Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

5 from 1 vote

Chipotle Chicken Stuffed Poblano Peppers with Pumpkin Seed Crema

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!

Prep Time20

Cook Time35

Total Time55

Course: Dinner

Cuisine: American, Mexican

Keyword: black bean stuffed poblano peppers, Chipotle chicken stuffed poblano peppers

Servings: -6 servings

Calories: 359kcal

Author: Elaine S.

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:

Place the pumpkin seeds in a heat safe bowl and cover completely with boiling water. Allow to soak for at least 30 minutes.
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
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.
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.
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.
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.
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.

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