Description
Roasted poblano peppers stuffed with seasoned shredded chicken, garbanzo beans, corn, and red peppers, then topped with melted mozzarella. Perfect for a protein-packed, gluten-free meal prep solution.
Ingredients
1 lb cooked shredded chicken (skinless, boneless)
4 poblano peppers, halved and seeded
1/4 cup garbanzo beans, rinsed and drained
1/4 cup fire-roasted corn
1/4 cup roasted red bell peppers, chopped
1/4 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon dried cilantro
1 teaspoon garlic powder
1 teaspoon ancho chili powder
1 teaspoon sea salt
1 teaspoon black pepper
Optional: Fresh lime juice and extra cilantro for topping
Instructions
1. Preheat your oven to 425°F.
2. Cut the poblano peppers in half lengthwise and remove the seeds. Rinse and pat them dry.
3. Place the poblano halves on a baking sheet, drizzle with olive oil, and roast in the oven for 15 minutes until they are tender.
4. While the peppers are roasting, combine shredded chicken, garbanzo beans, corn, roasted red peppers, dried cilantro, garlic powder, ancho chili powder, sea salt, and black pepper in a bowl. Mix until evenly combined.
5. Remove the poblanos from the oven and let them cool slightly for about 5 minutes.
6. Fill each poblano half with the chicken mixture and top with mozzarella cheese.
7. Return to the oven and bake for another 8 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and a squeeze of lime juice before serving, if desired.
Notes
You can swap in ground turkey or black beans for a different protein source. Store leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: One-Pot & Easy Meals
- Method: Baking
- Cuisine: Southwestern