Chicken and Black Bean Stuffed Poblano Peppers Recipe
These Mexican style stuffed poblanos are roasted then stuffed with seasoned chicken and rice, then finished in the oven, easy and delicious!
Servings: 4
Calories: 555kcal
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
Calories: 555kcal | Carbohydrates: 25g | Protein: 41g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 691mg | Potassium: 1005mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1730IU | Vitamin C: 103.2mg | Calcium: 442mg | Iron: 2mg