Chicken&Rice Stuffed Poblano Peppers

Is anyone tired of Stuffed Bell peppers yet? No, just me? All well ill tell you anyway. Green bell peppers have this kind of….Blah to me and whenever I use the I mix them with Red bell peppers because I just think the flavor comes out better. But Poblano peppers have a whole different vibe, and who doesn’t like saying ” POBLANO”. Again just me?

So this recipe is not too complicated. Lots of flavor and its gonna fill you up.

Chicken And Rice Stuffed Poblano Peppers

1 hour
6 or more
6 Or more Large Poblano Peppers,
Chicken Breast 2 lbs,
Melting Queso Blanco Cheese & Heavy Cream,
1 tbsp. Tumeric
2 tbsp. Garlic Powder
2 tbsp. Onion Powder
3 Packets Sazon
1 tbps Coarse Black Pepper
3 tbsp. butter
Chica licka Bam Bam seasoning

1 Jar of goya Sofrito

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STEP 1- Rinse your Poblano’s and rub them with a little oil and sprinkle some Coarse Sea Salt and pop them in the Oven on 375.

STEP 2- Cut those Chicken breast up in bite size pieces and cover them in the ‘Chicka Licka Bam Bam’ Seasoning. if you don’t have that seasoning put whatever the ancestors speak to ya on there right. So in a pot I put some Avocado oil in and put the chicken in then a few slices of butter after ward and keep it moving until you don’t see anymore pink meat….uhhh no pun intended.

STEP 3- Take out the Chicken put in a separate bowl including the juices it created. your gonna put it all back in in a few minutes.

STEP 4- Your Rice! 3 Cups of water, jar of Sofrito, Garlic Powder, Onion Powder, Tumeric, Goya packets. stir and bring to a boil then add your rice.

STEP 5- when your rice is almost done pour all the contents from your chicken bowl back in and stir it in.

STEP 6- by this time your Peppers should be nicely Roasted. take em out let em cool for a sec.

STEP 7- Your rice should be done and you can start your cheese sauce while you give the peppers time to cool down so you can fill them. I simply heat a whole Carton of Heavy Cream and then add my queso brick that I cut into small cubes and let it melt all together. remember to stir so nothing sticks at the bottom of the pan.

STEP 8- Now you can slit the peppers open carefully, scoop the seeds out and take the stem off if you want. Spoon you chicken and rice into the pepper. no need to put it back in the oven. Just plate it drizzle your cheese sauce over it and enjoy

I love to put a Whole one in a large tortilla and more cheese sauce..mmmm

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Published by FoodDealer

Its Jas!! 28yr old mother of 2. Im a Foodie, a Cook, and now a BLOGGER lol. Come cook with me!!

2 thoughts on “Chicken&Rice Stuffed Poblano Peppers

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