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Cheesy Stuffed Poblano Peppers Recipe

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4.2 from 13 reviews

These Cheesy Stuffed Poblano Peppers are a flavorful and satisfying dish featuring roasted poblano peppers filled with a savory mixture of sautéed tomatoes, onions, garlic, and seasoned shredded chicken, blended with melted mozzarella and fresh cilantro. Topped with sharp cheddar cheese and broiled to perfection, this recipe offers a delicious combination of smoky, cheesy, and fresh flavors perfect for a comforting dinner.

Ingredients

Peppers

  • Olive oil spray
  • 4 medium-sized poblano peppers – about 1 pound total weight, 12 ounces cleaned weight

Filling

  • 1 tablespoon olive oil
  • 2 medium tomatoes, diced (10 ounces)
  • ½ medium onion, diced (4 ounces)
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon Morton kosher salt)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cups cooked chicken breast, shredded (10 ounces)
  • 1 cup part-skim mozzarella, shredded (4 ounces)
  • ½ cup cilantro, chopped

Topping

  • ½ cup sharp cheddar, shredded (2 ounces)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 400°F. Line a large, rimmed oven and broiler-safe baking sheet with foil and spray it lightly with olive oil spray to prevent sticking.
  2. Prepare Peppers: Rinse and dry the poblano peppers. Cut a thin slice off the tops and remove the core and seeds carefully. Make a slit all the way down the side of each pepper. Set the peppers aside.
  3. Make Filling: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add diced tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until the liquids evaporate and mixture reduces, about 5-7 minutes. Remove from heat and stir in shredded cooked chicken, mozzarella, and chopped cilantro until well combined.
  4. Stuff Peppers: Divide the prepared filling evenly among the poblano peppers, stuffing from the top and pressing firmly to fill each pepper completely, minimizing spillover.
  5. Bake Peppers: Place the stuffed peppers slit side up on the prepared baking sheet. Lightly spray the tops with olive oil spray. Bake in the preheated oven until the peppers are soft and slightly charred in places, about 30 minutes.
  6. Broil with Cheese: Remove the baking sheet from the oven and switch the oven setting to broil. Sprinkle shredded sharp cheddar cheese over the open slit tops of each pepper. Broil about 6 inches below the heating element just until the cheese melts and bubbles, about 1-2 minutes.
  7. Rest and Serve: Remove the peppers from the oven and let them rest for 5 minutes before serving to allow flavors to meld and to cool slightly.

Notes

  • Adjust the chili peppers’ quantity or type if you prefer milder or spicier flavors.
  • Leftover fillings can be stored in the refrigerator for up to 3 days.
  • Use part-skim mozzarella to reduce the fat content without sacrificing flavor.
  • For a vegetarian version, substitute chicken with sautéed mushrooms or cooked lentils.
  • Ensure not to broil the cheese too close to avoid burning; monitor closely during broiling.

Find it online: https://marthatasty.com/cheesy-stuffed-poblano-peppers-recipe/