Stuffed Poblano Peppers
These southwest-style stuffed poblano peppers are easy to make thanks to shortcuts like rotisserie chicken and quick-cooking rice.
Print
Pin
Servings: 8 stuffed peppers
Ingredients
- 4 large poblano peppers sliced in half lengthwise with stems, seeds, and ribs removed (see note)
- 1 cup minute brown rice see note
- 1 cup chicken stock
- juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped cilantro divided
- 2 cups shredded rotisserie chicken
- 11/2 cups store-bought or homemade enchilada sauce
- 8 ounces pepper jack cheese shredded
Instructions
- Preheat the oven to 375°F.
- Place the peppers in a large microwave-safe bowl. Cover the bowl with plastic wrap and pop a few holes in the top to allow steam to escape. Microwave the peppers for 5 minutes. Keep them covered in the bowl while you make the filling. (see note)
- Bring the stock, lime juice, salt and pepper to a boil in a small saucepan. Once boiling add the rice, cover the pan and remove it from the heat. Let the rice stand until the liquid is almost completely absorbed, about 5 minutes. Add the shredded chicken and 1 tablespoon of chopped cilantro to the rice and stir to combine.
- Coat the bottom of a 9x13 baking dish with 1/2 of the enchilada sauce. Fill each pepper with some filling and place it in the pan. Spoon the rest of the enchilada sauce over the peppers and top with the shredded cheese.
- Cover the baking dish with foil. Bake the peppers for 20 minutes. Uncover the dish and bake for another 10 minutes.
Video
Notes
Choose big poblano peppers wide enough to hold the stuffing. If you like extra soft peppers, I recommend cooking them in the microwave for three to four minutes longer. If you like bell peppers better, you can use them instead of poblanos.
These make great leftovers. Store the stuffed peppers in an airtight container and they will keep in the fridge for several days.
You can use any kind of rice, but I like minute rice for this recipe because it significantly reduces the cooking time.
Nutrition Estimate
Serving: 1stuffed pepper | Calories: 296kcal | Carbohydrates: 25.5g | Protein: 19.3g | Fat: 3.8g | Saturated Fat: 1g | Polyunsaturated Fat: 2.3g | Cholesterol: 52.2mg | Sodium: 637.9mg | Fiber: 2.5g | Sugar: 3.3g
Sign up here to get recipes delivered to your email!