There are many variations of stuffed peppers across Mexico and in Latino restaurants. For us at House of Q, we like to keep things as simple as we can meanwhile keeping the flavour front and centre. Adding grilled or smoked chicken to this dish is simple and tasty! A great BBQ dish indeed!
All The Steps To Stuff Peppers
Although THIS recipe uses chicken as the stuffed ingredient, it is a recipe that is easy to adapt with other foods. Some of the variations we have made at home include rice and vegetables, rice and grilled paneer or grilled halloumi for vegetarian versions and even cornbread stuffed peppers. Follow all the same steps and stuff as you wish with what have you from the kitchen or garden!
A Quick Comment About Peppers
It is easy to find in grocery stores bell peppers that are green, orange, red or yellow. These are all very mild peppers with green even being tart at times since they are the youngest in age. Jalapeno peppers are also common in stores however poblano peppers might be a little harder to source. Meanwhile, stuffed poblano’s are more of the traditional type of stuffed pepper in Mexico. They are also MILD but have more character than a bell pepper but are 9 times out of 10 milder than a jalapeno. If you can find poblano’s use them! If not, bell peppers work just as well for this dish.
Ingredients – Stuffed Peppers
3-4 Poblano peppers (or bell peppers if you want a milder taste)
1-2 lbs cooked chicken, cubed or shredded (grilled or smoked works great for this dish)
1-2 TB House of Q House Rub
1/3-1/2 Cup Shredded cheese such as Monterrey Jack, Cheddar, Mozzarella or a mix
3-4 TB House of Q Five Star BBQ Sauce (alternate is House of Q Sugar and Spice BBQ Sauce for a spicier stuffed pepper!)
1/4 Cup Frozen corn (or fresh of course!)
2-3 TB Cilantro (optional)
1-2 TB Green onions, thinly sliced (optional)
Cream Garnish (We often call this recipe “Magic Mayo” because it is so delicious!)
Use either sour cream to drizzle on top of the chile or what we like to use which is called Magic Mayo:
Prepare your grill for medium direct heat and cook the washed peppers until charred or bubbling on all sides. Place in a bowl and cover with a lid, foil or plastic wrap. Let the peppers soften and then peel the out skin off leaving the flesh of the pepper.
Delicately cut the pepper open with one small slit and carefully remove the seeds leaving the pepper intact. Set aside. It is okay to rinse with running water to remove any seeds that are being difficult after trying to remove them.
In a bowl mix the chopped chicken, House Rub, corn, cilantro and cheese together until well mixed. Scoop the mixture into each pepper gently pressing the mixture into the pepper so it holds together. Finish stuffing all the peppers.
Return to your grill and roast the the stuffed peppers on a low to medium direct heat. Heat through and once the cheese has melted and the peppers have some charred colour, they are ready to eat.
Place on a plate a drizzle with sour cream or the Magic Mayo. Yum!
What to Serve With a Stuffed Pepper?
There seems to be room for something else on the plate?! And we agree!
In a restaurant you may get a couple of traditional side dishes with a stuffed pepper. On could be refried beans or a Mexican rice. However a Grilled Corn, Black Bean and Peach Salad works really well with this as well.