These Chipotle Lime Chicken Stuffed Poblano Peppers are a Mexican fiesta in your mouth. The spicy ground chipotle, slightly sweet + tangy lime juice and smoky poblanos create a mouthwatering combo. Did I mention they are Paleo and Whole30-compliant?
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I can’t walk through the produce department without stopping to check out all the bright, colorful peppers even on the rare occasion they’re not on my shopping list. This time, I picked up five different kinds. Habaneros, Anaheim chilies, poblanos, jalapeños and a mix of bell peppers. Think I’m nuts? I made the most amazing sweet and spicy, Paleo- and Whole30-compliant Five Alarm Five Pepper Soup (recipe coming soon!).
I am pepper-obsessed. If you need proof, just check out my Beefy Stuffed Poblano Peppers, Roasted Habanero Salsa, Chicken Jalapeño Poppers, Jalapeño Lime Marinade or Beefy, Creamy Jalapeño Poppers.
These Chipotle Lime Chicken Stuffed Poblano Peppers taste like a Mexican fiesta in your mouth. The spicy ground chipotle, slightly sweet + tangy lime juice and smoky poblanos create a mouthwatering combo I could eat every single day. Did I mention they are Paleo and Whole30-compliant?
I whipped up a Coconut Avocado Drizzle to compliment these Chipotle Lime Chicken Stuffed Poblano Peppers, and the result was divine! The slight tropical notes of the cool, creamy sauce offset the south-of-the-border spiciness of the peppers perfectly! It also makes for a pretty presentation, and we all love gorgeous food, amiright?
You’ll want to roast the poblanos and remove the skins before stuffing them. To do this, you can place them under a broiler or over the flame on a gas stove, turning with tongs as they char. Once they are blackened evenly, place them in a bowl covered in saran wrap, a brown paper bag or a plastic zipper bag and leave for 15 minutes. After they cool, you can slide off the skins. **Make sure to wear gloves while handling the peppers!**
Chipotle Lime Chicken Stuffed Poblano Peppers
Ingredients
- 1 tbsp. coconut oil plus more to grease pan
- 1 lb. ground chicken
- 1/2 large yellow onion chopped
- 2 tsp. chipotle powder
- 2 tsp. cumin
- 4 cloves garlic minced, or 1 tsp. garlic powder
- 1/2 tsp. salt
- cayenne pepper optional, to taste
- juice of 2 limes I love this hand juicer for small jobs.
- 4 poblano peppers roasted and sliced down the middle with skins and seeds removed
- Coconut Avocado Drizzle optional
- cilantro optional
Instructions
- Roast and remove the pepper skins if you haven't already. For more info, please refer back to the post.
- Preheat the oven to 425°F.
- In a large skillet, heat the coconut oil over medium-high heat until melted, about 1-2 minutes.
- Add the ground chicken and onions. Brown 7-8 minutes. Use a Mix 'n' Chop or wooden spatula to keep the chicken nice and ground. Your mixture should still be a little juicy from the onions at this point. If not, add back a tablespoon of water.
- Add the lime juice, chipotle powder, cumin, garlic (or garlic powder) and salt, and cook 1-2 minutes until mixed well and juice is mostly cooked down.
- Test the meat mixture, and add more salt to taste if necessary. Add cayenne pepper 1/8 tsp. at a time if you want a little more heat.
- Grease baking dish with additional coconut oil.
- Using a spoon, fill the peppers to capacity with the meat filling.
- Bake at 425°F for 15-20 minutes or until filling is browned.
- Serve with Coconut Avocado Drizzle and freshly torn cilantro leaves.
Make sure to slather on a little Coconut Avocado Drizzle. Or a lot…
Nutrition Facts do not include Coconut Avocado Drizzle.
If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!
Don’t forget to Pin this Chipotle Lime Chicken Stuffed Poblano Peppers recipe for later!
