Homemade Chicken Stuffed Poblano Peppers

Save this recipe on:

I’ve always had a soft spot for meals that strike the perfect balance between comfort and bold flavor, and these Homemade Chicken Stuffed Poblano Peppers check all the boxes. The first time I made them, I wasn’t prepared for how quickly they’d become a family favorite. The combination of tender roasted poblano peppers, creamy and spicy shredded chicken filling, and golden, bubbling cheese on top makes this dish one of those recipes that you just keep coming back to.

Whether I’m prepping for a cozy weeknight dinner or hosting a casual gathering, these peppers always deliver. They’re hearty enough to stand alone as a main course, yet flexible enough to pair with your favorite sides. Plus, the whole dish comes together in under an hour, which makes it a reliable option even on the busiest days.

Why You’ll Love This Chicken Stuffed Poblano Peppers Recipe

This recipe brings together a smoky heat from the poblanos, a creamy and flavorful chicken filling, and a cheesy top layer that melts beautifully under the broiler. It’s naturally gluten-free, packed with protein, and easy to tweak based on your taste. Whether you love things spicy or more on the mild side, this dish can work for you.

What Kind of Chicken Works Best?

Shredded rotisserie chicken is my go-to for this recipe because it saves time and adds a nice seasoned depth. But if you prefer, you can cook your own chicken breasts or thighs and season them to your liking. Just make sure the meat is tender enough to shred and absorb all that cheesy, creamy goodness.

Options for Substitutions

Not into spicy foods? You can swap out the poblano peppers for bell peppers for a milder version. Vegetarian? Use black beans and quinoa in place of chicken. Want to make it creamier? Add a spoonful of cream cheese into the filling. You can even play with different cheeses—Monterey Jack, cheddar, or a smoky gouda all melt beautifully.

---

Ingredients for This Chicken Stuffed Poblano Peppers Recipe

• Poblano Peppers – These are the heart of the dish. Their mild heat and natural smokiness provide the perfect edible vessel for stuffing.
• Shredded Chicken – Use rotisserie or home-cooked chicken, shredded finely to absorb the creamy filling.
• Cream Cheese – Adds creaminess and a slight tang that balances the spice and enriches the texture.
• Sour Cream – Helps create a smooth filling and brings a subtle tanginess.
• Cheddar Cheese – For that bold, melty topping with a sharp bite.
• Monterey Jack Cheese – Melts like a dream and balances the cheddar with its creamy softness.
• Onion (finely diced) – Provides aromatic sweetness and depth to the filling.
• Garlic (minced) – Enhances the savory flavor profile.
• Olive Oil – Used for sautéing and softening the peppers before stuffing.
• Cumin – Adds a smoky, earthy note that ties everything together.
• Chili Powder – Brings warmth and a mild kick to the filling.
• Salt & Pepper – Essential seasonings to balance and enhance all the other flavors.
• Fresh Cilantro – Adds brightness and freshness as a final garnish.

---

Step 1: Roast the Poblano Peppers

Preheat your oven to 400°F (200°C). Place the whole poblano peppers on a baking sheet and roast them for about 15-20 minutes, turning once halfway through, until the skins are blistered and slightly charred. Remove and cover with foil or place in a sealed bag to steam for 10 minutes. This makes peeling the skin easier.

---

Step 2: Prepare the Filling

While the peppers are steaming, heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute. Then add shredded chicken, cream cheese, sour cream, cumin, chili powder, salt, and pepper. Stir until everything is well combined and the cream cheese is melted into the mixture.

---

Step 3: Peel and Slice the Peppers

Once the peppers have cooled enough to handle, peel off the blistered skin. Carefully slice each pepper down the middle (lengthwise) and remove the seeds and membranes without tearing the pepper.

---

Step 4: Stuff the Peppers

Spoon the creamy chicken mixture evenly into each pepper. Place the stuffed peppers back onto the baking dish, then top generously with a blend of shredded cheddar and Monterey Jack cheese.

---

Step 5: Bake

Return the stuffed peppers to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and starting to brown on top.

---

Step 6: Garnish and Serve

Remove the peppers from the oven and let them rest for a few minutes. Sprinkle with freshly chopped cilantro and serve warm with lime wedges on the side for an optional burst of acidity.

---

How Long to Prepare the Chicken Stuffed Poblano Peppers

Prep Time: Most of your prep time will go into roasting and peeling the poblano peppers, which takes about 30 minutes total. While the peppers are roasting and steaming, you can multitask by preparing the filling. Chopping the onion, garlic, and prepping the chicken and cheese can be done quickly in about 10-15 minutes.

Cooking Time: Once the peppers are stuffed and ready, baking takes around 15-20 minutes. Altogether, expect the total hands-on time to be under an hour, making this ideal for a flavorful weeknight dinner.

---

Tips for Perfect Chicken Stuffed Poblano Peppers

• Don’t skip roasting the peppers. This not only softens them but also enhances their smoky flavor.
• Use a mix of cheeses for optimal melt and flavor. Monterey Jack for creaminess, cheddar for sharpness.
• Season the filling well. Taste as you go to make sure it’s balanced.
• Make ahead: you can prep the filling and roast the peppers a day in advance to save time.
• For extra richness, add a tablespoon of cream cheese into the filling.

---

Watch Out for These Mistakes While Cooking

• Overstuffing the peppers: This can cause them to split or overflow. Fill just enough so they stay intact.
• Skipping the steam step after roasting: It helps the skins peel easily. Don’t rush it.
• Undercooked onions: Always sauté the onions until soft before adding to the mix for a smoother texture.
• Not drying the peppers after peeling: Too much moisture can make the dish soggy.
• Using pre-shredded cheese: Freshly shredded cheese melts better and gives a creamier texture.

---

What to Serve With Chicken Stuffed Poblano Peppers?

1. Mexican Rice

A simple, tomato-based rice with cumin and garlic adds the perfect sidekick.

2. Refried Beans

Creamy refried beans balance out the spice and add extra heartiness.

3. Fresh Avocado or Guacamole

The cooling, buttery flavor of avocado works beautifully with the warm, cheesy peppers.

4. Corn Salad

Something crisp and fresh like a corn and black bean salad gives texture and brightness.

5. Warm Tortillas or Chips

Use these to scoop up any extra filling or juices left on your plate!

---

Storage Instructions

Refrigerating: Let the peppers cool completely before storing in an airtight container. They’ll stay good in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes or microwave for a quicker option.

Freezing: You can freeze stuffed poblano peppers before baking. Just wrap each one tightly in foil and store in a freezer-safe bag. When ready to eat, bake from frozen at 375°F for about 35-40 minutes.

Meal Prep Tip: Store individual portions in containers for easy grab-and-go lunches during the week.

---

Estimated Nutrition

(Per stuffed pepper, approximate values):

• Calories: 320
• Protein: 22g
• Carbohydrates: 10g
• Fiber: 2g
• Fat: 22g
• Saturated Fat: 10g
• Sugar: 3g
• Sodium: 480mg

---

Frequently Asked Questions

How spicy are poblano peppers?

Poblanos have a mild heat, much lower than jalapeños. Roasting them also mellows the spice even more.

Can I make these ahead of time?

Yes! You can prep the entire dish ahead and refrigerate before baking. They hold up very well and even taste better the next day.

What other protein can I use besides chicken?

You can use shredded turkey, ground beef, or even plant-based crumbles for a vegetarian option.

Do I need to peel the poblanos?

Peeling is highly recommended after roasting. The skin can be tough and unpleasant to eat.

Can I make this dairy-free?

Absolutely. Use dairy-free cream cheese and shredded cheese alternatives. The texture may differ slightly, but it still works well.

---

Conclusion

Homemade Chicken Stuffed Poblano Peppers are a satisfying, flavor-packed dish that brings warmth and comfort to your table without a complicated process. With their smoky aroma, creamy filling, and cheesy top, they manage to feel indulgent while staying relatively light and wholesome. Whether you’re making them for a busy weeknight or a special occasion, they’re sure to impress and become a favorite in your kitchen too.

---

Print

Save this recipe on: