Southwest Stuffed Poblano Peppers

Filled with veggies, lean protein, and cheese, these air fryer southwest poblano peppers are a great healthy meal to begin the new year with. They can also be made in 45 minutes or less!

I’m going to keep this short and sweet, you will want these Southwest Stuffed Poblano Peppers on rotation for dinner night. They are easy to make and packed with protein. The ingredients can be substituted, and yes, more cheese can be added for those cheese lovers!

Eating one of these Southwest Stuffed Poblano Peppers is like eating a taco but protein style. Rice can be added in if preferred, but they taste amazing as they are. Even a dollop of sour cream or avocado will take the next bite to another level, they are so good.

Poblano peppers have more of a mild flavor, but depending on your spice level, the seeds can be kept in. If you prefer the recipe to not be as spicy, simply remove the seeds after the broiling process!

If you make these Southwest Stuffed Poblano Peppers, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on social media.

Southwest Stuffed Poblano Pepper

thedishnextdoor

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Total Time 30 minutes mins

Course entrees, quick meals

Servings 4

Ingredients

  

• 4 poblano peppers
• 1 yellow onion, diced
• 3-4 cloves garlic, minced
• 1 jalapeno, core removed and diced (they seeds can be kept if you prefer some heat)
• 1 lb. ground chicken (ground turkey or beef can also be used)
• 1/4 cup sweet corn
• 1/4 cup canned black beans, drained
• 1/2 lime, juiced
• 1 tsp. taco seasoning
• 1 15 oz. can petite diced tomatoes, drained
• 1 tsp. cornstarch
• 4 oz. Monterey cheese, shredded
• Toppings: sour cream, diced avocado, cilantro, green onion, salsa

Instructions

 

• Place the whole poblano peppers on a baking sheet lined with foil. Broil for 5 minutes on one side, then flip over and broil another 5 minutes. Allow to cool for a few minutes. Then split each on in half and remove the core. The seeds can be kept or removed, depending on your spice preference. Set aside.
• Preheat air fryer to 425℉
• In a medium nonstick skillet of medium heat, add in 1 tablespoon olive oil. Add in the onion, garlic, and jalapeno. Cook for about 5 minutes, or until the onion is translucent.
• Add in the ground chicken and cook until no longer pink, about 5-7 minutes. Crumble the meat as much as possible. Season with salt and pepper.
• Add in the lime juice, cornstarch, taco seasoning, and diced tomatoes.
• Bring to a boil, then reduce the heat to a simmer. Continue to cook for 10 minutes.
• Stir in the beans and corn. Cook for another 5 minutes. Then remove from the heat.
• On a baking sheet, carefully stuff the peppers with the meat mixture, then top with the shredded cheese.
• Air fry for 18-20 minutes, flipping the pan around halfway, or until the cheese is golden brown.
• Let cool for 10 minutes before serving with toppings and sides of your choice.

Notes

To Store: Seal any leftovers in an airtight container and place in the refrigerator for up to 5 days. 

Keyword healthy, quick meal