Spicy Chicken-Stuffed Poblano Peppers
Elevate your dinner experience with these Spicy Chicken-Stuffed Poblano Peppers, a delightful and vibrant dish that boasts an explosion of flavors. These aren't your standard stuffed peppers; the smoky, tender poblano chiles cradle a savory filling of seasoned chicken, fresh tomatoes, sautéed mushrooms, and creamy Monterey Jack cheese. Served over a fragrant bed of saffron rice, this meal not only satisfies your hunger but also tantalizes your taste buds. Pair with a crisp side salad for a festive, spicy meal that's perfect for family gatherings or a cozy night in.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
poblano chiles
4 medium (washed and slit lengthwise)
onion
1 large (finely chopped)
garlic cloves
2-3 (minced)
olive oil
2 tablespoons (divided)
boneless skinless chicken breasts
2 (diced into 1/2 inch cubes)
seasoning salt
1/2-1 teaspoon (to taste)
roma tomatoes
2 (finely diced)
mushroom
1/2 cup (sliced)
Monterey Jack cheese
2 ounces (cut into 1/4 inch cubes (approximately 1/2 cup))
saffron rice
4 servings (cooked)
Instructions
1
Preheat the oven to 350°F (175°C) and lightly spray a 2-quart casserole dish with non-stick cooking spray.
2
Wearing gloves, rinse the poblano chiles and carefully cut a slit lengthwise from the stem to the tip, leaving the stem intact. Remove the seeds and membranes, rinse the inside, and set aside.
3
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the finely chopped onions and minced garlic, sautéing until the onions turn golden and fragrant, about 4-5 minutes.
4
Add the diced chicken to the skillet, sprinkling with seasoning salt. Cook until the chicken is nearly cooked through, about 5-7 minutes. Then stir in the diced tomatoes and sliced mushrooms, continuing to cook until the chicken is fully cooked and the vegetables are tender, around another 5 minutes.
5
Lightly oil the outside of the poblano chiles with the remaining tablespoon of olive oil and place them cut side up in the prepared casserole dish.
6
Fill each poblano pepper with the chicken mixture, carefully pushing cubes of Monterey Jack cheese into the filling along the slit.
7
Cover the dish with aluminum foil and bake in the preheated oven for 35 to 40 minutes. Remove the cover during the last 5 to 10 minutes to allow the tops to brown slightly.
8
Once done, serve the stuffed peppers hot over a bed of saffron rice, accompanied by a side salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Chicken-Stuffed Poblano Peppers?
Spicy Chicken-Stuffed Poblano Peppers are a savory dish where smoky poblano chiles are filled with seasoned chicken, mushrooms, tomatoes, and Monterey Jack cheese, served over saffron rice.
How spicy are poblano peppers?
Poblano peppers are generally mild to medium in heat, offering a smoky flavor rather than intense heat, making them perfect for stuffing.
Why should I wear gloves when handling poblano chiles?
Wearing gloves is recommended because the oils inside the peppers can cause skin irritation or burn your eyes if you touch them after handling the seeds.
What temperature should I set my oven to?
The oven should be preheated to 350°F (175°C) for this recipe.
How long do the peppers need to bake?
The peppers should bake for a total of 35 to 40 minutes.
What is the purpose of saffron rice in this recipe?
Saffron rice serves as a fragrant and flavorful bed for the stuffed peppers, complementing the smoky and savory notes of the dish.
Can I substitute the chicken with something else?
Yes, you can substitute the diced chicken with ground turkey, beef, or even a plant-based protein alternative.
Do I need to remove the seeds from the poblano peppers?
Yes, you should remove the seeds and membranes to reduce the heat and make more room for the chicken filling.
What kind of cheese is best for this recipe?
The recipe calls for Monterey Jack cheese because it is creamy and melts beautifully inside the pepper.
How do I prevent the peppers from drying out in the oven?
Covering the casserole dish with aluminum foil for the first 30 minutes of baking helps steam the peppers and keep them moist.
What vegetables are in the chicken filling?
The filling includes finely chopped onions, minced garlic, diced roma tomatoes, and sliced mushrooms.
Should I leave the stem on the poblano pepper?
Yes, leaving the stem intact helps the pepper maintain its structure and prevents the filling from leaking out of the top.
Is this recipe considered Mexican cuisine?
Yes, it is tagged as Mexican cuisine due to the use of poblano chiles and Monterey Jack cheese.
Can I use bell peppers instead of poblanos?
You can use bell peppers, but you will lose the unique smoky flavor and slight heat that poblanos provide.
How do I know when the chicken is done cooking in the skillet?
The chicken is done when it is no longer pink in the middle and has reached an internal temperature of 165°F.
How do I get the cheese to brown on top?
Remove the aluminum foil during the last 5 to 10 minutes of baking to allow the cheese and peppers to brown slightly.
What is the best way to dice the chicken?
Dicing the chicken into 1/2 inch cubes ensures it cooks quickly and fits easily inside the peppers.
Can I prepare this dish in advance?
Yes, you can assemble the stuffed peppers a few hours ahead of time and store them in the fridge until you are ready to bake.
How should I store leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
What size casserole dish is required?
A 2-quart casserole dish is the ideal size for four medium poblano peppers.
Is this recipe gluten-free?
This recipe is naturally gluten-free as long as your seasoning salt and saffron rice are certified gluten-free.
How do I prepare the mushrooms?
The mushrooms should be sliced and added to the skillet with the tomatoes until they are tender.
Why do I need to oil the outside of the peppers?
Oiling the outside of the peppers helps them soften and prevents the skin from becoming tough or leathery in the oven.
What side dishes go well with this?
A crisp side salad, black beans, or corn on the cob would complement this spicy meal perfectly.
Can I use canned tomatoes instead of fresh Roma tomatoes?
Yes, but make sure to drain them well so the filling doesn't become too watery.
How many people does this recipe serve?
This recipe is designed to serve 4 people, with one stuffed pepper per serving.
Is Monterey Jack cheese spicy?
No, Monterey Jack is a mild, buttery cheese. If you want more spice, you could use Pepper Jack instead.
How much seasoning salt should I use?
The recipe suggests 1/2 to 1 teaspoon, but you should adjust it to your personal taste preference.
Do I cook the rice separately?
Yes, the saffron rice should be cooked according to its package directions while the peppers are baking.
What makes this dish 'comfort food'?
The combination of warm, melted cheese, savory chicken, and soft rice creates a satisfying and hearty meal.