Chicken and Black Bean Poblano Peppers with Roasted Chicken
Stuffed smoky poblano peppers with the perfect Mexican spiced rice – filled with cumin, garlic and tomato flavors. Mix in some black beans, roasted chicken and cilantro…OH, and CHEESE. Don’t forget the cheese.
I love using store bought roasted chicken in this recipe – the flavor is amazing PLUS less work and mess for you in the kitchen.
A new recipe to put into your weekly routine. I love making these ahead of time – have them in the refrigerator and bake when you are ready.
A perfect mid week meal
We have 3 nights a week where we are at sporting events and need something quick for when we get home.
Heats up in the oven in less than 15 minutes – everyone is happy! Plus – this recipe makes plenty for leftovers for lunch or another nights quick meal!
You will love these recipes too.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Chicken and Black Bean Poblano Peppers with Roasted Chicken
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, small diced
- 1 teaspoon tomato paste
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon dried Mexican oregano
- 1 bay leaf
- 1/2 cup jasmine rice
- 1 1/4 cups water or chicken stock
- 2 garlic cloves, chopped finely
- 1/2 cup canned or booked black beans, drained
- 2 cooked chicken breasts or 1/2 roasted chicken, picked and shredded
- 1 small bunch cilantro
- 2 scallions, chopped
- 4–6 Poblano peppers, sliced in half + seeded
- 1 cup shredded Mexican blend cheese
- 1 cup tomato puree
Instructions
- Preheat your oven to 400F.
- Using a small sauce pot with a lid, heat the oil over medium heat. Add in the onion, tomato paste, salt, pepper, cumin and oregano. Mix together and sauté for 1-2 minutes or until the onion starts to soften.
- Add in the bay leaf, rice and water. Mix everything together and put the lid on. When it reaches a simmer, turn the heat to low. Simmer with the lid on for 10 minutes. Turn the heat off and let rest with the lid on for 4 minutes. Remove the lid and add in the chopped garlic. Using a fork, fluff the rice and mix in the garlic. Let cool slightly.
- In a medium sized mixing bowl, add in the black beans, chicken, cilantro and scallions (save some for garnish too), 3/4 cup cheese and the rice. Toss everything together to combine well.
- Spoon the rice and chicken mixture into each halved pepper. Stuff fully and press down slightly. Continue until all peppers are stuffed.
- Using a baking pan (9×13 works great) pour the tomato puree into the bottom and spread around to coat the pan. Arrange the peppers around the pan with the rice and chicken mixture facing up.
- Sprinkle the remaining cheese on the tops of each pepper. Bake for 15 minutes or until they are hot throughout.
- Remove from the oven and serve with more cilantro and scallions.
- Prep Time: 10
- Cook Time: 10
- Category: chicken
- Method: oven
- Cuisine: Mexican
You might also like
