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Stuffed Poblano Peppers with Cilantro Lime Crema

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A flavorful and easy-to-make dish featuring roasted poblano peppers filled with seasoned chicken and rice, topped with a tangy cilantro lime crema.

Ingredients

Vegetables and Peppers

  • 4 pieces poblano peppers (sliced in half, deveined and seeded)
  • 1.5 cups cooked chicken shredded (see Notes for quick poach method)
  • 1.5 cups cooked rice (basmati or preferred variety)
  • 1 can diced or crushed tomatoes (14.5 oz can)
  • 1 can black beans (drained and rinsed, 14.5 oz can)
  • 0.33 cup cilantro chopped (plus more for topping)
  • 1 piece jalapeño pepper (seeded and diced, divided)
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 0.5 tsp pepper
  • 0.25 tsp crushed red pepper (optional)
  • 1.5 cups shredded monterey jack cheese (or blend of mozzarella and cheddar)
  • 1 cup cilantro (packed)
  • 0.5 small ripe avocado (or 1/4 of a medium to large one)
  • 0.25 cup plain yogurt (Greek yogurt preferred)
  • 3 tbsp olive oil (plus more if needed)
  • 2 tbsp lime juice (about the juice of 1 lime)
  • 1 tbsp honey
  • 1 clove garlic
  • 0.5 tsp kosher salt (plus more to taste)
  • 0.25 tsp black pepper

Instructions 

  • Roast the poblano peppers until charred, then peel and slice in half.
  • Mix cooked chicken, rice, tomatoes, black beans, half of the cilantro, diced jalapeño, and spices. Stuff into peppers.
  • Top with shredded cheese and bake until melted and bubbly, about 15 minutes.
  • Blend remaining cilantro, lime juice, honey, garlic, yogurt, olive oil, salt, and pepper to make the crema. Adjust thickness with more oil or lime juice as needed.
  • Serve peppers topped with cilantro, and drizzle with cilantro lime crema.

Notes

For a quicker version, you can use pre-cooked chicken and rice. Adjust spice levels to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Poblano Peppers