EverRoast® Chicken Stuffed Poblano Peppers

EverRoast® Chicken Stuffed Poblano Peppers

  • Cooking Time 40min
  • Difficulty Level difficult


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. Place poblano peppers on a sheet pan and place under preheated broiler. Blacken all sides, then remove to a resealable plastic bag; let sit for 10 minutes.
  2. Remove one pepper from bag at a time and carefully remove blackened skin. Cut a slit lengthwise down each pepper and carefully remove seeds (don't worry about getting every last seed, just get the bulk of them.)
  3. Marinate chicken breasts in lime chipotle marinade for at least 10 minutes (longer if desired).
  4. Preheat olive oil in skillet over medium-high heat; add onion and saute one minute.
  5. Meanwhile, mix together black beans, corn and cilantro; season with salt and pepper.
  6. Add chicken to black bean mixture along with onions and drippings from skillet; mix thoroughly. Add drained salsa- mix well.
  7. Stuff each pepper with chicken mixture until completely full. Top each pepper with some shredded cheese, and bake for 7-10 minutes in preheated 350° F oven until heated through and cheese is melted.