Mexican Stuffed Poblano Peppers

Mexican Stuffed Poblano Peppers

Mexican stuffed poblano peppers are so delicious. This is a clean eating recipe that won't take you a long time to make and your family will love.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 614 kcal
Author Cynthia


  • 4 poblano peppers
  • 4 boneless skinless chicken thighs
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 clove garlic chopped
  • 1/4 cup orange juice
  • 2 TBL lime juice
  • 1 can organic black beans
  • 1 cup organic frozen corn
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded Queso Blanco cheese


  1. In a large zipper top bag, place the chicken thighs, chili, cumin, garlic, orange juice and lime juice. Marinate for 1 hour or longer.
  2. Char the poblano peppers, so that the skin blackens. Place the peppers in a bowl, cover with plastic and let them sweat. Peel the skin off the peppers, slice the top of (you don't have to do this partake the seeds out and set aside.
  3. Grill the chicken until it is no longer pink. Chop the chicken into 1 inch pieces.
  4. In a large skillet, add the black beans and corn and heat. Take off the heat and then add the chicken.
  5. Stuff the peppers with the chicken mixture. Set them on a cookie sheet. Top with both cheeses and broil until cheese is bubbly and brown.