Chipotle Chicken Stuffed Poblano Peppers

these chicken stuffed poblano peppers are a

5 from 1 vote

Chipotle Chicken Stuffed Poblano Peppers

Stuffed with a spicy chipotle chicken black bean filling and baked with lots of cheese on top, these chicken stuffed poblano peppers are an easy weeknight dinner that you can even prep ahead of time.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 259kcal

Ingredients

4 large poblano peppers, halved and seeds removed
1 tablespoon vegetable oil
1 lb ground chicken
1 small yellow onion, finely diced
3 medium cloves garlic, minced
3 tablespoons minced chipotle in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground paprika
1 can (15 oz) black beans, drained and rinsed
Salt and pepper to taste
1-1/2 cups shredded Monterey jack cheese
Sour cream and fresh minced cilantro for serving

Instructions

Preheat oven to 400F and lightly grease a large sheet pan. Arrange poblano pepper halves in a single layer and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and onion and sauté 3-5 minutes until chicken is no longer pink.
Add garlic, chipotle, cumin, chili powder, paprika, and black beans to chicken and cook 2-3 additional minutes until fragrant and heated through. Remove chicken mixture from heat and season with salt and pepper to taste.
Divide chicken mixture between prepared poblano pepper halves. Top peppers with cheese.
Bake peppers at 400F 15-20 minutes until cheese is lightly browned and peppers are tender. Serve peppers warm with sour cream and cilantro on top. Enjoy!

Notes

Storing Instructions

Store stuffed peppers in refrigerator up to 6 days. Peppers may also be frozen up to 2 months.

Nutrition