Poblano Stuffed Peppers

These peppers have it all, they’re the perfect blend of chicken, vegetables and spices. They’re so easy and since they’re typically a lighter alternative to how you may otherwise serve the filling, they make the perfect low carb option and a great way to get your kids to eat more vegetables. Stuffed poblano peppers are sure to become a family favorite.

While we most often see stuffed bell peppers, poblanos are my pick for this dish. They kick things up a notch by adding some extra heat while still being mild and have the perfect shape and depth to bake when cut and stuffed. Making it the perfect zesty Mexican dish!

To make the filling, place chicken in the bottom of the crock pot. Dump the salsa, seasoning, diced onion and diced bell pepper on top and cook on low for 6-8 hours.

Once chicken is tender, remove from crock pot and shred. Add corn and shredded chicken back in and mix well.

To prep your peppers, you need to slice off the tops and make sure all seeds and ribs are  removed.

Spoon filling into each pepper.

Spray dish with cooking spray and place peppers in dish. If they are not laying upright, use foil to help keep them in place. Bake in the oven for 25-30 minutes.

After they finish baking, remove from oven, sprinkle with cheese and garnish with a dollop of Greek yogurt or sour cream, and a little cilantro.

Check out our video HERE!

Tips:

  • Look for large, firm peppers without any wrinkled spots that have fresh looking stems.
  • Only slice the very top off the pepper right where the base of the stem begins, do not cut the peppers in half so you have more depth for the filling.
  • You can assemble these stuffed peppers up to a day in advance. Just make sure to bake in the oven for an extra 10 minutes to compensate for starting with cold peppers.
  • I recommend using freshly grated cheese rather than the pre-shredded kind that comes in a bag. The pre-shredded cheese doesn’t melt as nicely because it contains anti caking additives.
  • I made sure to pick fairly big poblano peppers since I was serving them for dinner, but if you want to serve them as appetizers the smaller ones would be best.

Note:

If you’re not used to Poblano peppers and worried about how hot they may be, know that they are really quite mild. The heat of peppers are measured in terms of Scoville units. For example, a jalapeno has a Scoville measurement that’s anywhere from 2,500 – 8,000 units, while a poblano pepper measures from 1,000 – 1,500 on the Scoville scale.

On the other hand, bell peppers have a heat score of exactly 0, while one of the hottest peppers, the Carolina reaper, has a score of 1,400,000-2,200,000 units.

Also, make sure to pick green poblano peppers not red, as the red ones are much hotter.

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Poblano Stuffed Peppers


  • Author: Shamila Sobers
  • Yield: 6 1x

Description

A fiesta of flavors! These Poblano Stuffed Pepper are delicious, easy to make and will be a sure fire hit!


Ingredients

Scale
  • 3 chicken breasts
  • 1 16 oz. jar salsa
  • 1 packet  low sodium taco seasoning
  • 1/2 diced onion
  • 1/2 dice bell pepper
  • 6 large poblano peppers
  • 1 cup shredded Monterey Jack cheese
  • 1 cup of corn kernels
  • 8 oz. Plain Greek yogurt or sour cream
  • Cilantro for garnish

Instructions

1.  To make the filling, place chicken in the bottom of the crock pot. Dump the salsa, seasoning, diced onion and diced bell pepper on top to and cook on low for 6-8 hours.

2.  Once chicken is tender remove from crock pot and shred. Add shredded chicken and corn bake in and mix well.

3.  To prep your peppers, you need to slice off the tops and make sure all seeds and ribs are  removed.

4.  Spoon filling into each pepper.

5.  Spray dish with cooking spray and place peppers in dish. If they are not laying upright, use foil to help keep them in place. Bake in the oven for 25-30 minutes.

6.  After they finish baking, remove from oven, sprinkle with cheese and garnish with a dollop of Greek yogurt or sour cream, and a little cilantro. Enjoy!

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June 10, 2021

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