Spicy Magic: Homemade Chicken Stuffed Poblano Peppers Recipe

Crafting delectable chicken stuffed poblano peppers requires a culinary adventure that promises intense flavors and vibrant textures.

Poblano chiles bring a mild, smoky essence to this hearty dish.

Tender chicken mingles with rich, melted cheese inside these roasted green peppers.

Spices dance across the filling, creating a symphony of taste that awakens your palate.

Mexican cuisine inspires this recipe, blending traditional techniques with modern twists.

Home cooks can easily master these peppers with simple ingredients and straightforward preparation.

Flavor Variations For Stuffed Poblanos

• Vegetarian Poblano Peppers: Replace chicken with black beans or tofu for a plant-based protein option that maintains the dish's rich flavor profile.
• Low-Carb Friendly Version: Swap rice with cauliflower rice to reduce carbohydrate content while keeping the stuffed pepper's delicious texture and taste.
• Spicy Kick Variation: Add diced jalapeños or increase chili powder to create a more intense heat level for those who enjoy extra spiciness in their Mexican-inspired dishes.
• Dairy-Free Alternative: Use coconut cream instead of sour cream and nutritional yeast in place of Monterey jack cheese to accommodate dairy-sensitive individuals without compromising the recipe's overall taste.

Serving Chicken Stuffed Poblanos Attractively

• Game Night Delight: Slice these stuffed peppers into bite-sized portions for a crowd-pleasing appetizer during sports events or friendly gatherings.
• Fiesta Fresh Topping: Garnish with cool sour cream, fresh cilantro, and a squeeze of lime juice to enhance the vibrant Mexican-inspired flavors and add a zesty kick.
• Family-Style Feast: Serve alongside Mexican rice, black beans, or a crisp green salad to create a complete and satisfying meal that everyone will enjoy sharing together.
• Weekend Meal Prep Champion: Prepare these peppers in advance and reheat for quick lunches or dinners during busy weekdays, making meal planning a breeze.

Keeping Stuffed Poblanos Fresh

• Store leftover stuffed poblano peppers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days for best quality and food safety.
• Wrap individual peppers tightly in plastic wrap, then place in freezer-safe containers or freezer bags. Freeze for up to 2-3 months, ensuring minimal air exposure to prevent freezer burn.
• Place peppers on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking temperature halfway through to ensure even warming.

FAQs

• Are poblano peppers spicy?

Poblano peppers are mild to medium in heat, typically ranging from 1,000 to 2,000 Scoville units. Some can be slightly spicier, but they’re generally considered a mild pepper with a rich, earthy flavor.

• Can I use a different type of cheese?

Monterey jack works best, but you can substitute with cheddar, pepper jack, or queso fresco for similar melting qualities and complementary flavors.

• What if I don't have cooked chicken?

Use rotisserie chicken, leftover grilled chicken, or quickly pan-cook chicken breasts before adding to the filling. Shredded chicken works best for even distribution in the stuffing.

Chicken Stuffed Poblano Peppers: Packed With Flavor

• Craft Easy Comfort Meal: Prepare a delicious dinner that feels like a warm hug with minimal cooking skills required. This recipe transforms simple ingredients into a mouthwatering Mexican-inspired dish anyone can master.
• Customize Flavor Adventure: Swap ingredients like protein, cheese, or add extra spices to make the recipe uniquely yours. Personalization means every bite reflects your taste preferences and culinary creativity.
• Quick Weeknight Winner: Whip up a satisfying meal in under an hour with straightforward steps and accessible ingredients. Perfect for busy families or individuals craving a homemade dinner without spending hours in the kitchen.
• Nutrition-Packed Powerhouse: Combine protein-rich chicken, vegetables, and cheese for a balanced meal that delivers taste and health benefits. Poblano peppers add a nutritious punch with low calories and high vitamin content.

Ingredients For Chicken Stuffed Poblano Peppers

• Poblano Peppers: Large, mild green peppers that provide the base and vessel for the delicious stuffing.
• Chicken: Shredded protein that adds hearty flavor and substance to the stuffed peppers.
• Monterey Jack Cheese: Creamy, mild cheese that melts beautifully and enhances the overall richness of the dish.

• Onion, Garlic: Aromatic ingredients that build a flavorful foundation for the filling.
• Diced Tomatoes: Adds moisture and tangy brightness to the chicken mixture.
• Frozen Corn: Sweet kernel vegetable that provides texture and subtle sweetness.

• Olive Oil: Used for sautéing vegetables and adding a light, smooth cooking base.
• Salt, Pepper: Essential seasonings that enhance and balance the overall flavor profile.
• Lime Juice: Adds a bright, citrusy note that cuts through the richness.
• Sour Cream: Creates a creamy, smooth texture in the filling.
• Cooked Rice: Provides additional substance and helps bind the filling together.

How To Cook Chicken Stuffed Poblanos

Step 1: Roast Poblano Peppers

Position poblano peppers on a baking sheet.

Broil for 3 minutes until slightly blistered.

Flip peppers and broil another 3 minutes.

Peppers should look charred and slightly softened.

Step 2: Prepare Pepper Shells

Allow peppers to cool slightly.

Use a sharp knife to create a careful slit down the middle.

Gently remove seeds and internal membranes while keeping pepper structure intact.

Step 3: Sauté Flavor Base

Heat olive oil in a large skillet over medium-high heat.

• Diced onions
• Minced garlic
• Salt
• Spice blend

Cook for 5 minutes until onions become translucent and fragrant.

Step 4: Build Filling Mixture

• Diced tomatoes
• Lime juice
• Sour cream
• Cooked rice
• Frozen corn
• Shredded chicken
• Monterey jack cheese

Stir thoroughly and heat until mixture is warm and well combined.

Step 5: Stuff Pepper Shells

Carefully spoon filling into roasted poblano peppers.

Distribute mixture evenly, ensuring peppers are completely filled.

Step 6: Bake and Finish

Place stuffed peppers in oven at 350 degrees F.

Bake for 15-17 minutes.

Activate broiler for final 1-2 minutes to create golden, bubbly cheese topping.

Step 7: Serve and Enjoy

Remove peppers from oven.

Plate immediately while hot and bubbling.

Garnish with fresh cilantro or additional cheese if desired.

Tips For Juicy And Flavorful Poblano Peppers

• Broil poblano peppers precisely for 3 minutes each side to create perfect blistering without burning, ensuring a smoky flavor foundation.
• Make a careful slit down pepper's side and remove seeds without splitting the entire pepper, maintaining its structural integrity for stuffing.
• Mix sour cream, lime juice, and spices thoroughly to create a harmonious filling that complements the roasted poblano's natural heat.
• Watch the final broiling stage closely, allowing cheese to bubble and brown without scorching, which ensures a golden, appetizing topping.
• You can roast peppers and prepare filling mixture in advance, making final assembly quick and convenient for busy weeknight dinners.

Chicken Stuffed Poblano Peppers Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

• Total Time: 50 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Savory chicken stuffed poblano peppers bring Mexican culinary magic to dinner tables with bold, zesty flavors. Creamy cheese, tender chicken, and roasted poblano peppers create a delightful meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Proteins:

• 2 cups shredded chicken
• 1 cup cooked rice
• 1 cup frozen corn

Vegetables and Seasonings:

• 6 large poblano peppers
• 1/2 onion (diced)
• 1 clove garlic (crushed)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon paprika
• 1 teaspoon salt

Liquids and Toppings:

• 1 tablespoon olive oil
• 1 can diced tomatoes (14.5 ounces / 411 grams)
• 1/2 lime (juice of about 1 tablespoon)
• 1/2 cup sour cream
• 2 cups monterey jack cheese (shredded)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to broil setting, positioning rack near the top.
2. Place whole poblano peppers on an ungreased baking sheet. Broil for 3 minutes until surface develops light charred spots, then flip and broil another 3 minutes to ensure even roasting.
3. Remove peppers from oven and reduce temperature to 350°F. Allow peppers to cool slightly.
4. Carefully slice each pepper lengthwise without cutting completely through, then delicately remove seeds and internal membranes while maintaining pepper’s structural integrity.
5. Heat olive oil in a large skillet over medium-high heat. Sauté onions for 5 minutes until translucent and soft.
6. Add minced garlic, spices, and salt to the skillet. Stir continuously for 30-45 seconds until aromatic.
7. Pour diced tomatoes into the skillet and simmer for 2 minutes, allowing flavors to meld.
8. Reduce heat to low and incorporate lime juice and sour cream. Mix thoroughly.
9. Fold in cooked rice, frozen corn, and shredded chicken. Warm the mixture gently for 2-3 minutes.
10. Remove skillet from heat and stir in Monterey jack cheese. Taste and adjust seasoning with salt and pepper.
11. Carefully spoon the prepared filling into roasted poblano peppers, distributing evenly to the edges.
12. Sprinkle additional cheese over stuffed peppers.
13. Bake at 350°F for 15-17 minutes until heated through and cheese begins to melt.
14. Activate broiler for 1-2 minutes to create a golden, bubbly cheese topping. Monitor closely to prevent burning.
15. Serve immediately while hot and enjoy the vibrant, stuffed poblano peppers.

Notes

• Customize heat levels by choosing poblano peppers with varying spice intensities, perfect for those who prefer mild or more fiery flavors.
• Swap chicken with black beans or tofu for a vegetarian version that maintains the recipe’s rich, satisfying texture and taste profile.
• Prep peppers ahead of time by roasting and deseeding them a day in advance, saving crucial cooking time during meal preparation.
• Balance nutritional needs by using Greek yogurt instead of sour cream and adding quinoa for extra protein and dietary flexibility.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Broiling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 439 kcal
• Sugar: 4 g
• Sodium: 845 mg
• Fat: 25 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 88 mg