Chicken-Stuffed Poblano Peppers

Why You’ll Love This Recipe

These peppers are packed with protein, low in carbs, and full of flavor. The smoky poblanos provide a mild heat that pairs beautifully with the creamy, cheesy chicken filling. They’re easy to customize with your favorite ingredients, reheat well for leftovers, and make a delicious alternative to traditional stuffed bell peppers. Whether you’re looking for a healthy meal or something indulgent, this dish delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh poblano peppers
• Cooked shredded chicken (rotisserie or leftover chicken works great)
• Cream cheese, softened
• Shredded cheddar or Monterey Jack cheese
• Garlic, minced
• Onion, finely chopped
• Olive oil
• Ground cumin
• Chili powder
• Salt and pepper to taste
• Optional: chopped cilantro, lime juice, or hot sauce for garnish

Directions

1. Preheat oven to 375°F (190°C).
2. Lightly coat poblano peppers with oil and place them on a baking sheet. Roast for 15–20 minutes, turning once, until skins are blistered.
3. Remove peppers from the oven and let them cool slightly. Carefully peel off the skins, slice each pepper down the center, and remove the seeds.
4. In a skillet, heat olive oil and sauté the chopped onion and garlic until softened.
5. In a large bowl, mix the shredded chicken with cream cheese, sautéed onion and garlic, shredded cheese, cumin, chili powder, salt, and pepper.
6. Stuff each poblano pepper with the chicken mixture and place them in a baking dish.
7. Top with extra cheese if desired.
8. Bake uncovered for 20–25 minutes until heated through and the cheese is melted and bubbly.
9. Garnish with chopped cilantro, a squeeze of lime, or hot sauce before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Add Rice or Beans: Mix in cooked rice or black beans for a heartier filling.
• Spicy Version: Add diced jalapeños or hot sauce to the chicken mix.
• Low-Carb: Use only chicken, cheese, and spices for a keto-friendly version.
• Vegetarian Option: Replace chicken with sautéed mushrooms, corn, or black beans.
• Salsa Topping: Add a layer of salsa or enchilada sauce before baking for extra flavor.
• Mexican-Inspired Garnish: Top with sour cream, avocado slices, or queso fresco after baking.

Storage/Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F for about 10–15 minutes, or microwave in 1-minute intervals until warmed through.
These peppers can be frozen—wrap individually and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Are poblano peppers very spicy?

No, poblanos have a mild heat with a smoky flavor, making them ideal for stuffing.

Can I use bell peppers instead?

Yes, bell peppers are a great milder substitute if you prefer no heat at all.

Can I make this recipe ahead of time?

Absolutely. You can prep and stuff the peppers a day in advance, then bake when ready.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free—just check labels on spices and cheese to confirm.

Can I use canned chicken?

Yes, canned chicken is a convenient substitute, though freshly cooked or rotisserie chicken tastes best.

How do I keep the peppers from falling apart?

Roast the peppers just until soft enough to peel—overcooking can make them too tender to hold the filling.

Can I add vegetables to the filling?

Definitely. Diced zucchini, corn, or spinach can be mixed into the filling for added texture and nutrients.

What’s the best cheese to use?

Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend all work well.

How do I peel the poblano skins easily?

After roasting, place the peppers in a covered bowl or sealed bag to steam for 10 minutes—this loosens the skin for easy peeling.

Can I freeze them after baking?

Yes, let them cool completely, wrap tightly, and freeze. Reheat in the oven for best results.

Conclusion

Chicken-Stuffed Poblano Peppers are a flavorful, comforting meal that’s easy to make and even easier to love. With smoky roasted peppers, creamy cheesy chicken, and endless ways to customize, this dish is perfect for weeknight dinners, meal prep, or impressing guests with something a little different. Once you try them, you’ll keep coming back for more.

Chicken-Stuffed Poblano Peppers

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Chicken-Stuffed Poblano Peppers are a savory, Tex-Mex inspired dish featuring smoky poblano peppers filled with creamy shredded chicken, cheese, and spices. Baked until bubbly, they make a flavorful and satisfying meal for any night of the week.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 4 fresh poblano peppers
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 4 oz cream cheese, softened
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Optional: chopped cilantro, lime juice, or hot sauce for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly coat poblano peppers with olive oil and place on a baking sheet. Roast for 15–20 minutes, turning once, until skins are blistered.
3. Remove peppers and let cool slightly. Peel off the skins, slice each pepper down the center, and remove seeds.
4. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
5. In a mixing bowl, combine shredded chicken, cream cheese, sautéed onion and garlic, shredded cheese, cumin, chili powder, salt, and pepper.
6. Stuff each roasted poblano with the chicken mixture and place in a baking dish.
7. Top with extra shredded cheese, if desired.
8. Bake uncovered for 20–25 minutes until heated through and cheese is melted and bubbly.
9. Garnish with chopped cilantro, a squeeze of lime, or hot sauce before serving.

Notes

• Roast peppers just until blistered to prevent them from becoming too soft to stuff.
• Add rice, beans, or extra vegetables for a heartier filling.
• Substitute bell peppers for a milder version.
• Can be made ahead and baked just before serving.
• Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 350
• Sugar: 3g
• Sodium: 520mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 95mg