Stuffed Poblano Peppers are a hearty Mexican meal, loaded with tender chicken, creamy cheese, and a perfect blend of spices, creating a savory and satisfying dish.
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This stuffed poblano pepper recipe is an all in one meal that uses simple ingredients that the whole family will love like my Taco Bake! Fresh and flavorful summer comfort food loaded with Mexican flavors and leftovers reheat and freeze really well for a quick way to get a meal on the dinner table quickly! If you love quick and easy Mexican dishes you need to try my Green Chili Chicken Enchiladas or my Beef Enchiladas.
Why this recipe works
Poblano stuffed peppers have a mild to medium heat and are stuffed with chicken, cheese, beans, and rice for a delicious savory meal. For a complete meal I like to serve these with my Restaurant Style Mexican Rice or Cilantro Lime Rice is delicious too.
Ingredients for Stuffed Poblanos
- Poblano peppers: Have a mild heat level you want large poblanos you can also use red or green bell peppers will also work.
- Chicken: Any leftover chicken is great here or even some leftover rotisserie chicken.
- White rice: A great way to use leftover cooked rice, brown rice works also.
- Black beans: Pinto beans are a great substitution.
- Corn: Frozen or fresh corn from the cob works great.
- Onion: Yellow or white onion.
- Garlic: Fresh minced garlic is always best!
- Cream cheese: Full fat or reduced fat cream cheese.
- Cheese: I typically use Pepperjack cheese and cheddar for these roasted peppers.
- Cilantro: Fresh cilantro adds great flavor but you can certainly leave it out if you prefer.
How to make this recipe
- Step 1: Add all the filling ingredients except the cheese for topping and mix together until combined.
- Step 2: Cut the tops off of the poblano peppers.
- Step 3: Spoon the cheesy chicken filling into the peppers, top with the remaining cheese
- Step 4: Place the stuffed peppers in a baking dish or baking sheet and bake the peppers until the cheese is melted and bubbly. Top with sour cream or salsa.
Recipe Tips
- You can use red or green peppers in place of poblano peppers.
- I think Pepper Jack cheese has the best flavor for these easy stuffed poblano peppers but Monterey Jack is also delicious.
- This recipe is the best way to use up that leftover chicken or grab a rotisserie from the deli.
- If you have leftover black beans throw them in a ziplock freezer bag and freeze for another recipe.
Recipe Faq's
The Poblano pepper is quite mild and perfect for stuffing, and the flavors in the recipe easily complement each other.
You can bake them for 10-12 minutes before stuffing if you like really soft peppers.
Absolutely! Make this recipe up to 2 days before serving. Then Just bake and enjoy!
Yes, once the peppers are stuffed wrap in plastic wrap and place the stuffed poblano pepper in a large ziplock freezer bag, and freeze for up to 2 months.
Poblano peppers are a mild to medium heat. They are milder than a jalapeno pepper and perfect for these stuffed poblanos.
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Chicken and Cheese Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 4 oz cream cheese softened
- 2 cups pepper jack cheese reserve 1/2 cup for topping
- 1/4 cup diced onion
- 3 garlic cloves minced
- 2 cups cooked chicken
- 1/2 cup corn I used frozen, thawed
- 1/2 cup black beans drained
- 1/2 cup diced tomatoes
- 1/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- 1 cup cooked white rice optional see notes
- Sour cream and salsa if desired for garnish
Instructions
- Preheat oven to 375 degrees
- Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds.
- In a large bowl add in all the ingredients and mix until combined.
- Divide the filling among the peppers until they are stuffed. Add the remaining cheese on top. Bake 25-30 minutes or until the peppers are soft.
- Remove from oven let cool slightly and garnish with sour cream and salsa if desired.
Yay Becky so happy it was a hit!
I made this last night and my family loved it! I did put my peppers in the oven for about 10 minutes, and then took them out to cool off while I was putting the other ingredients together. My family loved this recipe. Thank you so much for this wonderful entree!
This is one of our new family favorites! I made a few minor modifications :
1 used pinto beans
2 made cilantro lime rice
3. Before cooking/grilling peppers, I did not cut off the tops, instead made about a 2 inch horizontal slice about an inch below the stem, then a vertical slice about 2 inches long through that crossbar of a T. Carefully sliced away the top core plus shook the seeds out, Then grilled the peppers on our outside grill until about 1/2 the pepper was charred. Put them in a plastic bag o steam, then cool, then peeled off a lot of the skins.They were easier to stuff that way!
So happy you enjoy them Rene 🙂
I love your recipes I try to do at least 2 a week. thanks for sharing.
Added Salt, Pepper and Tomato Chicken Bullion to the cooked & shredded chicken, used quesadilla cheese instead of pepper jack. I precooked the peppers 10 min as per the notes and baked the stuffed peppers & filling for 45 min instead of 30.
So happy you loved them Shirley 🙂
Made these tonight for dinner. We loved them. Thanks for the great recipe.
Cooked white rice is optional *see the notes, It can be left out if you dont have any on hand.
Did the video show the rice? I’ve rewatched and didn’t see it. So, do I add rice?