• Invitation Oxford

Chicken Stuffed Poblano Peppers

These stuffed poblano peppers look like a gourmet Mexican dish, but they’re simple enough for a weeknight meal and mild enough that even the kids will love them.

Recipe and photograph by Kimme Hargrove

2 boneless, skinless chicken breasts

1 Tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon chili powder

Salt and pepper, to taste

1 can shoepeg corn kernels, drained (or 1 cup fresh or frozen corn kernels)

2 cups mozzarella cheese, shredded

½ cup tomatillo (or green) salsa

4 large poblano peppers

½ cup sour cream

Juice and zest of half a lime

Fresh cilantro


Heat oven to 400°F.


In a skillet, heat olive oil over medium heat. Season chicken on both sides with cumin, chili powder, salt and pepper. Cook chicken in skillet until cooked through, about 4-5 minutes per side. Set aside to cool for 10 minutes. Shred chicken.


Stir corn, mozzarella cheese and tomatillo salsa together. Add shredded chicken.

Cut each poblano pepper to create a “boat” — down the center from top to bottom, then across the top to form a “T” — this will help you easily remove the seeds at the top of the pepper. Remove any excess ribs or seeds; a few seeds may remain.

Gently stuff each pepper with the chicken and corn mixture. Place stuffed peppers on a baking sheet, and cook for 30 minutes until slightly browned — the peppers should just be beginning to wrinkle/blister.

Lime-sour cream topping:

Stir sour cream, lime juice and zest in a small bowl.

Drizzle over peppers just before serving. Garnish with fresh cilantro and a dash of paprika.

Oxford, Mississippi | United States

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