If you know me at all, you know I love poblano peppers. I chalk it up to the years and years we spent visiting my grandparents in Santa Fe. Spicy but not too spicy, full of flavor, and easily added to any Tex Mex style dish, the ingredient is a must have in my household at all times. You’ll see them used in a lot of my go-to recipes but as recent convert to “stuffed peppers” as a main dish for any occasion, this one goes into my top 5. 

*Stay tuned for my infamous Paella Stuffed Bell Peppers coming in a few weeks!!

Don’t let the roasting of the peppers deter you from trying this recipe out. Honestly, the inside goodies are made all in one skillet so it’s super simple. You can even roast and prep the poblanos earlier (or even the inside mixture earlier) so that when it comes time for dinner, you only need to make one half of the recipe fresh. It’s a great hack for a dinner party or large crowd. 

Get after this one while fresh poblanos are still being sold in your local grocery store! Due to its seasonality, you’ll be hard pressed to find them in the winter. You can always make this recipe with regular bell pepper but trust me, poblanos give it an authentic tex mex vibe you can’t miss.

INGREDIENTS

6 poblano peppers

3 cups shredded chicken (rotisserie or homemade)

1 yellow onion

4 cloves garlic

3 limes

1 can diced tomatoes

1 can black beans

1 can corn

1 tsp. chili powder

1 tsp. Paprika

salt & pepper

2 cups shredded Mexican or Monterrey cheese

Serving Size: 4-6 depending on hunger level

INSTRUCTIONS

• Preheat oven on broil.
• Wash poblano peppers and place on baking sheet (no oil needed). Broil for 4-5 minutes on each side until the skin is blistered but not burnt. 
• Remove the peppers to cool and turn oven on to 350F.
• Meanwhile, dice onion and garlic and saute over medium heat in an extra large pan. 
• When onion is translucent and garlic is fragrant, combine tomatoes, black beans, corn, and spices.  I also like to squeeze one of the limes in here as well. Cook until mixture is heated through. 
• Gently add chicken and set aside. 
• Return to the poblano peppers, slicing lengthwise on one side of the pepper (not all the way through), to create a boat. Use a spoon to scoop out seeds. 
• Scoop chicken mixture into the poblano pepper boats and line back up on the baking sheet.
• Top with shredded cheese. 
• Bake for 20 minutes. 
• Enjoy!