Chicken and Black Bean Stuffed Poblano Peppers
A Mexican style stuffed pepper recipe made with poblano peppers, seasoned chicken and rice.
‘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.
Cheers, and I hope you enjoy it! Let’s get onto that recipe, my friends!
A Mexican style stuffed pepper recipe made with poblano peppers, seasoned chicken and rice.
- 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
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Heat a large pan to medium heat and add a bit of olive oil.
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Season chicken with ancho, paprika, salt and pepper. Set into the hot pan and sear each side a couple minutes each.
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Add beer. Reduce heat to medium-low and let simmer about 20-30 minutes, uncovered, until the beer reduces by about half.
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Shred the chicken with a couple of forks.
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Add black beans, rice, chipotle sauce and half the cilantro. Stir to incorporate.
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Preheat oven to 350 degrees.
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Set the poblano peppers onto a baking sheetand stuff each with the chicken-bean-rice mixture.
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Bake for about 20 minutes, or until the peppers are softened.
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Transfer to plates, top with Cojita cheese, avocado, extra cilantro and serve.
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