Stuffed Poblano Peppers with Chicken and Corn

Flavor explosion! These Stuffed Poblano Peppers with Chicken and Corn are packed with flavor – chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!

If you love stuffed peppers, you can also try these Stuffed Bell Peppers.

I have always had a thing for stuffed peppers. And you will, too, after trying these babies!

I know that right now, you should be able to find fresh local corn and chiles, but this stuffed chile recipe would be good year round since you can usually buy poblano peppers year round, and frozen corn could sub in for fresh.

These stuffed poblano peppers are packed with flavor, and are the perfect dinner idea. I love them because they are the protein and vegetable in one!

Super easy and full of flavor – dinner is served!!

Ingredients:

• Poblano Peppers: Poblanos work well in this recipe, as well, because they have lots of great flavor, but they aren’t too spicy, so you are keeping the meal family friendly.
• Chicken: This is another recipe that is made easy by using cooked, shredded chicken. I’ve talked about this about a million times, but I love to keep cooked, shredded chicken on hand at all times. It freezes really well, and it is the best time saver ever. If you don’t have any on hand, or if you don’t feel like cooking up some chicken, a rotisserie chicken works just as well!
• Corn: I love using in-season corn, but frozen corn does work, as well. If you are using fresh corn, you can just use it straight off the cob, or you can cook it first. I usually add it raw, since the stuffed poblanos will be going into the oven anyway.
• Cheese: I love using mozzarella cheese, but you could also use monterey jack cheese.
• Salsa: My favorite salsa to use is my homemade tomatillo salsa verde, but any green salsa will work.
• Sour Cream & Mayonnaise: I like using a combination of sour cream and mayonnaise – it makes the sauce a bit tangy, but also thick and smooth.
• Lime Zest & Juice: This is what flavors the cream sauce.
• Cilantro: I like to add lots of fresh cilantro. If you don’t care for cilantro,

More Recipes Using Poblano Peppers

Shrimp Pasta with Poblano Cream Sauce
Poblano Pepper Slider Burgers
Chicken Tostadas with Poblano Cream Sauce
Egg Scramble with Poblano Peppers
Potato Salad with Corn and Poblanos

Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Stuffed Poblano Peppers with Chicken and Corn

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Deborah Harroun
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baked
• Cuisine: Tex-Mex

Print Recipe

Pin Recipe

Description

Flavor explosion! These Stuffed Poblano Peppers with Chicken and Corn are packed with flavor – chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!

---

Scale 1x2x3x

Ingredients

• 4 large poblano peppers
• 1 1/2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup corn kernels
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup tomatillo salsa (homemade or store bought)
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• zest of 1 lime
• juice of 1/2 lime
• paprika and fresh cilantro, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400ºF. Cut a wide strip across the top of each pepper to create a “boat”. Remove the ribs and seeds from the pepper.
2. In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.
3. While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.
4. To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.

Recipe Notes:

very slightly adapted from Every Day with Rachael Ray September 2015

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

• Serving Size: 2 pepper halves
• Calories: 358
• Sugar: 4 g
• Sodium: 788 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 78 mg

Keywords: stuffed poblano peppers, stuffed peppers