Stuffed Poblano Peppers are rich and flavorful with a mild to medium heat. Loaded with tons of chicken, beans, corn tomatoes and of course cheese all piled into a smoky pepper.
I planted Poblano peppers in my garden this year and they did amazingly well. So much so that I needed to find more recipes to use them up. There really are tons of different ways to use them, but I wanted to stuff a few with some chicken and cheese. The results were delicious! Tons of chicken, cheese, beans, corn and tomatoes all tucked into a Poblano pepper.
The Poblano pepper is quite mild and perfect for stuffing, and the flavors in the recipe easily compliment each other.
How to make Stuffed Poblano Peppers!
- Cut a large triangle down one side and gently remove the seeds. Here is a link
- In a large bowl add the softened cream cheese and pepper jack cheese and mix until combined.
- Add in the rest of the ingredients and mix until combined.
- Preheat oven to 400 degrees
- Divide filling among the 4 Poblano peppers
- Bake 20 minutes, then add additional cheese on top and broil 1-2 minutes.
- Remove from oven and serve with sour cream and salsa if desired.
I like to serve these with my Restaurant Style Mexican Rice or Cilantro Lime Rice is delicious too.
Some of my favorite Mexican recipes!
- Mexican Pizza
- Chicken and Pepper Jack Cheese Taquitos
- Chipotle Lime Flank Steak Street Tacos
- Slow Cooker Pork Carnitas Tacos
- Grilled Mexican Corn Salad
- Sour Cream Chicken Enchiladas
- Green Chili Chicken Enchiladas
- Slow Cooker Cheesy Chicken Burritos
We were amazed at how amazing these turned out, even my son loved them. So if your looking for a quick and easy weeknight meal. You need to give these a try, recipe could easily be doubled.
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
- 1/2 cup black beans
- 1/2 cup diced tomatoes
- 1/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- sour cream and salsa if desired for garnish
Instructions
- Preheat oven to 400 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. Bake 20 minutes or until the peppers are soft.
Bake 20 minutes then divide the other 1/2 cup of cheese on top. Then switch the oven to broil and cook 1-2 minutes until slightly charred and cheese is melted.
Remove from oven let cool slightly and garnish with sour cream and salsa if desired.
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