Dinner, Gluten Free, Healthy, Meat/Poultry

Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

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!

Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

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.

Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

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!

Pumpkin Seed Crema

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.
Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

More Recipes to Try:

Made this recipe?Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!

Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

These Chicken Stuffed Poblano Peppers are loaded with smoky chipotle ground chicken and black beans and topped with a creamy pumpkin seed crema. Easy, healthy and so delicious!

Ingredients

For the pumpkin seed crema

  • 1/2 cup raw hulled pumpkin seeds
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup plain full-fat yogurt of choice
  • 1/2 cup water
  • Juice from 1 lime
  • 1/2 tsp sugar
  • 1/2 tsp salt

For the stuffed poblano peppers

  • 4 poblano peppers, halved lengthwise
  • 3 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 1 lb ground chicken (dark meat preferred)
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 chipotle peppers in adobo sauce
  • 2 tbsp adobo sauce
  • 1 14 oz can black beans, drained and rinsed
  • 2 tbsp cilantro, chopped
  • 1 tbsp orange zest
  • 2 tbsp freshly squeezed orange juice
  • Salt to taste

Instructions

For the pumpkin seed crema:

    1. Place the pumpkin seeds in a heat safe bowl and cover completely with boiling water. Allow to soak for at least 30 minutes.
    2. Once softened, drain and place in the container of a high speed blender along with the remaining ingredients. Blend until smooth, adding more water to thin if needed. 

    For the stuffed poblanos

    1. Preheat the oven to 425ºF. Place the poblanos hollow side down on a sheet pan and drizzle with 1 tbsp olive oil. Season with salt and bake for 15-17 minutes or until just softened and beginning to blister. 
    2. Meanwhile, make the filling. Heat the remaining 2 tbsp of oil in a large skillet. When shimmering, add the onion and sauté for 5-7 minutes, until translucent.
    3. Add the ground chicken and use the back of the spoon to break into small pieces. Cook, stirring frequently, until no longer pink. About 4-5 minutes.
    4. Add the garlic, spices, chipotles, adobo sauce and black beans. Cook for another few minutes, until heated through. Turn off the heat and stir in the cilantro, orange zest and juice. Season with salt to taste.
    5. Once cool enough to handle, cut out the seeds from the poblanos and fill with the chicken mixture. Place back on the sheet pan and return to the oven for another 5-10 minutes or until heated through. Serve warm with pumpkin seed crema and toasted pepitas.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 652mgCarbohydrates: 27gFiber: 9gSugar: 4gProtein: 26g

All nutritional info is an estimation

Leave a Reply