Chicken Taco Stuffed Peppers Recipe Is Tex-Mex Perfection (30 Minutes, 8 Ingredients) by Donna John

Stuffed peppers were always in the dinner rotation when I was growing up. My mom stuffed green bell peppers with a ground beef, onion and other seasonings, and topped it with cream of mushroom soup. Delicious! I'm a bit more adventurous in the kitchen and am always trying new, interesting and different stuffed pepper recipes. My latest, this chicken taco stuffed poblano pepper recipe, was a huge success. Easy prep, simple ingredients, minimal hands-on cooking and they are packed (stuffed?) with flavor!

Here's your shopping list for these Mexican-inspired chicken stuffed poblano peppers: large poblano peppers (check out the health benefits of peppers), olive oil, garlic, cooked chicken, a can of diced tomatoes, taco seasoning, cream cheese, cheddar cheese and cilantro, if you're a fan of the herb. The filling is quickly cooked together on the stovetop, stuffed into the pepper halves, topped with cheese and baked until the peppers are tender and the cheese has melted.

I didn't have leftover chicken, so I cooked two chicken breasts in a skillet, cooled and shredded. I used the drippings from the chicken to cook the garlic and omitted the olive oil.

Serve these Mexican stuffed peppers for dinner with your favorite side dishes. I served mine with cilantro-lime rice, sliced avocado and some sautéed broccoli.

Cuisine: Mexican 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 large poblano peppers
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 2 cups cooked, shredded chicken 
• 14.5 ounces (1 can) fire-roasted diced tomatoes (do not drain)
• 1 ounce (1 packet) taco seasoning
• 4 ounces cream cheese
• 1 cup shredded cheddar cheese or a Mexican blend 
• fresh chopped cilantro (optional)

Here's how to make it: 

1. Cut the poblanos in half lengthwise and remove the seeds. Put them into a lightly oiled baking dish. Season with salt and pepper, if desired. (Poblanos are hard to predict when it comes to heat. Some poblanos have no heat at all, and some can be a little spicy. If you're someone who cannot tolerate heat at all, use red bell peppers instead.)
   
2. Heat the olive oil in a skillet. Add the garlic and cook, stirring, for 30 seconds. Add the cooked chicken, tomatoes with liquid and taco seasoning. (I used fire-roasted tomatoes, but you could use a can of regular diced tomatoes. Do not drain out the liquid before adding it to the skillet.)
   
3. Bring to a simmer, reduce the heat and cook, stirring occasionally, for about 5 minutes or until most of the liquid has absorbed into the chicken.
   
4. Reduce the heat to low and add the cream cheese.
   
5. Stir until the cheese is thoroughly melted and combined. (Freshly grated cheese always melts better than the bagged shredded cheese, so I recommend shredding your own.)
   
6. If using cilantro, stir it into the filling. (I always put cilantro as optional. It's never optional for me (I love it), but it's an herb you either love or hate. If you're the latter, don't add it.)
   
7. Dived the filling between the peppers.
   
8. Top with the shredded cheese.
   
9. Cover and bake in a preheated 350-degree F oven for about 20 to 30 minutes, or until peppers are tender to your liking. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   
   

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