Description
Easy Stuffed Poblano Peppers! These poblano peppers are filled with delicious Southwestern flavors like corn, black beans, chicken and ground cumin, and finished with a creamy dairy-free sauce.
Ingredients
Units
Scale
- 6 Poblano Peppers
- FILLING:
- 1/2 breast Original Rotisserie Chicken (Family size), skin removed and diced
- 1 cup Fresh or Frozen Sweet Corn
- 1 15 oz can Black Beans, drained and rinsed
- 1/3 small Yellow Onion, diced
- Brown Rice, White Jasmine Rice or Cauliflower Rice, cooked (reserving 1 cup)
- SPICY CHEESE SAUCE MIXTURE:
- 1 cup The Original Oatly Oat Milk, or milk of choice
- 1/2–1 tsp Chili Powder
- 1 tsp Ground Cumin
- Garlic Powder, a sprinkle
- Himalayan Pink Salt, to taste
- Freshly Ground Black Pepper, to taste
- 4 oz Miyoko’s Cultured Vegan Farmhouse Cheddar Cheese Shreds
- 4 oz Miyoko’s Cultured Vegan Pepper Jack Shreds
- Heavy Duty Foil
- Add-Ons: Shredded lettuce, avocado slices, sliced onion, diced tomato, salsa, Kite Hill Sour Cream and cilantro
- Side Dish: Side salad, chips and salsa or additional rice
Instructions
- Make the rice: Cook the rice according to package directions; set aside.
- Prep the peppers: Preheat the oven to high broil. During this time, prep the poblano peppers. Cut the stems off, and then cut a slit from the top down to the bottom of each pepper (be mindful not to cut all the way through to the other side). Remove the seeds and the ribs.
- Broil: Place the peppers on a cookie sheet lined with foil, skin side up. Broil on high for 5-7 minutes per side. Remove from the oven and set the temperature to 425°F.
- Filling: To a large bowl, add all of the filling ingredients and stir to combine.
- Make the cheese sauce: In a small saucepan, over medium heat, add the milk and seasonings and stir until well combined. Slowly add in the cheese; stirring constantly, until the cheese melts. Once the sauce bubbles, reduce the heat to low and continue to cook and stir for another minute. Remove from the heat and stir it into the bowl with the filling.
- Bake: Divide the mixture equally among the peppers. Bake for 15-20 minutes.
- Garnish: Remove from the oven and top each poblano with additional toppings.
- How to serve: Serve with a side salad, more rice or chips and salsa, and eat immediately.
- Category: Main Course
- Cuisine: Mexican, Southwestern
Keywords: Beans and Legumes, Chicken Recipes, Chile Peppers, Cinco de Mayo, Corn Recipes, Dairy-Free Recipes, Gluten-Free Recipes, Main Dish, Mexican, Poblanos, Poultry, Rice Recipes, Southwestern
