Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a deliciously satisfying dish, perfect for busy weeknights or cozy gatherings. Each tender poblano pepper is filled with a savory mix of shredded chicken, sweet corn, and melted cheese, creating a comforting meal that’s as vibrant in color as it is in flavor. Quick to prepare and easy to customize, these stuffed peppers are sure to impress your family and friends.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 green onions (sliced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice each poblano pepper down one side, carefully removing seeds while keeping them intact.
- In a skillet over medium heat, combine the shredded chicken, corn, cumin, chili powder, salt, and pepper; stir until warmed through.
- Mix in the cream cheese until melted and well combined.
- Generously stuff each poblano with the chicken mixture.
- Place stuffed peppers in the baking dish, top with mozzarella and cheddar cheese. Bake for 25-30 minutes until the peppers are tender and cheese is bubbly.
- Garnish with sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg