Go Back
–+ servings
Chipotle Chicken Stuffed Poblano Peppers

Savor the Heat: Chipotle Chicken Stuffed Poblano Peppers

Enjoy a burst of flavor with Chipotle Chicken Stuffed Poblano Peppers, a quick and healthy dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Pumpkin Seed Crema
  • 1 cup Pumpkin Seeds Substitute with sunflower seeds for a nut-free option.
  • 1 cup Cilantro Swap with parsley for a milder touch.
  • 1 cup Plain Full-Fat Yogurt Use coconut yogurt for a dairy-free alternative.
  • 2 tablespoons Water Adjust as needed for smoothness.
  • 2 tablespoons Lime Juice Can substitute lemon juice.
  • 1 teaspoon Sugar Omit or use honey/maple syrup as alternatives.
  • to taste Salt Adjust to taste for optimal seasoning.
For the Stuffed Peppers
  • 4 medium Poblano Peppers Can substitute with bell peppers.
  • 2 tablespoons Olive Oil Any neutral oil works if needed.
  • 1 medium Yellow Onion Shallots can be a suitable replacement.
  • 1 pound Ground Chicken Consider ground turkey or beef as substitutes.
  • 3 cloves Garlic Fresh garlic is recommended.
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Dried Oregano
  • 2 each Chipotle Peppers in Adobo Sauce Substitute with smoked paprika and cayenne.
  • 1 can Black Beans Lentils can work as a textural choice.
  • 1 tablespoon Orange Zest Replace with lemon zest if preferred.
  • 2 tablespoons Orange Juice Replace with lemon juice if preferred.

Equipment

  • skillet
  • Oven
  • Blender
  • Sheet Pan

Method
 

Step‑by‑Step Instructions
  1. Start by soaking the pumpkin seeds in boiling water for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C). Slice the poblano peppers in half lengthwise and arrange them cut-side down on a sheet pan. Drizzle with olive oil and season lightly with salt. Roast for 15-17 minutes.
  3. In a skillet, heat remaining olive oil over medium heat. Add diced yellow onion and sauté for 5-7 minutes until translucent.
  4. Stir in ground chicken and cook until no longer pink, about 6-8 minutes.
  5. Add minced garlic, chili powder, smoked paprika, cumin, dried oregano, and chipotle peppers in adobo sauce to the skillet, sauté for a couple of minutes. Stir in black beans, cilantro, orange zest, and juice, cooking until heated through.
  6. Remove and cool roasted poblanos. Fill each pepper half with the chicken mixture. Return to the oven and bake for an additional 5-10 minutes.
  7. Drain soaked pumpkin seeds and blend with lime juice, yogurt, cilantro, salt, sugar, and water until smooth.
  8. Serve the stuffed peppers drizzled generously with the pumpkin seed crema.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 450mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1600IUVitamin C: 35mgCalcium: 50mgIron: 3mg

Notes

Store cooked peppers in an airtight container for up to 3 days or freeze for up to 3 months. Leftover pumpkin seed crema can be stored for up to 5 days in the fridge.

Tried this recipe?

Let us know how it was!