BUFFALO CHICKEN STUFFED POBLANO PEPPERS

Posted on by eefulton

I’m officially in love with poblano peppers. Maybe that’s a bit intense, but they are just hitting the spot lately. 

If you’ve never had one I like to describe them as a green pepper & jalapeño’s love child. I’m actually not sure how accurate that is, but it’s what I feel in my heart. Poblanos are a little spicy, but nothing overwhelming & a little earthy similar to a green pepper. 

I have been on a slow spice kick lately ( the kind where you can taste it, but your mouth isn’t on fire! Because, like, who enjoys that? Why? How? ) But I’ve found myself bumping up the spice in just about everything. Cue these perfect buffalo chicken stuffed poblano peppers. 

I used sharp white cheddar cheese to balance this all together, which I personally thought was incredible, but you could also do Monterey Jack, pepper jack, regular cheddar, goat cheese, feta, mozzarella. I think what I’m telling you is there is no wrong cheese here. 

Of course I loved this filling in the peppers, but it would also be killer in tacos, enchiladas, on nachos, by it self, on a log… maybe not the last one. 

This all came together in a little over 30 minutes which we all know speaks to my soul on a deep level. Isn’t it time you uped your stuffed peppers game? 

xx 

ellyn

SERVINGS: 4-6

TIME: 35-40 minutes

INGREDIENTS: 

  • 2 tablespoons olive oil
  • 1 medium red onion
  • 1 orange bell pepper
  • 1 lb ground chicken
  • 2 medium garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon pepper
  • ⅔ cups hot sauce – I like Valentino or Red’s!
  • ½ cup frozen corn
  • 4-6 poblanos
  • ½ cup shredded white cheddar

INSTRUCTIONS:

  1. Preheat oven to 375.
  2. In a large skillet heat olive oil to medium high – add in diced onion & bell pepper. Saute until tender, about 5 minutes.
  3. Move veggies to the side of the skillet & add ground chicken. Cook through. 
  4. Add in all seasonings & then combine the veggies with the chicken. 
  5. Add to the skillet preferred hot sauce & frozen corn.
  6. Prepare poblanos by slicing in half & removing the seeds. 
  7. Fill peppers with chicken & veggie mixture. 
  8. Top each pepper with a little cheese.
  9. Bake for 20-25 minutes or until peppers are tender.
  10. Enjoy!

NOTES: I made this the night before & reheated it.. it was still just as incredible!