The Perfect Poblano Peppers with Cilantro Lime Crema Recipe

Poblano peppers redefine ordinary meals into extraordinary culinary adventures with their robust, smoky essence and versatile character.

These vibrant green peppers bring remarkable depth and intensity to any kitchen creation, promising an exciting sensory experience.

Their mild heat and rich, earthy undertones invite curious cooks to experiment with bold ingredients and innovative techniques.

Southwest cuisine celebrates these peppers as a cornerstone of complex, layered flavors that dance across your palate.

The peppers’ thick, sturdy walls make them perfect vessels for hearty fillings and creative combinations.

Their natural complexity allows for remarkable flavor interactions that elevate simple ingredients into something truly spectacular.

You’ll fall in love with their unique ability to balance spice, warmth, and subtle nuanced notes.

Stuffed Poblano Peppers with Cilantro Lime Crema: A Spicy Delight

• Spice Up Your Meal: Poblano peppers deliver a mild, smoky heat that transforms ordinary chicken and rice into an exciting, flavor-packed dinner with minimal effort.
• Texture Explosion: Crispy baked cheese top, tender roasted peppers, and creamy cilantro lime sauce create a delightful contrast of textures that dance on your palate.
• Quick and Nutritious Powerhouse: Packed with protein, complex carbohydrates, and vibrant vegetables, this one-pan meal delivers balanced nutrition in just under an hour of total cooking time, making it perfect for busy weeknight dinners.

Must-Have Ingredients for Stuffed Poblano Peppers with Cilantro Lime Crema

• Poblano Peppers: Large, mild green peppers with a slightly smoky flavor, perfect for stuffing and providing a hearty base for the dish.
• Chicken: Tender, cooked protein that adds substantial flavor and nutrition to the stuffing mixture.
• Rice: Fluffy, filling grain that helps bind the stuffing ingredients together and provides texture.
• Tomatoes: Fresh, juicy ingredient that adds moisture and bright flavor to the stuffing.
• Black Beans: Protein-rich legume that contributes earthy taste and additional texture to the filling.
• Jalapeño: Spicy pepper that brings heat and depth to the chicken mixture.
• Cilantro: Fresh herb that provides a vibrant, citrusy green note to the stuffing.
• Salt and Pepper: Classic seasonings that enhance the overall flavor profile of the dish.
• Shredded Cheese: Melty topping that adds richness and creates a golden, crispy layer.
• Cilantro, Lime: Fresh herbs and citrus that create a bright, tangy sauce for serving.
• Sour Cream: Creamy base that provides a cool, smooth complement to the spicy peppers.

How to Make Stuffed Poblano Peppers with Cilantro Lime Crema

Step 1: Prep Oven and Poblano Peppers

Preheat oven to 400°F. Grease a baking pan. Arrange poblano pepper halves on the pan. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes until slightly softened.

Step 2: Create Flavorful Filling

• Cooked chicken
• Cooked rice
• Diced tomatoes
• Black beans
• Chopped jalapeño
• Fresh cilantro
• Spice blend

Mix ingredients thoroughly until well integrated.

Step 3: Stuff and Bake Peppers

Remove peppers from oven. Evenly distribute chicken mixture into each pepper half. Return to oven and bake for 20 minutes.

Step 4: Add Cheesy Topping

Sprinkle shredded cheese over stuffed peppers. Bake for additional 10-15 minutes until cheese melts and becomes golden and bubbly.

Step 5: Prepare Creamy Cilantro Lime Sauce

Blend all sauce ingredients until smooth and creamy. Taste and adjust seasonings as needed. Refrigerate for 1 hour to allow flavors to meld. Serve chilled sauce alongside hot peppers.

Tips for Perfect Stuffed Poblano Peppers with Cilantro Lime Crema

• Roast Peppers Perfectly: Pat poblano peppers dry before roasting to ensure crisp edges and prevent soggy texture.
• Prevent Overstuffing: Fill peppers gently, leaving a small space at the top to allow even cooking and prevent spillage.
• Enhance Chicken Flavor: Use leftover grilled or rotisserie chicken for deeper, more complex taste profiles.
• Cheese Melting Trick: Let cheese melt slowly in the last few minutes of baking to achieve a golden, bubbly top without burning.
• Crema Consistency Control: Chill crema for at least an hour to let flavors meld and achieve a thicker, more luxurious texture.

Storing and Reheating Stuffed Poblano Peppers with Cilantro Lime Crema

• Refrigerate: Store leftover stuffed poblano peppers in an airtight container within 2 hours of cooking. Properly sealed, these delicious peppers will stay fresh for 3-4 days in the refrigerator. Keep the cilantro lime crema in a separate sealed container to maintain its creamy texture.
• Reheating Oven Method: Preheat the oven to 350°F. Place peppers on a baking sheet, cover loosely with aluminum foil to prevent drying out, and warm for 10-15 minutes until heated through. The foil helps retain moisture and keeps the peppers from becoming tough or crispy.
• Microwave Option: For a quick reheat, place peppers on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals.

Pairing Stuffed Poblano Peppers with Cilantro Lime Crema with Rice

• Pair with Refreshing Margarita: A classic lime margarita complements the zesty cilantro lime crema and cuts through the richness of the stuffed poblano peppers. The citrusy notes enhance the dish's Mexican-inspired flavors.
• Serve with Crisp Mexican Slaw: A tangy cabbage slaw with jalapeño and lime adds a crunchy, fresh contrast to the warm, cheesy peppers. This side dish provides a light, vibrant counterpoint to the hearty main course.
• Match with Chilled Cerveza: A cold Mexican beer like Corona or Modelo Especial works perfectly with the spicy and savory stuffed peppers. The light, crisp beer balances the dish's robust flavors and provides a cooling effect.
• Complement with Avocado Salad: A simple avocado salad with red onion and lime juice brings a creamy, zesty element that ties together the flavors of the stuffed poblanos. Its smoothness matches the texture of the cheese and crema.

Fun Variations of Stuffed Poblano Peppers with Cilantro Lime Crema

• Vegetarian Harvest Delight: Replace chicken with roasted sweet potatoes, black beans, and quinoa for a hearty plant-based version that's packed with protein and nutrients.
• Seafood Coastal Remix: Swap chicken for sautéed shrimp or white fish, adding a zesty maritime flavor that complements the poblano peppers beautifully.
• Spicy Mediterranean Fusion: Incorporate ground lamb, feta cheese, and Mediterranean spices like oregano and cumin to create a rich, bold pepper stuffing with international flair.
• Breakfast Fiesta Style: Transform the recipe by adding scrambled eggs, crispy bacon bits, and using breakfast sausage instead of chicken for a morning-inspired poblano pepper experience.

Poblano Peppers with Cilantro Lime Crema Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Poblano peppers embrace a symphony of Mexican-inspired flavors, nestled with spicy ground beef, black beans, and melted cheese. Drizzled with zesty cilantro lime crema, these peppers promise a delicious journey through southwestern comfort that will satisfy your culinary wanderlust.

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Ingredients

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Main Ingredients:

• 4 poblano peppers, sliced in half, deveined and seeded
• 1 ½ cups cooked chicken, shredded
• 1 ½ cups cooked rice (basmati or choice)
• 1 (398 milliliters / 14 ounces) can diced or crushed tomatoes
• 1 (398 milliliters / 14 ounces) can black beans, rinsed and drained
• 1 ½ cups shredded monterey jack cheese

Spices and Seasonings:

• 1 tablespoon cilantro, chopped, plus more for topping
• 1 jalapeño pepper, seeded and finely diced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon pepper
• ¼ teaspoon crushed red pepper (optional)
• Salt, to taste

Oils and Other Ingredients:

• Olive oil
• Salt and pepper

Cilantro Lime Crema:

• 1 cup cilantro, packed
• ½ small ripe avocado
• ¼ cup plain yogurt
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 clove garlic
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

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Instructions

1. Prepare the oven by heating it to 400°F (204°C), ensuring the rack is positioned in the middle. Lightly coat a baking pan with cooking spray or olive oil to prevent sticking.
2. Carefully slice poblano peppers lengthwise, removing seeds and membranes. Arrange pepper halves cut-side up on the prepared baking pan, creating a uniform layout.
3. Drizzle poblano peppers with olive oil, then sprinkle with kosher salt and freshly ground black pepper. Ensure each pepper is evenly coated and seasoned.
4. Roast peppers in the preheated oven for 15 minutes, allowing them to soften and develop a slight char, which enhances their natural smoky flavor.
5. While peppers are roasting, prepare the filling by combining shredded cooked chicken, cooked white rice, diced tomatoes, black beans, minced jalapeño, chopped fresh cilantro, ground cumin, and chili powder in a mixing bowl.
6. Gently fold the filling ingredients together, ensuring an even distribution of flavors and textures throughout the mixture.
7. Remove peppers from the oven and carefully fill each half with the prepared chicken mixture, distributing the filling evenly and mounding slightly.
8. Return the stuffed peppers to the oven and bake for an additional 20 minutes, allowing the filling to heat through and the peppers to continue softening.
9. Sprinkle shredded monterey jack or cheddar cheese over the stuffed peppers, covering the filling completely. Bake for 10-15 minutes until the cheese melts and becomes golden and bubbly.
10. For the cilantro lime crema, combine sour cream, fresh cilantro, lime juice, minced garlic, and a pinch of salt in a blender. Blend until smooth and creamy.
11. Taste the crema and adjust seasoning if needed. Refrigerate for at least 30 minutes to allow flavors to meld and the sauce to chill.
12. Serve the hot stuffed poblano peppers immediately, garnishing with additional fresh cilantro and accompanying with the chilled cilantro lime crema on the side.

Notes

• Maximize flavor by roasting poblanos first to soften their texture and enhance natural smokiness.
• Prepare filling ingredients ahead of time for faster assembly and more efficient cooking process.
• Mix chicken and rice mixture thoroughly to ensure even distribution of spices and balanced taste in each bite.
• Customize heat level by adjusting jalapeño quantity or removing seeds for milder version.
• Refrigerate crema for at least one hour to allow flavors to meld and develop deeper, more complex profile.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 590 kcal
• Sugar: 6g
• Sodium: 900mg
• Fat: 34g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 75mg