I love stuffing poblano peppers with different ingredients. I had leftover Southwestern Roasted Chicken to use up so I decided to mix the chicken with black beans, cilantro, onion, bell peppers, jalapeno, sharp cheddar cheese, and some seasonings then stuff the mixture into the poblano peppers. I topped each baked stuffed pepper with guacamole and served them with a side of salsa. Words can’t describe how good this dish was! My husband and I both LOVED these stuffed peppers. They were spicy, flavorful and so delicious. I HIGHLY recommend this recipe for anyone who loves Mexican food.
Chicken and Black Bean Stuffed Poblano Peppers:
- 3 poblano peppers
- 2 cups of leftover roasted chicken meat, shredded
- 1/2 cup of black beans, drained and rinsed
- 1/2 cup of sharp cheddar cheese
- 2 tbsp red and yellow bell pepper, diced
- 2 tbsp red onion, diced
- 2 tbsp cilantro, chopped
- 1/2 small jalapeno, diced
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper to taste
- Dash of oregano
- Dash of cumin
How to Make Chicken and Black Bean Stuffed Poblano Peppers
Combine the chicken, black beans, bell pepper, onion, cilantro, jalapeno, 2 tbsp shredded sharp cheese, minced garlic, oregano, cumin, sea salt, and fresh cracked pepper, to taste. Mix all ingredients thoroughly.
Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray.
Place the roasted peppers in the dish. Carefully stuff each pepper with the chicken and black bean mixture. Top each pepper with the remaining cheese.