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+ servings

Chicken and Black Bean Stuffed Poblano Peppers Recipe

A Mexican style stuffed pepper recipe made with poblano peppers, seasoned chicken and rice.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: recipe, spicy, stuffed peppers
Servings: 4
Calories: 555kcal


  • 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


  • 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.


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