Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2.5 oz. organic Monterey Jack cheese, cut in ¼" cubes
  • ½ Tbsp. organic extra virgin olive oil
  • 2 -8oz. breasts organic, pasture-raised chicken
  • 1 medium organic onion, finely chopped
  • ¼ c. spring water
  • 1 medium organic tomato, finely chopped
  • 8 medium organic poblano chile peppers
  • ½ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
  1. First, poach chicken. Place chicken breasts in a pot in a single layer. Add filtered or spring water to cover the chicken by 1 inch. Bring the water to a boil. Reduce heat to a low simmer and partly cover the pot. Cook for 10 minutes, turn off the heat, and allow chicken to finish cooking in the hot water for 10 more minutes or until juices run clear.
  2. Meanwhile, broil chiles on rack of a broiler pan about 2 inches from heat. Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over-roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam.
  3. Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.
  4. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.
  5. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
  6. Chop chicken into bite-sized pieces and stir in with salt and pepper. Cool completely, then stir in cheese.
  7. Preheat oven to 350°F.
  8. Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds. Stuff filling into chiles through slits, keeping chiles intact.
  9. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
  10. Bake chiles until cheese is melted, about 15 minutes.

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Nutrient Information Per Batch

1205.99 kcal Calories, 688.32 mg Calcium, 73.63 g Carbohydrate, 336.06 mg Cholesterol, 37.29 g Total Fat, 23.6 g Fiber, 8.9 mg Iron, 293 mg Magnesium 3734.03 mg Potassium, 137.95 g Protein,95.7 mcg Selenium, 1893.95 mg Sodium, 48.24 g Sugars, 8.67 mg Zinc, 16.22g Saturated fat, 0.12 trans Fat, 12.74 g Monounsaturated fats, 3.49 g Polyunsaturated fats, 31474.3 IU Vitamin A, 5.6 mg Vitamin B6, 0 mcg Vitamin B12, 1245.34 mg Vitamin C, 0 IU Vitamin D, 17.35 Vitamin E, 65.35 mcg Vitamin K, 508.85 mcg Folate,0.95 mg Vitamin B1(Thiamin),63.03 mg Vitamin B3(Niacin),1.57 mg Vitamin B2(Riboflavin), 3164.85 mcg Lycopene, 643.26 mcg Lutein and Zeaxanthin, 0.35 g ALA, 0 g EPA, 0.09 gDHA,1546.59 mg Phosphorous, 1.5 mg Manganese, 314.63 mcg Alpha carotene, 16070 mcg Beta carotene, 4665.28 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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