Ingredients
Scale
- 4–6 poblano peppers
- 2 cups shredded chicken
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz)
- 1/3 cup chopped cilantro
- 1 cup corn kernels
- 2 cups cooked rice
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- Salt to taste
- 1 jalapeño (optional)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- Optionally roast peppers for a softer texture.
- Mix chicken, rice, beans, corn, tomatoes, jalapeño, cilantro, and spices in a bowl.
- Cut peppers in half and remove seeds.
- Fill peppers and place on a baking sheet.
- Bake for 15 minutes.
- Add cheese and bake another 5 minutes until melted.
- Optional: broil for 1–2 minutes for browning.
- Garnish with cilantro and serve.
Notes
- Adjust spice level by controlling jalapeño and chili flakes.
- For dairy-free version, omit cheese or use alternatives.
- Avocado can be added for extra creaminess.
- Great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired