I love a good stuffed pepper recipe, and I have a few of them! I usually use bell peppers, but my husband always said the “pepper to stuffing ratio wasn’t right.” So I wanted to make something that had a little less pepper so they didn’t go to waste. Enter the Poblano. The flesh of the poblano is much thinner, which is just what I was looking for. And bonus, it’s spicier than the bell pepper, and we like spice.
I made this particular recipe without rice or cheese in the mixture, which makes it much lighter than the standard pepper recipe. This recipe is both veggie and flavor packed, and it’s perfect for a guilt-free Mexican meal. The sweetness of the corn and the briney-ness of the olives will make your taste buds dance. This low-carb favorite in my house is so easy to make, and they are even better the next day.
Cook and shred your chicken. You can buy a rotisserie chicken and take it off the bone, or use your crock pot and slow cook chicken breasts, and shred when it’s done.
Add all cooked ingredients to a bowl and mix well.
Slice your poblanos the long way, remove the ribs and seeds, and fill each half with the filling mixture.
Bake at 350 degrees for 30 minutes, until all ingredients are tender and hot. Top with my favorite, Cotija Cheese, cilantro and anything else you like on your Mexican food.
If you love this recipe, try this Mexican Street Corn Salad.
Stuffed Poblano Peppers
- Can Opener
- Large Spoon
- Baking Pan
- 5 poblano peppers cut in half the long way
- 1 can refried beans I use fat free
- 1 can black olives sliced
- 1 can tomatoes and green chilis
- 2 cooked chicken breasts shredded
- 1/2 can sweet corn can also use frozen corn – about 1 cup
- cilantro and cotija cheese to garnish
- 1 packet taco seasoning I use Taco Bell Original
- Pre-heat oven to 350 degrees. Cut poblanos the long way, and clean out seeds and set aside. Mix shredded chicken, refried beans, corn, olives, taco seasoning, tomatoes and green chilis together, and fill poblanos. You might have extra filling. If so, use it for dip! Put filled poblanos on a pan and bake for about 30 minutes, or until the peppers are soft. Garnish with cilantro and cotija. This could easily be dairy free without the cotija garnish. Enjoy!