Chicken stuffed poblano peppers with bell peppers and tomatillos. This is easy to make dinner with fresh ingredients.
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It has been such a fun summer so far. We have spent these last few months planning and planting. In the months leading up to summer, we planned our garden down to every last plant and it came out better than I could have imagined.
This was our first summer in the homestead and the garden did not disappoint. It has always been my dream to have a big garden, not just big but plentiful. Enough to feed us through the summer and to preserve for winter.
At our last house, our garden was tiny and barely got the sun it needed to really produce. This year is a whole different story. I have the garden of my dreams! We still have plenty to learn and plenty to plant but it has been a beautiful adventure so far.
If you love to garden like me, you know the feeling of harvesting from your own garden. The anticipation of ready to pick veggies is almost overwhelming when the plants first go in the ground. I could hardly wait until the plants were ready to enjoy.
First came the peas, which we snacked on every time we were in the garden. Then came the green beans, which I froze for later in the year (specifically Thanksgiving time for green bean casserole!) but these poblano peppers were the first real meal with fresh produce from the garden.
Poblano peppers are one of my favorite peppers. They are mild and grow to be pretty large. They also have thicker walls which make them perfect for stuffing. Also, the can be left on the plant until they are red which you can then dry to make ancho peppers.
Stuffing delicious ingredients into a veggie is usually a pretty easy recipe to make. With fall right around the corner, this turkey stuffed acorn squash recipe is perfect.
One of my go-to appetizers is these smoked salmon and gouda stuffed mushrooms. It’s hard to explain how good they are, but they taste like a gourmet pizza bite and are so easy to make. Take a look at my easy to make appetizer cookbook for more great recipes.
The best thing about stuffed veggies is that you can really ramp up the flavors in the stuffing. For this recipe though, I wanted to keep the flavors simple but impactful.
Ground chicken with onions, garlic, and seasoned with cumin, coriander and chili powder. The bell peppers add a crunch while the tomatillos have a lovely flavor that adds a little zing. The spicy lime drizzle adds the perfect kick and you can make it even spicier with a little hot sauce.
Tips for the perfect stuffed peppers
- Broil the poblano peppers first to soften. Don’t get distracted when the peppers are broiling! Put them on the middle rack and set a timer for 3 minutes so you don’t forget about them in the oven (speaking from experience here).
- After broiling the peppers the skin will have bubbled. Peel the skin off the create a softer pepper. This step is optional, but it will make the pepper easier to cut into.
- After cutting a slit in the peppers, remove the seeds by running under cold water carefully reaching in the pepper and pulling the seeds off.
- Tomatillos will have a sticky film on them after removing the husk. Run them under cold water to remove and dry with a towel.
- When cooking the chicken, allow it to cook until almost done (about 6-7 minutes) then add the veggies. You don’t want the chicken to dry out while the veggies are cooking.
- Put the peppers on the baking sheet to stuff them, although moving them with a wide spatula is pretty easy, it’s even easier to not have to transfer them after they have been stuffed.
- Use a spoon to stuff the peppers, but don’t be surprised if you have to use your fingers here and there to really stuff.
- Add a little hot sauce to the spicy lime drizzle if you like things really hot!
Chicken Stuffed Poblano Peppers with Spicy Lime Drizzle
Ingredients
- 6 poblano peppers
- 1 pound ground chicken
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1 tablespoon cooking oil
- 2 cloves garlic, finely chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tomatillos, chopped
- juice from half a lime
- cilantro - for garnish
- salt & pepper - to taste
Spicy Lime Drizzle
- 1/2 cup sour cream
- 1/4 teaspoon chili powder
- 1 tablespoon heavy cream
- juice from half a lime
Instructions
Stuffed Peppers
- Place peppers on a baking sheet and place in the oven on the middle rack to broil. Broil for three minutes or until skin starts to bubble.
- Flip the pepper over and broil for another three minutes. The peppers should be slightly softened but holding shape. Remove from the oven and set aside to cool.
- In a large bowl, add the ground chicken, chili powder, cumin, coridander powder, and salt and pepper. Using your hands, work the spices into the meat until evenly combined.
- Heat oil in a large skillet over medium heat. Add the ground chicken and break up with a spatula until crumbly.
- Cook until browned on the outside and almost done, 6-7 minutes.
- Add the garlic and for 30 seconds. Add the onion and cook for 3 minutes, stirring frequently. Add the bell pepper and tomatillo and cook for another 2-3 minutes.
- Remove from heat and set aside.
- Heat the oven to 350 degrees
- Slice the poblano peppers lengthwise starting about 1/2 inch from the stem. Run the peppers under cool water and carefully pull out the seeds.
- Spoon the chicken mixture into the peppers. Stuff until very full but not over flowing.
- Place the peppers on a baking sheet or dish and bake for 10 minutes until completely warmed through.
- Remove from the oven and squeeze lime juice over, garnish with cilantro and spicy lime drizzle.
Spicy Lime Drizzle
- Place all ingredients in a bowl and mix until completely combined. Add more heavy cream if needed to thin. Drizzle over the stuffed peppers.
