Delicious Chicken Stuffed Poblano Peppers You Crave

Name: Delicious Chicken Stuffed Poblano Peppers You Crave
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 4 Poblano Peppers; 1 tablespoon Olive Oil; 1 medium Onion, diced; 2 cloves Garlic, crushed; 1 teaspoon Chili Powder; 1 teaspoon Cumin; 1 teaspoon Dried Cilantro; 1 teaspoon Paprika; 1 teaspoon Salt; 1 can (14.5 oz) Diced Tomatoes; 1 tablespoon Lime Juice; 1 cup Sour Cream; 1 cup Cooked Rice; 1 cup Frozen Corn; 2 cups Shredded Chicken; 1 cup Monterey Jack Cheese

by Fatima Garcia

•

5 de September de 2025

Jump to Recipe

Chicken stuffed poblano peppers have become my go-to for a weeknight meal that feels special but is surprisingly simple. I remember the first time I made them; the kitchen filled with the most amazing aroma of roasted peppers and savory spices. The slightly smoky char from broiling the poblanos, followed by the creamy, cheesy chicken filling, was just divine. If you’re looking for a dish that’s both visually stunning and incredibly delicious, these poblano peppers stuffed with chicken are an absolute winner. Let’s get cooking!

Why You’ll Love These Chicken Stuffed Poblano Peppers

You’ll adore making and eating these flavorful peppers for so many reasons:

They’re incredibly versatile and can be customized with your favorite spices.
The combination of tender poblano peppers and a savory filling is simply irresistible.
This is an easy chicken poblano stuffed peppers recipe that even beginners can master.
They look so impressive, perfect for entertaining guests or a special family dinner.
The filling is wonderfully creamy and satisfying, especially with that melty cheese.
You get a fantastic cheesy texture that makes them truly cheesy chicken stuffed poblano peppers.
It’s a healthy yet hearty meal that won’t leave you feeling weighed down.
The vibrant colors make for a beautiful presentation on any plate.

Ingredients for Chicken Stuffed Poblano Peppers

Gathering your ingredients is the first step to creating these amazing Mexican chicken stuffed poblano peppers. You’ll need:

4 Poblano Peppers – these are the stars, so pick firm, fresh ones
1 tablespoon Olive Oil – for sautéing the aromatics
1 medium Onion, diced – provides a sweet base flavor
2 cloves Garlic, crushed – essential for that savory depth
1 teaspoon Chili Powder, 1 teaspoon Cumin, 1 teaspoon Dried Cilantro, 1 teaspoon Paprika, and 1 teaspoon Salt – our spice blend for a classic Tex-Mex taste. Adjust these to make them spicy if you like!
1 can (14.5 oz) Diced Tomatoes – these add moisture and a touch of acidity
1 tablespoon Lime Juice – brightens up all the flavors
1 cup Sour Cream – adds incredible creaminess to the filling
1 cup Cooked Rice – helps bind the filling and adds substance
1 cup Frozen Corn – for a pop of sweetness and texture
2 cups Shredded Chicken – rotisserie chicken works perfectly here for ease
1 cup Monterey Jack Cheese – the key to that delicious chicken and cheese stuffed poblano peppers topping

How to Make Chicken Stuffed Poblano Peppers

Let’s get these delicious stuffed peppers into your oven! Creating these baked chicken stuffed poblano peppers is a straightforward process I always enjoy.

Step 1: Start by preheating your oven to broil. Carefully arrange your poblano peppers on a baking sheet. Broil them for about 3 minutes on each side. You’re looking for them to get nicely blistered and a little charred – this adds a wonderful smoky depth.
Step 2: Once the peppers are roasted, reduce your oven temperature to 350°F (175°C).
Step 3: While the oven adjusts, grab a skillet and heat 1 tablespoon Olive Oil over medium heat. Add your diced onion and sauté until it becomes nice and soft, which usually takes about 5 minutes.
Step 4: Now, toss in the crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt. Stir this fragrant mixture for about 1 minute until you can really smell the spices blooming.
Step 5: Pour in the diced tomatoes and let everything simmer gently for 2 minutes.
Step 6: Reduce the heat slightly. Stir in the lime juice, sour cream, cooked rice, frozen corn, and the star of our show, shredded chicken. Heat this filling through completely, making sure it’s warm.
Step 7: Gently fold in 1 cup of Monterey Jack Cheese. This is where the magic starts to happen, creating that gooey goodness.
Step 8: Carefully slice the roasted poblanos lengthwise, making sure not to cut all the way through. Scoop out the seeds and membranes.
Step 9: Generously fill each pepper half with the savory chicken mixture. Top each one with the remaining Monterey Jack Cheese for that perfect cheesy finish. These are coming together beautifully!
Step 10: Place your filled peppers back on the baking sheet. Bake them at 350°F (175°C) for 15 to 17 minutes. You want the cheese to be melted and bubbly, and the peppers to be tender.
Step 11: For an extra golden and bubbly topping, you can broil them for an additional 1 to 2 minutes. Keep a very close eye on them during this step to prevent burning. Following these chicken poblano stuffed peppers instructions guarantees a fantastic result!

Pro Tips for the Best Chicken Stuffed Poblano Peppers

I’ve made these countless times, and these little tricks elevate them from good to absolutely amazing:

Always roast your poblanos first! This step is crucial for tender peppers and adds a wonderful smoky flavor.
Don’t overstuff the peppers. It makes them harder to handle and can cause the filling to spill out during baking.
Use rotisserie chicken for a serious time-saver. It’s already cooked and seasoned beautifully.
Taste the filling before stuffing! This is your chance to adjust the spice level and ensure it’s perfect for you.

What’s the secret to perfect Chicken Stuffed Poblano Peppers?

The real secret to the best chicken stuffed poblano recipe is the combination of blanching/broiling the peppers for tenderness and a flavorful, well-seasoned filling. A little sour cream in the filling also adds a fantastic creamy richness. For more tips on perfecting Mexican cuisine, check out this guide to Mexican food.

Can I make Chicken Stuffed Poblano Peppers ahead of time?

Yes, you absolutely can! You can prepare the filling and roast the peppers a day in advance. Store them separately in the refrigerator. When ready to bake, stuff the peppers and bake as directed, adding a few extra minutes if they are very cold.

How do I avoid common mistakes with Chicken Stuffed Poblano Peppers?

A common pitfall is not removing enough of the seeds and membranes, which can make the peppers too spicy. Also, undercooking the peppers is a mistake; they should be tender, not crunchy. Ensure your filling is well-seasoned before stuffing. Learning about pepper varieties can help you choose the best ones; see this resource on pepper types.

Best Ways to Serve Chicken Stuffed Poblano Peppers

These flavorful peppers are so versatile, they pair wonderfully with a variety of sides. For a truly authentic experience, I love serving them as part of a larger Mexican chicken stuffed poblano peppers spread. Imagine them alongside some fluffy Mexican rice and creamy refried beans – it’s a meal that always satisfies. A simple side salad with a lime vinaigrette or some grilled corn on the cob also complements the richness of the stuffed peppers beautifully. Don’t forget a dollop of sour cream or a sprinkle of fresh cilantro for an extra pop of flavor! For more serving ideas, explore these Mexican side dishes.

Delicious Chicken Stuffed Poblano Peppers You Crave - Chicken Stuffed Poblano Peppers - main visual representation

Nutrition Facts for Chicken Stuffed Poblano Peppers

When you’re enjoying these delicious chicken stuffed poblano peppers, it’s helpful to know what you’re getting nutritionally. This recipe makes for a satisfying meal, providing a good balance of protein and carbs.

Calories: 320 kcal
Fat: 15 g
Saturated Fat: 7 g
Protein: 25 g
Carbohydrates: 32 g
Fiber: 4 g
Sugar: 3 g
Sodium: 700 mg

Nutritional values are estimates and may vary based on specific ingredients used. Understanding nutrition can be complex; resources like the USDA FoodData Central can provide more detailed information.

How to Store and Reheat Chicken Stuffed Poblano Peppers

Leftovers of this delicious simple stuffed poblano peppers chicken are fantastic, and I’ve found the best ways to keep them tasting great. After baking, let the stuffed peppers cool completely on a wire rack for about 15-20 minutes. Once cooled, store them in an airtight container. These are perfect for packing for lunch the next day! They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to store them longer, you can freeze them for up to 3 months; just make sure they are well-wrapped in plastic wrap and then foil to prevent freezer burn.

Reheating is super easy. For refrigerated leftovers, I usually pop them in the microwave for about 1-2 minutes, or until heated through. If they’re still a bit cool in the center, just give them another 30 seconds. If you’re reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Then, you can reheat them in the microwave or place them on a baking sheet in a 350°F oven for about 10-15 minutes, or until heated through and the cheese is bubbly again.

Frequently Asked Questions About Chicken Stuffed Poblano Peppers

What’s the best way to stuff poblano peppers with chicken?

The trick to perfectly stuffing your poblano peppers is to ensure the filling is moist but not too wet. I find that a good ratio of shredded chicken, rice, corn, and creamy elements like sour cream or cheese creates a wonderful texture. Make sure not to overstuff them, as this can lead to the filling spilling out during baking.

What can I stuff poblano peppers with chicken in besides the classic filling?

Oh, the possibilities are endless! Beyond the standard rice and corn, you could try adding black beans for extra protein and fiber, or even some diced sweet potatoes for a touch of sweetness. For a spicier kick, consider adding jalapeños or a dash of hot sauce to the filling. You can also switch up the cheese – pepper jack or a sharp cheddar are fantastic alternatives!

How do you get the poblano peppers tender enough?

To ensure your peppers are tender and not crunchy, it’s essential to pre-roast them. Broiling them for a few minutes per side until they’re slightly blistered and charred is my favorite method. This softens them beautifully and adds a subtle smoky flavor. If you don’t have a broiler, you can also roast them in a hot oven until they start to soften.

Can I use ground chicken instead of shredded chicken?

Absolutely! If you prefer using ground chicken, simply sauté it in the skillet with the onions and garlic until it’s fully cooked and crumbled. Drain any excess grease before adding the other filling ingredients. It will give your stuffed peppers a slightly different texture, but it’s just as delicious!

Variations of Chicken Stuffed Poblano Peppers You Can Try

Once you’ve mastered the basic recipe, you can have so much fun experimenting with these chicken stuffed poblano peppers! For a quicker meal, try using ground chicken stuffed poblano peppers; just brown the ground chicken with the onions and garlic before adding the other filling ingredients. If you’re looking for something lighter, you can create healthy chicken stuffed poblano peppers by swapping the rice for quinoa or cauliflower rice, and using a lighter cheese like Monterey Jack or a reduced-fat cheddar. You could also make them vegetarian by omitting the chicken and adding black beans and corn for a hearty meatless option. For more recipe inspiration, check out these easy dinner ideas.

About the Author

Fatima Garcia