Stuffed Poblano Peppers with Chicken and Cheese
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These Stuffed Poblano Peppers with Chicken and Cheese are an easy Mexican-inspired dinner loaded with tender chicken, creamy melted cheese, and flavorful spices, all baked inside smoky roasted poblano peppers. If you love easy Tex-Mex dinners, be sure to try my Baked Chicken Tacos for another simple family-friendly recipe packed with cheesy Mexican flavor.
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! If you love quick and easy Mexican dishes, you need to try my Green Chili Chicken Enchiladas or my Beef Enchiladas.
Quick Look: Stuffed Poblano Peppers with Chicken and Cheese
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 35 minutes
- 👨👩👧👦 Servings: 4
- 📊 Calories: ~460 kcal per serving
- 🥣 Ingredients: Poblano peppers, cream cheese, cheese, onion, chicken, garlic, corn, beans, tomatoes, spices, and rice.
- ⭐ Difficulty: Easy, great meal prep and quick weeknight meals.
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Why You'll Love This Recipe
Easy Weeknight Dinner: These stuffed poblano peppers come together with simple ingredients and are packed with cheesy chicken flavor the whole family will love. They look impressive but are surprisingly easy to make.
Perfect for Meal Prep: Make the filling ahead of time and stuff the peppers when you're ready to bake. Leftovers reheat beautifully for easy lunches or quick dinners the next day.
Customizable for the Whole Family: Swap the chicken for ground beef, turkey, or sausage, add rice or beans, or make them extra spicy with jalapeños and pepper jack cheese.
For even more savory breakfast options, try my Cheesy Beef Pockets or my Slow Cooker Salsa Verde Chicken.
Ingredients for Stuffed Poblano Peppers
- Poblano peppers have a mild heat level. You want large poblanos; you can also use red or green bell peppers, which will also work.
- Chicken: Any leftover chicken is great here.
- White rice: A great way to use leftover cooked rice; brown rice also works.
- Black beans: Pinto beans are a great substitution.
- Cream cheese: Full-fat or reduced-fat cream cheese.
- Cheese: I typically use Pepperjack cheese and cheddar for these roasted peppers.
How to Make Stuffed Poblano Peppers
- 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.
- If your poblano peppers won’t sit flat, carefully slice a thin strip off the bottom without cutting through the pepper.
- 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 Ziploc freezer bag and freeze for another recipe.
Stuffed Poblano Peppers 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 Ziploc freezer bag, and freeze for up to 2 months.
Poblano peppers can be stuffed with all kinds of flavorful fillings depending on the style of recipe you want to make. Some popular options include:
Shredded chicken and cheese
Ground beef or taco meat
Mexican rice and beans
Chorizo and potatoes
Cream cheese or queso filling
Pulled pork
Black beans and corn
Chicken fajita filling
Let’s stay connected! 🍴Follow Butter Your Biscuit for cozy comfort food inspiration
Chicken and Cheese Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 4 oz cream cheese softened
- 2 cups pepper jack cheese divided reserve 1/2 cup for topping
- 1/4 cup diced onion
- 3 garlic cloves minced
- 2 cups rotisserie chicken
- 1/2 cup corn I used frozen, thawed
- 1/2 cup black beans drained
- 1/2 cup tomatoes diced
- 1/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup cilantro chopped
- 1 cup cooked white rice optional see notes
- Sour cream and salsa if desired for garnish
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Instructions
- Preheat oven to 375 degrees line a baking sheet with aluminum foil or parchment paper.
- Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds. Roast them first if you prefer a sifter pepper; see notes.
- In a large bowl add the cream cheese, pepper jack, onion, garlic, chicken, corn, beans, tomatoes, cumin, paprika, salt, cilantro and rice. Mix until everything is incorporated.
- 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.
Fantastic Glenda!
Really good and somewhat easy. Thanks for sharing.
Yay Michael! Love using poblano peppers 🙂
didnot know what polano peppers were till i tried you recipe. easy to follow instructions and, of course the final tasts test was great...