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.
Are poblano peppers hot?
The Poblano pepper is quite mild and perfect for stuffing, and the flavors in the recipe easily compliment each other.
Tips for making Chicken and cheese stuffed poblano peppers
- You can use red or green peppers in place of poblano peppers.
- I think Pepper Jack cheese has the best flavor for this recipe 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.
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 you're looking for a quick and easy weeknight meal. You need to give these a try, the recipe could easily be doubled.
- 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
- Sour cream and salsa if desired for garnish
- 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. 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.
You can use bell peppers instead of poblano peppers.
Serving Size4 Servings
Amount Per Serving Calories 560Total Fat 38gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 15gCholesterol 148mgSodium 872mgCarbohydrates 18gFiber 5gSugar 6gProtein 37g