Buffalo Chicken Stuffed Poblano Peppers

  Dinner

Since I do not like green bell peppers, I decided to create a filling that would go well with my favorite pepper, a poblano. After a few taste tests with my family, this stuffed poblano peppers recipe is now one of our favorites. I have also added black beans, used Cubanelle peppers and served with cilantro lime rice.

Buffalo Chicken Stuffed Poblano Peppers

Average Rating: 5

TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.

Ingredients

  • 4 poblano peppers
  • 2 tablespoons butter
  • 4 green onions, thinly sliced, divided
  • 3 cups shredded cooked chicken breast
  • 1 cup frozen corn (about 5 ounces), thawed
  • 4 ounces cream cheese, cubed
  • 3/4 cup shredded Mexican cheese blend, divided
  • 1/2 cup Buffalo wing sauce
  • 1/4 cup crumbled blue cheese
  • 1 teaspoon granulated garlic

Instructions

  • 1. Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 15x10-in. baking pan. In a large skillet, heat butter over medium-high heat. Add 3 green onions; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted.
  • 2. Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and green onion; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts

1 stuffed pepper half: 246 calories, 14g fat (8g saturated fat), 75mg cholesterol, 668mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 21g protein.

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