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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.

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

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

Find it online: https://thefamilycooking.com/chicken-stuffed-poblano-peppers/