large poblano peppers

1 lb cooked chicken breast, shredded

1 cup quinoa, rinsed under cold water

2 cups low-sodium chicken broth

1 cup black beans, drained and thoroughly rinsed

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (either canned or fresh)

1 cup shredded cheddar cheese, divided

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped, for garnish

2 tablespoons olive oil

Lime wedges, for serving

Instructions
 

Start by preheating your oven to 375°F (190°C).

    In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and set aside.

      Meanwhile, prepare the poblano peppers. Carefully make a slit down the side of each pepper, taking care not to cut all the way through. Remove the seeds and inner membranes for a milder flavor, but keep the tops on if you prefer a rustic presentation.

        In a large mixing bowl, combine the shredded chicken, cooked quinoa, black beans, corn, diced tomatoes, half of the shredded cheddar cheese, ground cumin, smoked paprika, and season generously with salt and pepper. Mix everything until fully combined.

          Begin stuffing each poblano pepper with the chicken and quinoa mixture, pressing down gently to ensure they are packed tightly.

            Arrange the stuffed peppers in a baking dish, ensuring they are positioned upright. Drizzle the olive oil over the top of each stuffed pepper, then cover the dish with aluminum foil.

              Bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and sprinkle the remaining cheddar cheese evenly over the tops of each pepper.

                Return the dish to the oven uncovered, and bake for an additional 10-15 minutes, or until the cheese has melted and is bubbly, and the peppers are tender.

                  Once cooked, take the dish out of the oven and allow it to cool slightly before serving. Garnish generously with fresh cilantro.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed peppers on a vibrant serving platter. Add lime wedges on the side for an extra zesty touch, and finish with a sprinkle of finely chopped cilantro to enhance color and flavor. Enjoy!