Since I do not like green bell peppers, I decided to create a filling that would go well with my favorite pepper, a poblano. After a few taste tests with my family, this stuffed poblano peppers recipe is now one of our favorites. I have also added black beans, used Cubanelle peppers and served with cilantro lime rice. —Lorri Stout, Gaithersburg, Maryland
Buffalo Chicken Stuffed Poblano Peppers
Buffalo Chicken Stuffed Poblano Peppers
Prep Time
15 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 4 poblano peppers
- 2 tablespoons butter
- 4 green onions, thinly sliced, divided
- 3 cups shredded cooked chicken breast
- 1 cup frozen corn (about 5 ounces), thawed
- 4 ounces cream cheese, cubed
- 3/4 cup shredded Mexican cheese blend, divided
- 1/2 cup Buffalo wing sauce
- 1/4 cup crumbled blue cheese
- 1 teaspoon granulated garlic
Directions
- Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 15x10x1-in. baking pan. In a large skillet, heat butter over medium-high heat. Add 3 green onions, sliced; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted.
- Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and sliced green onion; bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts
1 stuffed pepper half: 246 calories, 14g fat (8g saturated fat), 75mg cholesterol, 668mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 21g protein.
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