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.
Ingredients
Scale
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
Instructions
- 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.
- Carefully slice poblano peppers lengthwise, removing seeds and membranes. Arrange pepper halves cut-side up on the prepared baking pan, creating a uniform layout.
- Drizzle poblano peppers with olive oil, then sprinkle with kosher salt and freshly ground black pepper. Ensure each pepper is evenly coated and seasoned.
- Roast peppers in the preheated oven for 15 minutes, allowing them to soften and develop a slight char, which enhances their natural smoky flavor.
- 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.
- Gently fold the filling ingredients together, ensuring an even distribution of flavors and textures throughout the mixture.
- Remove peppers from the oven and carefully fill each half with the prepared chicken mixture, distributing the filling evenly and mounding slightly.
- 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.
- 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.
- 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.
- Taste the crema and adjust seasoning if needed. Refrigerate for at least 30 minutes to allow flavors to meld and the sauce to chill.
- 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