Description
This chicken-and-bean stuffed poblano peppers recipe with fluffy rice, juicy tomatoes, and avocado crema is a hearty weeknight dinner.
Ingredients
Scale
- 4–5 large poblanos, halved and seeds removed
- 2 cups shredded rotisserie chicken
- 15 oz. can low sodium black beans, drained and rinse
- 1 cup cooked brown rice
- 2 garlic cloves, minced
- 15 oz. can diced fire roasted tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Mexican cheese
For the Avocado Crema
- 1/2 cup plain greek yogurt
- 1 avocado
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
Instructions
Chicken Stuffed Poblano Peppers:
- Preheat oven to 400°F.
- Place sliced poblanos on a baking sheet, cut side up. Roast for 12-15 minutes.
- To a large bowl add shredded chicken, black beans, rice, garlic, fire roasted tomatoes, fresh cilantro, cumin, smoked paprika, chili powder, salt and pepper. Mix everything together until it’s well combined.
- Stuff each poblano pepper with the chicken mixture, make sure the stuffed side is facing up.
- Bake poblanos for another 10-12 minutes.
- Remove from oven and sprinkle each pepper with 1 tablespoons of mexican cheese. Place poblanos back in the oven and bake for 2 minutes or until cheese is melted.
- Remove from oven and let cool.
Avocado Crema:
- In the meantime, to a small food processor add greek yogurt, avocado, garlic, lime juice, cumin, red pepper flakes and salt. Blend until mixture is combined and smooth.
- Drizzle each poblano with avocado crema.
- Garnish with fresh cilantro
Nutrition
- Serving Size: 2 peppers + crema
- Calories: 407
- Sugar: 5 g
- Sodium: 1139 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 38 g
- Cholesterol: 252 mg
