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Chicken Stuffed Poblano Peppers overflowing with filling are beautifully displayed as the featured image.

Chicken Stuffed Poblano Peppers

These chicken stuffed poblano peppers offer a delightful balance of mild heat, savory chicken filling, and melted cheese. Roasting the peppers enhances their natural sweetness while pre-cooking the filling prevents a soggy result. This recipe delivers a satisfying and flavorful meal that's sure to impress.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chopped cilantro
  • Optional toppings: sour cream
  • Optional toppings: salsa
  • Optional toppings: guacamole

Equipment

  • Oven
  • Baking dish
  • large skillet
  • mixing bowl
  • measuring cups and spoons
  • knife
  • cutting board
  • tongs
  • Plastic wrap

Method
 

  1. Preheat oven to 400°F (200°C). Wash and dry the poblano peppers.
  2. Roast whole peppers for 20-25 minutes, or until the skin is blackened.
  3. Place in a bowl and cover with plastic wrap for 10 minutes to steam.
  4. Peel the skin off the peppers. Slice open lengthwise and remove seeds.
  5. While the peppers are roasting, heat olive oil in a large skillet over medium heat.
  6. Add onion and cook until softened, about 5 minutes.
  7. Add garlic and red bell pepper and cook for another 3 minutes.
  8. Stir in the shredded chicken, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper.
  9. Cook for 5 minutes, stirring occasionally. Remove from heat.
  10. Stir in 1/2 cup of the Monterey Jack cheese and the chopped cilantro.
  11. Fill each poblano pepper with the chicken mixture.
  12. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the stuffed peppers.
  13. Arrange the stuffed peppers in a baking dish.
  14. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the peppers are heated through.
  15. Let cool slightly before serving. Top with your favorite toppings, such as sour cream, salsa, or guacamole.

Notes

For best results, pre-cook the chicken and vegetables to reduce moisture. Drier cheeses like Monterey Jack or sharp cheddar work better than mozzarella. Roast the peppers whole for a more uniformly cooked texture, then steam them in a covered bowl to loosen the skin. Store leftovers in the refrigerator for up to 3 days. You can substitute the chicken with ground turkey or beef. Add a pinch of cayenne pepper for extra heat.