These cheesy chicken-stuffed poblano peppers are a great way to use up leftover chicken, and a rotisserie chicken makes them even easier. Mix shredded chicken with black beans, corn, diced green chiles, Monterey Jack and a few spices. You don't have to cook the filling separately. Just mix it, spoon it into the poblano halves, and set them on a layer of your favorite jarred salsa in a 9x13 dish. Top with more cheese, cover, and let the oven do the work. Serve them over rice to catch all that salsa. Everything bakes in one dish, and each pepper is a filling meal on its own.

Easy prep: Use cooked shredded chicken and your favorite jarred salsa.

Everything bakes in one dish: The peppers cook right on top of the salsa.

Hearty and filling: Chicken, beans, corn, and cheese make every pepper a satisfying meal.

A few kitchen essentials for this recipe:

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9×13 baking dish: Linked here! 

Mixing bowls: Linked here!

Knives: Linked here!

Cutting board: Linked here!

Measuring cups and spoons: Linked here!