Name: Chicken Stuffed Poblano Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 cups cooked shredded chicken (rotisserie or homemade); 3 cloves garlic, minced; 1 small onion, finely chopped; 1 cup diced tomatoes (fresh or canned, drained); 1/2 cup fresh cilantro, chopped; 1 cup cooked black beans or corn (optional for added texture); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Pinch of cayenne pepper or chopped jalapeño (optional for extra heat); 1 1/2 cups shredded Monterey Jack or mozzarella cheese; 2 tablespoons olive oil; Juice of 1 lime

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Introduction

Chicken Stuffed Poblano Peppers offer a delightful blend of smoky heat and savory flavors. This dish features roasted poblano peppers generously filled with a zesty chicken mixture and topped with melted cheese, making it perfect for a satisfying weeknight dinner or entertaining guests.

The image shows four stuffed green peppers in a black baking tray, each cut in half lengthwise and filled with a beige-colored mixture topped with melted, golden-brown cheese that stretches slightly over the edges. The peppers have a shiny, roasted texture, and each is sprinkled with chopped fresh green herbs on top. The tray sits on a white marbled surface with a blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large poblano peppers
2 cups cooked shredded chicken (rotisserie or homemade)
3 cloves garlic, minced
1 small onion, finely chopped
1 cup diced tomatoes (fresh or canned, drained)
1/2 cup fresh cilantro, chopped
1 1/2 cups shredded Monterey Jack or mozzarella cheese
1 cup cooked black beans or corn (optional)
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Juice of 1 lime
Optional: pinch of cayenne pepper or chopped jalapeño for extra heat

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Step 2: Roast the poblano peppers by placing them under a broiler or directly on a gas burner flame, turning occasionally until the skins blister and char evenly, about 8-10 minutes. Transfer to a covered bowl or plastic bag and let steam for 10 minutes.
Step 3: Peel off the charred skins carefully, then slice each pepper lengthwise and remove the seeds and membranes to reduce heat.
Step 4: Heat olive oil in a skillet over medium heat. Sauté chopped onions until translucent, about 3-4 minutes, then add minced garlic and cook for 1 more minute until fragrant.
Step 5: Stir in shredded chicken, diced tomatoes, black beans or corn (if using), cumin, smoked paprika, salt, pepper, and cayenne or jalapeño if desired. Cook for 5 minutes to meld flavors.
Step 6: Remove from heat and mix in fresh cilantro and lime juice for brightness.
Step 7: Generously fill each poblano pepper with the chicken mixture.
Step 8: Place the stuffed peppers in the prepared baking dish and evenly sprinkle shredded cheese on top.
Step 9: Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the peppers are tender.
Step 10: Remove from the oven and let rest for a few minutes before serving.

Tips & Variations

Swap shredded chicken with ground turkey, beef, or plant-based meat alternatives for different protein options.
Add cooked rice or quinoa to the filling for extra bulk and texture.
Use cheddar, pepper jack, or queso fresco cheese for varied flavor profiles.
Include sautéed mushrooms, zucchini, or spinach to add more vegetables.
For a creamier filling, stir in some sour cream or cream cheese.
Top with fresh avocado slices or a dollop of guacamole before serving for added richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 10-15 minutes or until heated through and the cheese is melted. Avoid microwaving to keep the peppers from becoming soggy.

How to Serve

Four stuffed green peppers are placed side by side in a dark baking tray on a white marbled surface. Each pepper is cut in half lengthwise and filled with a textured mixture topped with a thick layer of melted golden brown cheese, slightly browned at the edges. Small green herb pieces are sprinkled over the cheese. The tray shows some melted cheese and sauce pooling around the peppers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers in advance?

Yes, you can assemble the peppers a few hours ahead and refrigerate them before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

How do I make the peppers less spicy?

Removing the seeds and membranes inside the peppers reduces much of the heat. You can also choose to use mild poblano peppers or replace them with bell peppers for a milder version.