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Fresh baked poblano pepper stuffed with chicken, cheese, corn and black beans and served on a bed of Spanish rice. The best stuffed pepper recipe with poblanos.
4.32 from 16 votes
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Southwest Chicken Stuffed Poblano Peppers

Delicious Southwestern style stuffed poblano peppers with chicken and cheese.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 Stuffed Peppers
Calories: 428kcal
Author: Julia Jordan | Julia's Simply Southern

Ingredients

  • 4-6 Poblano Peppers
  • 1 lb Chicken diced and cooked
  • 1 small onion diced and sauteed
  • 15 oz Black Beans rinsed and drained well
  • 1/2-1 c Corn Kernels cut off the cob
  • 1/2 tbs Taco Seasoning
  • Salt and Cracked Black Pepper to taste
  • 1.5 c Shredded Mexican Cheese Blend divided
  • Spanish Rice optional to serve on the side

Instructions

  • Preheat oven to 350°F (176°C).
  • Cube the chicken and cook with the diced onion in a small skillet over medium heat. This takes about 8 minutes.
  • Lightly spray a cooking dish with cooking spray.
  • Cut a slit in each poblano pepper and use a spoon to remove the seeds and ribs. Place the peppers in the baking dish and set aside.
  • In a mixing bowl, combine the chicken, onion, black beans and corn.
  • Season with salt, pepper and taco seasoning.
  • Add about a cup of the shredded cheese and combine.
  • Stuff each pepper with the chicken mixture and place in the baking dish.
  • Top each stuffed pepper with more of the shredded cheese.
  • Lightly cover the top of the dish with foil and bake 45 minutes.

Nutrition

Serving: 1 | Calories: 428kcal | Carbohydrates: 31g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 98mg | Sodium: 402mg | Fiber: 8g | Sugar: 3g