Chicken Picadillo-Stuffed Poblanos

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The poblano is the gentle elephantine of chile peppers: larger than astir (four to 5 inches long, its wide apical tapering to a blunt end) but with a comparatively mild, adjacent sweet, disposition. Its heavy tegument makes the poblano a earthy for stuffing (think chiles rellenos).

Here, roasted poblanos signifier a basal that is topped with a substance of crushed chicken, yellowish doorbell pepper, diced tomatoes, greenish olives, raisins and aromatic spices -- each vying for attention. This family-friendly repast tin beryllium prepared astir wholly successful advance. Cool the assembled dish, past screen and refrigerate; erstwhile acceptable to eat, cook astatine 350 degrees for 20 to 25 minutes.

Adapted from "The One-Dish Chicken Cookbook," by Mary Ellen Evans (Broadway Books, 2006).

Ingredients

measuring cup

Servings: 4-6

4 ample poblano chile peppers, halved lengthwise, stemmed and seeded
2 tablespoons extra-virgin olive oil
3/4 cupful chopped onion
1 cupful to 1 1/4 cups (1 pepper) chopped yellowish doorbell pepper
2 ample cloves garlic, chopped
1 lb crushed chicken
1 tin (14 ounces) diced tomatoes with juice
1/2 cupful sliced greenish olives with pimentos
1/3 cupful raisins
3/4 spoon crushed cumin
1/4 spoon crushed cinnamon
1 cupful shredded Monterey Jack cheese

Nutritional Facts

Per serving (based connected 6)

Calories
338
Fat
22 g
Saturated Fat
4 g
Carbohydrates
16 g
Sodium
318 mg
Cholesterol
17 mg
Protein
20 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The One-Dish Chicken Cookbook," by Mary Ellen Evans (Broadway Books, 2006).

Tested by Marcia Kramer.

Published March 11, 2026