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Chicken, cheese and corn stuffed poblano pepper halves on a white serving plate with two forks.
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Chicken, Cheese and Corn Stuffed Poblano Peppers

Add some flavor to your weeknight meals with these delicious stuffed poblano peppers. Loaded with ground chicken, cheese and corn and cooked in a taco sauce, every bite is truly delicious!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3 servings
Calories 439kcal

Ingredients

  • 3 poblano peppers
  • 1 tablespoon oil
  • 16 ounces ground chicken (454g)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 yellow onion (diced)
  • 2 garlic cloves (minced)
  • 2 tablespoons diced green chilies
  • 1 cup taco sauce or enchilada sauce
  • 1 cup frozen or fresh corn
  • ½ cup shredded cheese (you can use a taco blend or cheddar)
  • ¼ cup fresh cilantro (finely chopped)

Instructions

  • Pre-heat the oven to 350F / 180c.
  • Half the poblano peppers and deseed them. Place on a lined baking sheet and bake for 10 minutes.
  • While the peppers are in the oven, you can make the filling.
  • Heat the oil in a skillet, once hot, add the ground chicken, salt and pepper, onion and garlic. Cook until the chicken in browned and the onion has softened.
  • Add the green chilis, taco sauce and corn to the skillet and stir to combine. Cook for a couple of minutes til the sauce is heated through.
  • Take the skillet off of the heat and stir in the shredded cheese and cilantro.
  • Spoon the chicken filling into the poblano peppers. You may need to use some small foil balls to get the peppers to stay flat when you fill them.
  • Top with shredded cheese and bake in the oven for 30 minutes.
  • Serve!

Notes

  • To make the peppers lay evenly in the baking tray when you stuff them, you can roll up so little balls of foil to balance them.
  • Press the chicken and cheese filling firmly into the peppers so it goes into all the nooks and crannies. I found that using a teaspoon was the best way to fill them.
  • If the cheese on top starts to brown too quickly, cover the peppers with foil.

Nutrition

Calories: 439kcal | Carbohydrates: 28g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1297mg | Potassium: 1215mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1340IU | Vitamin C: 105mg | Calcium: 135mg | Iron: 3mg