Street Corn, Chicken, and Rice Stuffed Poblanos

Street Corn, Chicken, and Rice Stuffed Poblanos- Rotisserie chicken, microwave rice, and a homemade street corn mix are stuffed into peppers for a healthy and delicious meal.

January 8, 2025 by Nicole Collins

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Today, we’re making Street Corn, Chicken, and Rice Stuffed Poblanos!

HAPPY NEW YEAR!

We’re about a week into the new year. Life has officially returned to normal after what seems like an extra long holiday season. And as I’m writing this, we’re currently experiencing our first snow day of 2025. Kinda makes it feel like we’re still in holiday mode, if I’m honest.

But, we’re not. It’s time to snap back into reality. And for most people at the start of any new year, that means they’re looking for healthy recipes. Lucky for you, I gotcha covered with a healthy, easy, and delicious recipe to kick off 2025. Gotta love the trifecta!

This recipe boils down to 3 parts: the street corn mix, the chicken, and the rice. And, we’re going to use grocery store shortcuts for two of those three components!

Before we get into the filling, let’s talk peppers. We’re using poblano peppers for this recipe. They’re not as sweet as bell peppers, but they’re not as spicy as jalapenos. They fall right in the middle, definitely leaning towards the milder side on the heat scale.  You’ll notice the pepper has kind of a flat shape, so we’ll cut it in half lengthwise so we have 2 flat, wide little boats perfect for stuffing. We’ll remove the ribs and seeds, then we’re going to pre-roast them by arranging them cut side down on a baking sheet. Spritz them with a little olive oil, and to the oven they go for 10 mins.

While the peppers are in the oven, we’ll work on the stuffing. We’re going to use brown rice as our carb, and you can absolutely cook it from scratch at home. That’s going to add about 50 mins to this recipe though. So instead, I like to use prepackaged microwave brown rice. It’s cheap, it’s the perfect amount that we need for this recipe, and it’s ready to go in 90 seconds. Can’t beat that. Either way, use the option that works the best for you.

For the chicken component, we’re going to use a little rotisserie chicken to help make our lives easier. But, we’re going to want to spice up the chicken a little bit by adding some chili powder, garlic powder, and cumin to it. We’ll heat the chicken, spices, and little bit of water in a skillet for just a few minutes. And, that’s how we can very easily infuse some flavor into store bought chicken with basically zero effort. Then we’ll mix our rice into the chicken, and we’re 2/3 of the way there.

The final component to the filling is the street corn mixture. We’re going to use my standard street corn dip mix that we’ve made here a few times before with just a few small tweaks. We’ll start by mixing a little mayo, sour cream, chili powder, and lime juice together. Then, we’ll mix in some corn, minced cilantro, and crumbled feta cheese. Now as far as the corn goes, I’m always going to prefer fresh corn off the cob. I know it doesn’t taste quite the same this time of year, but it’s still my preference over frozen. With that said, frozen thawed corn can absolutely be used for this recipe too. We don’t need to cook it. Just thaw it, drain it, and add it to the recipe. I know you like it when I give you options.

Now that we have all of our components, it’s time to mix them all together. Add the chicken and rice to the street corn mix, give it a good toss until it’s all combined, and it’s time to stuff it into our peppers.

After the first initial roast, flip the peppers over, fill them with our chicken and rice mixture as best you can, then we’ll finish them off with a little sprinkle of shredded pepperjack cheese. Then, back to the oven the peppers will go for another 10 minutes. And, it’s time to dig in!

These peppers are everything you could want out of a healthy meal. There’s veggies, carbs, protein, and healthy fats. They’re comforting and hearty and don’t at all feel like we’re missing out on anything. And because we took a little extra help from the grocery store, they are SO FREAKNG EASY. I think more people would stick with their healthy eating goals if all the recipes looked like this.

Just saying…

OK, everyone! January is a weird month for foodies because we’re battling the healthy eating crazes with the game day foods. So, our next recipe bridges the gap so we can celebrate a little of both.

I hope you guys enjoy! And, let’s eat!

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Street Corn, Chicken, and Rice Stuffed Poblanos

Serves: 4-6          Print

Ingredients:

• 6 poblano peppers, cut in half lengthwise, ribs and seeds removed

• 1 ½ cups rotisserie chicken, shredded

• ½ tsp + ½ tsp chili powder, divided

• ½ tsp + ½ tsp garlic powder, divided

• ½ tsp cumin

• 1/8 tsp salt

• 1/8 tsp pepper

• 2 tbsp water

• 1 pack (8.8 oz) microwave brown rice (or 2 cups prepared brown rice)

• 2 tbsp mayonnaise

• 2 tbsp sour cream

• 1 tbsp lime juice

• 2 cups corn, thawed if frozen

• 1 tbsp cilantro, minced

• 1/3 cup crumbled feta cheese

• 2 cups shredded pepperjack cheese

• Olive oil cooking spray

Directions:

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil, and spray with cooking spray. Arrange peppers in a single layer, cut side down. Lightly spray the peppers with cooking spray, and roast for 10 mins.

2. Meanwhile, season the chicken: Add chicken, ½ tsp garlic powder, ½ tsp chili powder, cumin, salt, pepper, and water to a large skillet over medium high heat. Toss to coat the chicken in the spices, and cook for 2-3 mins to help the chicken absorb the spices. Add the rice, mix well to completely combine with the chicken, and remove from heat.

3. To a mixing bowl, add mayonnaise, sour cream, ½ tsp garlic powder, ½ tsp chili powder, and lime juice. Mix well until fully combined. Add corn, cilantro, and feta to the bowl. Mix gently until fully combined. Add the chicken and rice mixture, and mix until completely combined.

4. After the peppers have roasted for 10 mins, flip the peppers over, and evenly fill the cavity of each pepper with the chicken mixture. Top with pepperjack cheese evenly spread over the filling. Place back into the oven for 10 mins until the cheese has melted. Enjoy!
   

Recipe notes:

*I like to use corn on the cob for this recipe, even if it’s not in season. Start by roasting the corn still in the husk on a baking sheet at 350 degrees for 30 minutes. When cool enough to handle, remove the husk, and cut the corn kernels off of the cob. It’ll take about 4 cobs of corn to get what’s needed for this recipe. Thawed frozen corn works fine in this recipe too, but I prefer the texture of fresh.

*Try to pick out peppers with a flatter shape so they sit level when you cut and fill them.