These Mexican style stuffed poblanos are roasted then stuffed with seasoned chicken and rice, then finished in the oven, easy and delicious!
Chicken and Black Bean Stuffed Poblano Peppers Recipe
'Tis the season for stuffed peppers! Actually, around here, it is ALWAYS the season for stuffed peppers. Can't help it. We both just LOVE stuffed pepper recipes and they're easy to put together.
Not only that, they're darned delicious and allow you to get creative with your cooking. With Thanksgiving over (to our family and American friends/readers), you might have leftover turkey or chicken in the fridge right now. This recipe would be PERFECT for leftovers. If not, start from scratch, but hey! It's worth it.
Ideal for any time of the year, of course. I mean...STUFFED PEPPERS!
This is a very Mexican style ingredient combination, with chicken seasoned with ancho and paprika, though if you're unable to find those specific ingredients, you can use a Mexican blend or even a taco seasoning that you prefer.
It also includes black beans, crumbled Cojita cheese, avocado, white rice and cooks in a Mexican beer for extra flavor. And don't forget the cilantro! It's time to go to town with poblanos!
I think poblano peppers are one of my personal favorite chili peppers to stuff. They're large enough to comprise a full meal and they bring an earthy flavor like no other pepper. Cheers to the poblano! I love you so.
Bell peppers work great, too, and you have options with many different colors.
Chicken and Black Bean Stuffed Poblano Peppers Ingredients
- Poblano Peppers. Halved and cored.
- Chicken Breasts.
- Ancho Powder.
- Spanish Paprika.
- Salt and Pepper. To taste.
- Olive Oil. As needed.
- Beer. I used a light Mexican beer.
- White Rice. Cooked.
- Black Beans. Drained.
- Chipotle Sauce.
- Chopped Cilantro. Divided.
- Cojita Cheese. Shredded.
- Avocado. Peeled, pitted and diced.
Chicken and Black Bean Stuffed Poblano Peppers - The Recipe Method
Heat a large pan to medium heat and add a bit of olive oil.
Season chicken with ancho, paprika, salt and pepper. Set into the hot pan and sear each side a couple minutes each.
Add beer. Reduce heat to medium-low and let simmer, uncovered, until the beer reduces by about half.
Shred the chicken with a couple of forks.
Add black beans, rice, chipotle sauce and half the cilantro. Stir to incorporate.
Preheat oven to 350 degrees.
Set the poblano peppers onto a baking sheet and stuff each with the chicken-bean-rice mixture.
Bake until the peppers are softened.
Transfer to plates, top with Cojita cheese, avocado, extra cilantro and serve.
Recipe Tips & Notes
- If you're unable to find ancho and paprika, you can use a Mexican blend or even taco seasoning that you prefer.
- If you need to substitute poblanos, bell peppers work great, too, and you have options with many different colors.
- Don't forget the cilantro! It adds a very special touch to the dish.
Storage & Leftovers
The leftovers can typically last for 3-4 days in the refrigerator if stored properly. Just make sure to use airtight containers for it.
Sauces You May Enjoy with Stuffed Poblano Peppers
Try Some Of My Other Popular Poblano Popper Recipes
- Roasted Poblano Soup
- 4-Ingredient Roasted Poblano Cream Sauce
- Rajas Poblanas (Roasted Poblano Strips In Cream Sauce)
- Cream Cheese Stuffed Poblano Peppers
- Cheese Dip with Corn and Roasted Poblanos
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken and Black Bean Stuffed Poblano Peppers Recipe
Ingredients
- 4 poblano peppers halved and cored
- 2 chicken breasts
- 1 teaspoon ancho powder
- 1 teaspoon Spanish paprika
- Salt and pepper to taste
- Olive oil as needed
- 12 ounces beer I used a light Mexican beer
- 1 cup cooked white rice
- 1 12-ounce can black beans drained
- 3 tablespoons chipotle sauce
- 4 tablespoons chopped cilantro – divided
- 8 ounces Cojita cheese shredded
- 1 avocado peeled, pitted and diced
Instructions
- Heat a large pan to medium heat and add a bit of olive oil.
- Season chicken with ancho, paprika, salt and pepper. Set into the hot pan and sear each side a couple minutes each.
- Add beer. Reduce heat to medium-low and let simmer about 20-30 minutes, uncovered, until the beer reduces by about half.
- Shred the chicken with a couple of forks.
- Add black beans, rice, chipotle sauce and half the cilantro. Stir to incorporate.
- Preheat oven to 350 degrees.
- Set the poblano peppers onto a baking sheetand stuff each with the chicken-bean-rice mixture.
- Bake for about 20 minutes, or until the peppers are softened.
- Transfer to plates, top with Cojita cheese, avocado, extra cilantro and serve.
Nutrition Information
wendy brinkley says
I was given a load of poblano peppers. I definitely wanna try using them, and this is the recipe I'm eyeing. So many recipes mention removing the skins, but I didn't see it on this recipe. Are the skins that inedible? I've made stuffed peppers many times, but never with this type of pepper.
Mike Hultquist says
Wendy, this is an older recipe of mine, but still a good one. I normally DO remove the skins, but only because when you roast peppers first, the skins get papery and become a textural issue. They are edible, though. With this recipe, I did it a bit differently -- I didn't roast the peppers first. They just get baked with the other ingredients. You might try the recipe both ways, as it is, but then roasting and peeling the peppers first, THEN stuffing them and baking them. Then you can see which way you prefer.
wendy says
Thanks for replying 🙂 Probably gonna try it the way this recipe is written first and will roast them next time I cook with them.