Guys, say hello to a family favorite recipe, lightened up salsa verde chicken stuffed poblano peppers.
Yes, a family favorite, meaning everyone in the fam, including my picky brothers, love these stuffed peppers. In fact, my brother Malachi was actually the one who suggested that I make them a few weeks back. When he text me asking if I could make him chicken stuffed poblano peppers, my eyes widened with shock. I didn’t even know Kai ate peppers, but apparently he does, and I am pretty happy about it…especially since Kai does not eat many vegetables (yes, he is 21 years old).
His request could not have come at a more perfect time, as I was having one of those days when being creative was just not happening. What I love most about my job is that it allows me to be creative almost everyday, but the problem with having to be creative everyday is that you have some days, or even weeks, when the creative juices are just not flowing. I’ve had a string of those days in recent weeks, which has not been all that fun. Thankfully, I’m feeling a little more refreshed today as I settle back into being home and back to work after our trip to Cleveland this week.
We ended up extending our stay an extra day to be able to spend a little more time with my mom’s siblings, which I think everyone, especially my mom and aunts, were really happy for. It ended up being a rainy day, but that was perfect because all of the previous days had been jam-packed and full of so much activity that a rainy day was just what everyone needed. We are finally home today, and as mentioned, I’m really excited to dive back into work. I’m even feeling some new motivation and energy, which I really needed!
Which brings me back to these peppers.
I wrote the recipe based off of these enchiladas. So basically these peppers are enchiladas minus the wraps, which in turn makes them on the lighter side, and just a little bit more figure friendly.
But don’t worry, I was sure to include plenty of cheese on top because you know, there aren’t many recipes I’ll do without cheese!
Okay, here’s how this recipe works. It’s pretty quick, simple, and easy, so I’m loving that it fits in nicely with our back to school theme for the month.
Start with the chicken and peppers. Season up the chicken and add the whole peppers to a baking pan, then roast everything up. You want to roast the peppers before stuffing them so that they’re easier to work with.
Next you’ll shred the chicken, toss it with some salsa verde, cheese, and rice, and then stuff all that inside the peppers. Top with a little more cheese and place them back in the oven until the cheese has melted. I topped each pepper with an avocado and corn salsa and then called it a day.
I LOVE the combo of simply using seasoned Mexican chicken with a smoky poblano pepper and plenty of cheese. It’s honestly just so good. Like so deliciously good.
Stuffing rice inside the peppers along with the chicken makes these more of a complete meal. Plus, we just love rice over here. Also, if you have the time, I highly recommend making homemade salsa verde with all the tomatillos that are in season right now. Nothing beats a homemade salsa verde (I love this easy recipe).
So what do you guys think? Stuffed peppers for dinner tonight? It’s sounding pretty good to me.
Peppers, chicken, rice, and cheese + avocado corn salsa…
Lightened Up Salsa Verde Chicken Stuffed Poblano Peppers
Servings: 6 servings
Calories Per Serving: 448 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound boneless skinless chicken tenders or small breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- kosher salt and pepper to taste
- 6 poblano peppers
- 2 cups homemade or store bought salsa verde
- 1 cup cooked brown rice or quinoa
- 1/2 cup fresh cilantro, chopped
- 2 cups shredded pepper jack
Avocado Corn Salsa
- 1 avocado diced or sliced
- 2 ears of corns, kernels removed
- 1 jalapeno, seeded + chopped
- juice of 1 lime
- 1/3 cup fresh cilantro, chopped
- 1. Preheat the oven to 350 degrees F.2. Place the chicken on a baking sheet and rub with the olive oil, chili powder, and paprika. Season with salt and pepper. Add the whole poblanos to the baking sheet. Transfer to the oven and bake for 20 minutes or until the chicken is cooked through. Remove the peppers from the pan and set aside. 3. Shred the chicken with two forks. Add 1/2 cup salsa verde, the rice, 1 cup cheese, the cilantro, and toss to combine. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish.4. Cut a slit down the length of each poblano pepper. Using your fingers remove, and then discard the seeds from each pepper. Stuff the chicken mixture inside the peppers and arrange in the the prepared baking dish. Pour the remaining salsa verde over top of the peppers and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the Avocado Corn Salsa.
Avocado Corn Salsa
- In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.
Yum, the perfect Thursday night dinner.