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Poblanos Stuffed with Cheddar and Chicken

These are not the stuffed peppers of your childhood-they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.
4 Servings -
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Servings:4  | Calories:436 | Total Fat:22g  | Chol:97mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 11g
55 %
Total Carb 28g
9 %
Fiber 2g
8 %
Sugars 5g
Cholesterol 97mg
32 %
Sodium 883mg
37 %
Protein 31g
61 %
45% White Cheddar
19% White rice
18% Cooked chicken
16% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

Directions : View recipe directions on
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