These Chipotle Chicken Stuffed Poblano Peppers are loaded with a smoky black bean and ground chicken filling, and topped off with a creamy pumpkin seed crema. Easy, healthy and so delicious!
How to Make Chicken Stuffed Poblano Peppers
These chicken stuffed poblano peppers may have a longer ingredient list, but they’re actually super easy to make! The peppers soften in the oven for about 15 minutes, giving just the right amount of time to make the ground chicken and black bean filling over the stove.
The easiest way to prepare poblanos is to slice them down the middle lengthwise and place them on a sheet pan with the rounded side facing up. Don’t try to remove the seeds now, it’ll be much easier once they’re cooked. Brush the peppers with a bit of oil, season with salt and slide in the oven to bake until just softened and slightly blistered.
Meanwhile, make the filling by sautéing an onion and browning the ground chicken in a large skillet or Dutch oven. Add in all the spices and garlic plus the chipotle peppers in adobo. These smoked peppers come packed in a can with a sweet and tangy tomato based sauce. Both the peppers and the sauce go get added to the chicken.
Next, add a can of drained black beans and cook for another few minutes until everything has heated through and the flavors have melded. Turn off the heat and stir in some freshly squeezed orange juice, orange zest and chopped cilantro. This final pop of acid is going to bring out all the amazing flavor in these chicken stuffed poblano peppers. Don’t forget to season generously with salt before stuffing the poblanos.
By now, the poblanos should be ready and cool enough to handle. Use a paring knife to remove the seeds and spoon in the chipotle chicken and black bean filling. Return the stuffed poblano peppers to the sheet pan and bake for another few minutes, until heated through. While the peppers are baking, make the pumpkin seed crema…
How to Make Pumpkin Seed Crema
This pumpkin seed crema is bright and citrusy, but also quite rich from the blended pumpkin seeds. Perfect for topping off these chipotle chicken stuffed poblano peppers.
In order for the pumpkin seeds to blend up nice and creamy, they must soak in boiling water for at least 30 minutes. I recommend doing this before you get started on the peppers so everything is ready at the same time. You can also make the crema up to a day in advance.
Once the pumpkin seeds have softened, simply drain and add them to a high speed blender along with some lime juice, full fat yogurt (I used coconut yogurt, cilantro, salt, sugar and water to thin. Blend until smooth and creamy, adding in more water so the consistency is smooth and pourable.
Top the warm chicken stuffed poblano pepper with a generous drizzle of crema and a sprinkle of toasted pumpkin seeds. Enjoy!
Tips and Substitutions for Chicken Stuffed Poblano Peppers
- In order to make the pumpkin seed crema, you absolutely need a high speed blender. If your blender is not powerful enough, the crema will be grainy.
- Ground turkey can be used in place of ground chicken.
- To make these stuffed poblano peppers vegan, replace the ground chicken with another can of black beans. Use a non-dairy yogurt (unsweetened) for the pumpkin seed crema.
- If you’re looking for something extra to add, try mixing in some cooked brown or white rice with the filling or topping the peppers with shredded cheese or ripe avocado.
More Recipes to Try:
- Simple sweet potato quesadillas
- Three bean turkey chili with honey jalapeño grits
- Chimichurri black bean breakfast tacos
- Cilantro lime rice and black bean stuffed peppers