STUFFED POBLANO PEPPERS -

Stuffed poblano peppers use simple ingredients and take just 25 minutes! This cheesy chicken stuffed poblano peppers recipe is full of Mexican flavors.

Table of Contents

PREPRATION TIME:

PREP: 5 minutes
COOK: 20 minutes
TOTAL: 25 minutes
INGREDIENTS:
- 3 large Poblano peppers
- 1 tbsp Unsalted butter
- 2 cloves Garlic (minced)
- 2 cups Shredded chicken
- 1 14.5-oz can Diced tomatoes (NOT drained)
- 2 tbsp Taco seasoning
- 3 oz Cream cheese (cubed)
- 3/4 cup Cheddar cheese (shredded)
- Cilantro (optional, for topping)
INSTRUCTIONS:
- Preheat the oven to 350 degrees F (177 degrees C).
- Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
- In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
- Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
- Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
- Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
- Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
  
  RECIPE NOTES:
  
  Serving size: 1 stuffed pepper
  
  Nutrition Facts
  
  Amount per serving. Serving size in recipe notes above.
  
  Calories216
  
  Fat15g
  
  Protein16g
  
  Total Carbs6gNet
  
  Carbs4g
  
  Fiber2g
  
  Sugar3g
  
  Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition