Preheat your oven to 400°F. This temperature is perfect for roasting the peppers while allowing the stuffing to cook through. The heat will also help to concentrate the flavors.
If you prefer your poblano peppers to be super soft, now's the time to slice them in half, remove the seeds, and massage a little olive oil into them. Roast them for about 10 to 15 minutes before adding the filling. I personally enjoy them more firm, so I skip this step.
In a medium mixing bowl, combine the shredded chicken, rice, black beans, corn, diced tomatoes, jalapeno (if using), cilantro, and the spices: garlic powder, chili powder, cumin, pepper, and crushed red pepper. Stir everything together until it's well mixed. I like to drain the tomatoes almost completely while leaving a little bit of liquid for consistency.
Next, cut each poblano pepper in half lengthwise and take out the seeds and membranes. This will create the perfect little vessels for your stuffing!
Line a baking sheet with parchment paper and arrange the halved peppers on top. Now, it's time to fill each pepper with the delicious chicken mixture. Spoon equal amounts into each half, packing the filling in well.
Bake the stuffed peppers in your preheated oven for 15 minutes. This will ensure the filling heats through and the flavors meld beautifully.
After 15 minutes, remove the baking sheet from the oven and sprinkle the shredded Monterey Jack cheese over the top of each pepper. Return them to the oven for another 5 minutes or until the cheese is melted and bubbly.
If you like a bit of crispiness, broiling the peppers for a couple of minutes after the cheese melts is a great option. Just watch them closely to avoid burning!
Once done, take them out of the oven and let them cool for a few minutes. This helps everything set and makes them easier to handle.
Finally, sprinkle some extra cilantro on top for a fresh touch and serve warm. Enjoy your delicious Easy Chicken Stuffed Poblano Peppers!
