Easy Stuffed Poblano Peppers Plate
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5 from 1 vote

Stuffed Poblano Peppers with Salsa Roja

These Stuffed Poblano Peppers with Salsa Roja, Mexican-style rice and refried beans are ready in just 45 minutes - the perfect after work dinner!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2 servings

Ingredients

  • 1 poblano pepper
  • 1 inch chicken breast diced into small pieces (about 1/2each)
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp chopped red onions
  • 2 tbsp chopped red peppers
  • 1/4 cup grated cheddar cheese

Salsa Roja

  • 2 tomatoes chopped
  • 1 tsp chili powder
  • 1 clove garlic minced
  • 1 tsp lemon juice
  • 1/2 tsp salt

Refried black beans

  • 1 can black beans drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/4 cup sour cream
  • 1/2 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup grated cheddar cheese

Mexican-style rice

  • 1 cup brown rice cooked
  • 1 tbsp olive oil
  • 2 tbsp salsa
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 425 F. In a small bowl, combine diced chicken breast with olive oil, chili powder, cumin, salt and pepper. Cook for 12-15 minutes.
  • Meanwhile, make rice and beans by combining all ingredients together in separate saucepans on the stovetop, cooking each over medium-high heat. These can be made up to 3 days in advance of the meal and reheated on the stove or in the oven while the peppers are cooking.
  • Make the salsa roja by combining all ingredients in a saucepan on medium-high heat. Set aside and let cool.
  • Wash peppers and slice in half. Coat in a bit of oil and roast in an oven-safe dish covered by foil for about 5 min. Remove from oven and added cooked chicken breast, red onions and peppers.
  • Meanwhile, blend salsa roja together in a food processor or Magic Bullet until pureed. Top peppers with this sauce and cover with cheese.
  • Bake in the oven uncovered for another 10-12 minutes.
  • Serve pepper halves alongside rice and beans with sour cream, cilantro and hot sauce as additional toppings. Enjoy!