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
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.
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)
- 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
- 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 30 minutes or until the peppers are soft.
- 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.
Nutrition Information
Yield
4Serving Size
4 ServingsAmount Per Serving Calories 560Total Fat 38gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 15gCholesterol 148mgSodium 872mgCarbohydrates 18gFiber 5gSugar 6gProtein 37g
