Mild poblano peppers stuffed with chicken, peppers, corn, and onion for a quick and easy low-carb taco fix! Sprinkle a little queso fresco on top before you bake them up, and weeknight dinner is served.
- 8 poblano peppers
- 1 1/2 pounds boneless skinless chicken (thighs or breasts)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 1/2 cup sweet corn
- 1 cup crumbled queso fresco
- Sliced scallion
- Sour cream
1 Preheat the oven: Preheat the oven to 350˚F.
2 Prepare the peppers: Lay the peppers out on any large baking sheet or casserole dish. The peppers shouldn’t touch each other as they bake, ideally.
Let the peppers lay naturally and then use a knife to slice off about 1/4 of the upper-facing side of the peppers, leaving about 3/4 of the pepper intact.
Reserve the 1/4 of pepper you removed, you’ll chop it and add it to the filling later. Cut out any seeds in the peppers, and discard. It’s okay if you have to cut out the stem also to get the seeds.
Chop the pieces of poblano you sliced off. You will add them to the filling later.
3 Season the chicken: Slice chicken into thin strips. In a bowl large enough to hold the chicken, combine chili powder, cumin, oregano, salt, garlic powder, and olive oil. Stir together well; add the chicken strips and toss to coat.
4 Cook the chicken: Transfer the chicken to a large skillet set over medium heat. Cook until chicken is cooked through, about 8 minutes, stirring regularly. When the chicken is cooked, transfer the chicken from the skillet to a clean cutting board and set aside.
5 Cook the veggies and chop the chicken: To the pan, add a little extra oil (if the pan looks dry). Then add chopped onion, chopped reserved poblano pepper, and sweet corn. Cook for 4-5 minutes until the vegetables are cooked through.
Rough chop the chicken so it’s in smaller pieces, about 1/2-inch in size. Add the cooked chicken back to the pan and stir to combine.
6 Stuff the peppers: Add about a tablespoon of queso fresco to each pepper and then stuff each pepper full with the chicken and veggie mixture. Use a tiny spoon or your clean fingers to really push the filling into the cracks of the peppers. Pile the filling high in each pepper and top with extra queso fresco.
7 Bake the peppers: Bake the peppers for about 30 minutes at 350˚F. The peppers are done when they are tender and shriveled around the edges. The cheese should be melted in the center of the pepper as well.
8 Serve: Serve peppers fresh out of the oven with sour cream, salsa, and scallions.
LEFTOVERS! Leftover peppers can be stored, covered in the fridge for 3-4 days and reheated either in a 350˚F oven until warmed through or in a microwave. Peppers can also be assembled 2-3 days in advance and baked right before serving.