Experience a burst of flavor with these incredible Stuffed Poblano Peppers with Chicken and Corn. Each vibrant poblano is generously packed with tender chicken, sweet corn, melted cheese, and a zesty salsa, creating a truly unforgettable meal. And trust us, you absolutely cannot skip the bright, creamy lime sauce – it’s the secret ingredient that elevates this dish to culinary perfection!
If you’re a fan of comforting and flavorful stuffed vegetables, you’ll adore this recipe. These Stuffed Poblano Peppers with Chicken and Corn offer a delightful twist on classic stuffed peppers, bringing a unique blend of mild heat and robust flavors to your dinner table. Whether you’re looking for a new weeknight meal or an impressive dish for guests, these peppers are sure to become a household favorite. For another fantastic stuffed pepper option, be sure to try these Stuffed Bell Peppers.
There’s something incredibly satisfying about a perfectly stuffed pepper. The way the tender pepper cradles a hearty, flavorful filling is pure culinary genius. This recipe for Stuffed Poblano Peppers with Chicken and Corn takes that concept and elevates it with the mild, earthy notes of poblano peppers and a vibrant, creamy lime sauce that will have you coming back for more. It’s a dish that looks impressive but is surprisingly simple to prepare, making it ideal for both busy weeknights and special occasions.
While fresh, in-season corn and chiles are always a treat, this versatile stuffed poblano recipe can be enjoyed year-round. Poblano peppers are generally available throughout the year in most grocery stores, and frozen corn makes an excellent substitute for fresh without compromising on flavor or texture. This adaptability ensures that you can whip up this delightful meal whenever the craving strikes, regardless of the season.
Why You’ll Love These Stuffed Poblano Peppers
These Stuffed Poblano Peppers with Chicken and Corn aren’t just a meal; they’re a complete culinary experience. Here’s why this recipe deserves a permanent spot in your rotation:
- Flavor Packed: Every bite delivers a symphony of tastes – from the savory chicken and sweet corn to the tangy salsa and rich cheese, all harmonized by the subtle earthiness of the poblano pepper.
- Healthy and Balanced: These peppers are a fantastic way to get your protein and vegetables in one delicious package. They’re hearty without being heavy, making them a great choice for a wholesome dinner.
- Family Friendly: Poblano peppers offer a mild heat, making this dish accessible and enjoyable for most palates, even those sensitive to spice. The flavors are comforting and broadly appealing.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for home cooks of all skill levels. Using pre-cooked chicken further streamlines the process, cutting down on prep time.
- Versatile: Easily customize the filling to suit your preferences or what you have on hand. Add different vegetables, swap out cheeses, or adjust the spice level to make it uniquely yours.
Super easy, packed with incredible flavor, and beautifully presented – dinner is not just served, it’s celebrated!
Key Ingredients for a Flavorful Filling and Zesty Cream
Crafting these delicious stuffed poblano peppers begins with selecting the right ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so special.
Poblano Peppers: The Perfect Vessel
- Poblano Peppers: These beautiful dark green peppers are the cornerstone of our recipe. Poblanos are known for their rich, earthy flavor and a mild heat level, typically ranging from 1,000 to 2,000 Scoville Heat Units (SHU). This makes them an excellent choice for a family-friendly meal, offering a pleasant warmth without being overwhelmingly spicy. Their sturdy walls are perfect for holding a generous filling, and they soften beautifully in the oven, becoming tender and slightly smoky. When selecting poblanos, look for firm, glossy peppers free of blemishes.
Chicken: The Hearty Protein
- Cooked, Shredded Chicken: This ingredient is a true time-saver! I’m a huge advocate for keeping cooked, shredded chicken on hand at all times – it freezes wonderfully and is incredibly convenient for quick meals. You can easily make a batch from boiled or baked chicken breasts, or for ultimate convenience, a store-bought rotisserie chicken works perfectly. Simply shred it, and you’re halfway to a delicious meal. This provides a lean, satisfying protein base for our stuffed peppers.
Corn: Sweetness and Texture
- Corn Kernels: Whether you choose fresh or frozen, corn adds a delightful sweetness and a satisfying textural contrast to the savory chicken and soft peppers. If using fresh corn in season, simply cut the kernels straight off the cob. There’s no need to pre-cook it, as it will perfectly tenderize and sweeten as the peppers roast in the oven. Frozen corn is an equally fantastic option; just thaw it briefly before mixing.
Cheese: The Melty Goodness
- Shredded Mozzarella Cheese: Cheese is indispensable in any stuffed pepper recipe, providing a creamy, binding element and a rich flavor. Mozzarella is my go-to for its excellent melting properties and mild taste that complements the other ingredients without overpowering them. However, feel free to experiment with other cheeses like Monterey Jack, a Mexican blend, or even a sharp cheddar for a bolder flavor profile.
Salsa: The Tangy Kick
- Tomatillo Salsa (Salsa Verde): A good salsa is key to adding moisture, acidity, and a vibrant flavor to the filling. My absolute favorite for this recipe is a homemade tomatillo salsa verde, which offers a bright, tangy, and slightly sour note. If you don’t have time for homemade, a good quality store-bought green salsa will work beautifully. You can also use a mild red salsa if that’s what you prefer, adjusting the spice level to your taste.
For the Irresistible Lime Cream: Don’t Skip This Step!
- Sour Cream & Mayonnaise: The base of our luxurious lime cream sauce is a combination of sour cream and mayonnaise. This blend creates a sauce that is wonderfully creamy and smooth, with a perfect balance of richness and a subtle tanginess that brightens the entire dish. The mayonnaise adds a touch of emulsified stability and extra richness, while the sour cream contributes a refreshing tartness.
- Lime Zest & Juice: This is where the magic happens for the cream sauce! Fresh lime zest provides an aromatic burst of citrus, while the fresh lime juice adds a crucial tangy, zesty flavor that cuts through the richness of the filling and cream, leaving a clean, refreshing finish. Always use fresh limes for the best results.
- Cilantro: Fresh cilantro adds a bright, herbaceous, and slightly peppery note that is quintessential to many Mexican and Tex-Mex dishes. I love to add a generous amount to the lime cream for an extra layer of freshness and flavor. If you’re not a fan of cilantro, you can omit it or substitute with fresh parsley for a milder green herb flavor.
How to Make Stuffed Poblano Peppers with Chicken and Corn: A Step-by-Step Guide
Creating these delicious stuffed poblano peppers is a straightforward process that yields incredibly satisfying results. Follow these simple steps to bring this flavorful dish to your table.
Step 1: Prepare the Poblano Peppers
First, preheat your oven to 400ºF (200ºC). This ensures the oven is at the correct temperature when your peppers are ready. Carefully take each poblano pepper and cut a wide strip across the top, lengthwise. This creates a “boat” shape that will be easy to stuff. Once cut, use a spoon or your fingers to remove the ribs and all the seeds from inside each pepper. This step is crucial for both aesthetic appeal and to prevent any unwanted bitterness or excessive heat from the seeds.
Step 2: Assemble the Irresistible Filling
In a large mixing bowl, combine the cooked, shredded chicken, fresh or thawed corn kernels, shredded mozzarella cheese, and your chosen salsa. Mix these ingredients thoroughly until everything is well combined and the salsa evenly coats the chicken, corn, and cheese. This ensures a consistent flavor profile in every bite. Once mixed, divide the filling evenly among the prepared poblano pepper “boats,” stuffing each one generously until overflowing. Arrange the stuffed peppers on a baking sheet, ensuring they are stable and won’t tip over.
Step 3: Bake to Golden Perfection
Place the baking sheet with the stuffed peppers into the preheated oven. Roast for approximately 25 minutes, or until the poblano peppers are tender when pierced with a fork, and the filling is heated through, bubbly, and slightly browned on top. The cheese should be perfectly melted and golden, indicating that the flavors have fully melded together.
Step 4: Whisk Up the Zesty Lime Cream
While the stuffed peppers are baking, prepare the essential lime cream sauce. In a small bowl, combine the sour cream, mayonnaise, fresh lime zest, and fresh lime juice. Whisk these ingredients together until the mixture is smooth, creamy, and well incorporated. Taste and adjust seasoning if needed, though the fresh lime and creamy base are usually perfect as is. This vibrant sauce is the perfect counterpoint to the rich filling.
Step 5: Serve and Garnish
Once the stuffed poblano peppers are out of the oven, transfer them to serving plates. To serve, generously drizzle each pepper with the freshly prepared lime cream sauce. For an extra touch of color and flavor, sprinkle with a pinch of paprika and a generous amount of fresh cilantro, chopped. Serve immediately and enjoy this explosion of flavors!
Tips for Success & Delightful Variations
Making these stuffed poblano peppers is already simple, but these tips and variations can help you customize the dish and ensure perfect results every time.
Meal Prep Made Easy
- Prepare Ahead: The filling can be made up to a day in advance and stored in the refrigerator. You can even stuff the peppers ahead of time and keep them refrigerated. Just bring them to room temperature for about 15-20 minutes before baking, or add a few extra minutes to the baking time if cooking directly from cold.
- Freezing Instructions: Stuffed peppers freeze surprisingly well! Bake them as directed, let them cool completely, then wrap each pepper individually in plastic wrap and then foil. Store in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through, or reheat from frozen at a lower temperature for longer.
Customizing Your Stuffed Peppers
- Spice It Up (or Down): If you prefer more heat, add a diced jalapeño or serrano pepper to the filling mixture. For an even bolder kick, you can mix a pinch of cayenne pepper or chili powder into the chicken filling. To tone down the mild heat of the poblano itself, you can blanch the peppers in boiling water for a few minutes before stuffing and baking.
- Vegetarian/Vegan Options: Easily make this recipe vegetarian by replacing the chicken with black beans, cooked lentils, or crumbled plant-based meat substitutes. For a vegan version, use dairy-free cheese, plant-based sour cream, and vegan mayonnaise.
- Alternative Proteins: Not a chicken fan? Ground turkey, lean ground beef, or even shredded pork (carnitas style) would all be delicious in this recipe.
- Add More Veggies: Feel free to incorporate finely diced onions, bell peppers (any color), zucchini, or even cooked rice or quinoa into the filling for added texture and nutrients. Sautéing these vegetables before adding them to the filling will enhance their flavor.
- Cheese Swaps: While mozzarella is a great choice, Monterey Jack, Colby Jack, or a spicy pepper jack can add different dimensions of flavor and melt beautifully. A sprinkle of cotija cheese after baking can also add a salty, authentic touch.
Serving Suggestions
- These Stuffed Poblano Peppers are a meal in themselves, but they pair wonderfully with a side of fluffy cilantro-lime rice, a simple green salad with a light vinaigrette, or a bowl of black beans.
- For an extra indulgent touch, serve with a dollop of guacamole or a side of extra salsa.
Frequently Asked Questions About Stuffed Poblano Peppers
Are poblano peppers spicy?
Poblano peppers are generally considered mild to moderately spicy. They rank low on the Scoville scale (around 1,000-2,000 SHU), especially compared to jalapeños (2,500-8,000 SHU). Most people find their heat to be pleasant and palatable, making them an excellent choice for family-friendly dishes. The mild spice often becomes even milder after roasting.
Can I use a different type of pepper for stuffing?
Absolutely! While poblanos offer a unique flavor and ideal shape for stuffing, you can substitute them with bell peppers (any color) for an even milder taste. If you prefer a spicier kick, you could try larger Anaheim peppers or even halved bell peppers with a jalapeño or two mixed into the filling. Keep in mind that cooking times might vary slightly depending on the thickness and size of the pepper you choose.
Can I prepare these stuffed peppers in advance?
Yes, these stuffed poblano peppers are great for meal prep! You can prepare the entire filling mixture and stuff the peppers a day in advance. Store the unstuffed or stuffed peppers in an airtight container in the refrigerator. When you’re ready to bake, simply place them on a baking sheet and follow the cooking instructions. You might need to add a few extra minutes to the baking time if they are going into the oven cold.
More Delicious Recipes Using Poblano Peppers
If you love the mild, earthy flavor of poblano peppers, be sure to explore these other fantastic recipes:
- Shrimp Pasta with Poblano Cream Sauce
- Poblano Pepper Slider Burgers
- Chicken Tostadas with Poblano Cream Sauce
- Egg Scramble with Poblano Peppers
- Potato Salad with Corn and Poblanos
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Stuffed Poblano Peppers with Chicken and Corn
Average rating: 5 out of 5 stars from 4 votes
Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Pin Recipe
Flavor explosion! These Stuffed Poblano Peppers with Chicken and Corn are packed with flavor – chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!
Ingredients
- 4 large poblano peppers
- 1 1/2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup corn kernels
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup tomatillo salsa (homemade or store bought)
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- zest of 1 lime
- juice of 1/2 lime
- paprika and fresh cilantro for garnish
Instructions
- Preheat the oven to 400ºF (200ºC). Cut a wide strip across the top of each pepper to create a “boat”. Remove the ribs and seeds from the pepper.
- In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.
- While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.
- To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.
Recipe Notes:
Very slightly adapted from Every Day with Rachael Ray September 2015.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 2 pepper halves,
Calories: 358kcal (18%),
Carbohydrates: 20g (7%),
Protein: 24g (48%),
Fat: 22g (34%),
Saturated Fat: 9g (56%),
Polyunsaturated Fat: 5g,
Trans Fat: 0g,
Cholesterol: 78mg (26%),
Sodium: 788mg (34%),
Fiber: 4g (17%),
Sugar: 4g (4%)