Chicken Stuffed Poblano Peppers Lean And Green
Looking for a recipe that is Optavia friendly and tastes great? Look no further than our free recipe for chicken poblano stuffed peppers! This dinner is simple to make, yet packs a lot of flavors. The poblano pepper is a delicious star of the show in this recipe, and we will explain why it’s such a great choice for your lean and green meals. Plus we’ll show you how to make this dish in just a few simple steps. It’s so easy you can me them tonight!
We’ve been stuffing chicken a lot lately in our food posts. Like we did with these Pizza Stuffed Chicken breasts we made for dinner not too long ago. So now we want chicken to get stuffed in the poblano! What’s great about poblano peppers is that they are relatively mild in terms of heat. But they are full of flavor! If you are looking for an option for your Optavia lean and green journey, these are great! Especially if you’re tired of all the same old bell pepper recipes! They may not be as pretty as the date night chicken but they are just as flavorful!
The poblano pepper
So what makes the poblano so special? Besides the fact that they have a delicious taste? For starters, it’s a great source of vitamins and minerals. Poblano peppers are loaded with Vitamins C and A, both of which are important for a healthy immune system. They also contain several other essential nutrients like potassium. It’s approved so it won’t throw you out of fat-burn if you’re on the Optavia 5 & 1!
Poblanos are also a good source of fiber. One poblano pepper contains about three grams of fiber. That’s important because fiber helps to keep you feeling full and satisfied after eating. And since Optavia is all about portion control, that’s a good thing!
They aren’t as spicy as the heat of a jalapeño but they have more heat than a bell which makes them a perfect combo!
What is a poblano
Poblano peppers are a variety of chili pepper that originated in the state of Puebla, Mexico. They are typically dark green in color, and about 4-5 inches long. Poblano peppers have a moderate level of spiciness, with a Scoville rating of 1,000-2,000. When dried and smoked, they are known as chipotle peppers.
Poblano peppers can be used in a variety of dishes, including stews, soups, and sauces. It’s great with this recipe for chicken poblano stuffed peppers They can also be stuffed with meat or cheese and roasted. When fresh poblano is not available, canned or frozen peppers can be used instead.
what does a poblano pepper look like
Poblano peppers are typically dark green and have a mild-to-medium level of spiciness. Poblano peppers are large peppers, averaging 4-5 inches in length and 2-3 inches in width. They have a wide body with tapered ends, and smooth, glossy skins. When dried, poblano are known as ancho peppers. These dried peppers have a deep red color and wrinkled skin. They are often ground into powder and used as a spice in Mexican cuisine. Poblano peppers have an earthy flavor with notes of chocolate and coffee. When used fresh, they can add a touch of sweetness to dishes.
poblano vs pasilla
Poblano and pasilla are both common ingredients in Mexican cooking. But even though they look similar, they actually have quite different flavors. Poblanos are typically mild, with a slight sweetness to them. Pasillas, on the other hand, are usually quite a bit spicier and have more heat.
They also have a more complex flavor, with notes of chocolate and tobacco. So why do people often get them confused? Part of the reason may be that they are often used interchangeably in recipes.
But another factor is that their names can be confusing. In Mexico, poblanos are actually called chile ano or chile poblano. And pasilla peppers are sometimes called chile negro. So next time you’re at the grocery store, don’t get tripped up by the name – just pick whichever pepper sounds best for your dish!
how to roast poblano peppers
The process is similar for this dish. For this recipe for poblano peppers stuffed with chicken you could take it as far as you like. After seeing the full roast process maybe you’ll create your own dish!
Roasting a poblano pepper is a simple process that can be accomplished in just a few minutes. Even if you don’t have a lot of free time you can get this done!
Simple Poblano Roasting Method
- Heat your oven to 400 degrees Fahrenheit.
- Wash the pepper and remove the stem: Cut the pepper in half, lengthwise, and scrape out the seeds.
- Place the pepper halves on a baking sheet lined with foil
- Bake for 10-15 minutes: Or until the skin is blackened and blistering.
- Allow to Cool
- Rub off the blackened skin
Many poblano peppers recipes call for the pablano to be diced and sliced after the roast. Roasted poblano peppers can be used in a variety of delicious dishes, such as soups, stews, salads, and salsas. They can also be enjoyed on their own as a simple side dish.
Creating Chicken Stuffed Poblano Peppers
Prep Your Poblano
Just as in cooking above, you’re going to cut each pepper in half lengthwise and take off their stems. Then rub them with the oil. Next just place them on the baking sheet and roast for about 10 minutes.
While the peppers are roasting you’ll have time to prep your lean chicken and green veggies.
Make your Poblano Chicken Filling
Brown The Chicken
As we always do, we picked up our chicken from Butcherbox. We use breasts not chicken thighs in our recipes. Chicken thighs are not as lean as chicken breast so we stick to the leanest we can get! Look at this amazing deal they are running right now for new customers!
Add teaspoons of oil to a skillet set to medium heat. Add the chicken and cook until browned. About 5 minutes should do the trick.
Saute’ The Onion
Save two tablespoons of the onion and add them to the skillet. Cook alongside the chicken breasts until they are tender and soft. Total time for this is about 7 minutes.
Mix in Seasonings
Pour 1/4 cup of water and the taco season mix into skillet and mix well. Optionally, you can season with a pinch of salt and pepper to taste. We didn’t do this with our recipe for chicken poblano turned out great!
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Cooking to Done
Continue cooking and stir occasionally until your chicken is done. The temperature for chicken breasts is 165 degrees. Most of the water should have evaporated leaving you with a nice brown color to your chicken.
You can set aside the chicken breasts filling and let it cool while you’re waiting for the poblanos to finish roasting so you can stuff them.
Stuff The Poblano
This can get a little messy but our recipe for poblano and chicken doesn’t have to be neat. We say “stuffed poblanos” but it’s more of a topped pepper recipe.
This should take the pressure off when creating the dish. Remove the Poblanos from the oven. “Stuff” an equal amount of the chicken filling into each pepper. Top with equal amounts of cheese.
Return to the oven, cooking for an additional 10 minutes or until the cheese is fully melted.
Create Your Lean and Green Meal Topping
To create the final touches combine your chopped tomato, the remaining onion, and fresh cilantro in a small bowl. You can leave a small amount of cilantro for garnishing if you’d like but it’s not necessary.
Season with 2 teaspoons of lime and a pinch of salt to the bowl and mix. When you’re mixing your pico be careful not to stir too hard. The veggies should stay in tact but be combined.
Finish Your Poblano Stuffed With Chicken Breasts
Remove from the oven. Top with the pico and serve hot. For those looking to “lose weight” or who don’t need a lean and green meal, consider serving with a small amount of sour cream to the top and garnish with remaining fresh cilantro. You can always add salt and pepper to taste if the seasoning isn’t as strong as you’d like.
Thoughts on This Poblano Recipe
This was a big hit for all of us. Everyone thought they were delicious! The serving size was perfect. It was a nice break from the typical stuffed poblano we’ve had before. If you’ve never had a poblano this is a good introduction to the pepper. The flavor is sweet but different than a red or colored bell.
We want to see how you prepare your recipe for chicken poblano stuffed with all this goodness for dinner. Do you have other chicken and poblano recipes? Send us a picture of your serving them up. Maybe even tonight! Whenever we feature a recipe we always give a shout out and a free gift from our gift-away prize area!
MORE OF OUR FAVORITE LEAN AND GREEN OPTIONS
Here’s few other lean and green items we love
Easy Poblano Peppers Stuffed With Chicken
- 3 Poblano Peppers
- 10 oz Skinless Boneless Chicken Breast cubed
- 1 Red Onion
- 1 Medium Roma Tomato
- 1/4 oz Cilantro
- 1 Tbsp Taco Seasoning
- 1 Medium Lime sliced into 4 wedges
- 2 oz Low-fat shredded cheese
- 2 Tsp Olive Oil extra virgin
Start the Peppers
- Stem Poblano peppers. Cut them in halve lengthwise, remove stems and remove seeds. Most peppers are mild but some can be hot. Use caution.3 Poblano Peppers, 2 Tsp Olive Oil
- Place peppers on a baking sheet lined with tin foil. Add 1 tsp olive oil to the peppers and massage it in to make sure they are fully coated. bake peppers open side up for about 10-12 minutes
- Chop veggies and cilantro. separate 2 Tbsp onion and add to bowl with tomato and cilantro.1 Red Onion, 1 Medium Roma Tomato, 1/4 oz Cilantro, 1 Medium Lime
- Add 2 Tsp. lime juice and a pinch of salt to the bowl and mix gently until combined.
Make The Filling
- Place a medium non-stick pan over medium-high heat and add 1 tsp olive oil.10 oz Skinless Boneless Chicken Breast, 2 Tsp Olive Oil
- Add Chicken to hot pan and stir often until starting to brown, 2-3 minutes
- Set aside 2 tbsp. onion. Add remaining onion to pan with chicken and cook until softened1 Red Onion
- Stir in 1/4 cup water and add taco seasoning. Add 1/4 tsp salt (optional) and cook until water is almost evaporated. Continue cooking until chicken reaches 165 degrees. Remove from heat.1 Tbsp Taco Seasoning
Stuff the Peppers
- When ready, remove peppers from oven. Add equal amounts of chicken filling to each pepper
- Top with cheese2 oz Low-fat shredded cheese
- Return to oven and bake an additional 10 minutes or until cheese is melted
- Remove from oven and add pico de gallo mix to the top of each pepper.