Description
These Homemade Chicken Stuffed Poblano Peppers are a bold, cheesy, and satisfying dish that blends smoky roasted peppers with creamy, spiced shredded chicken and melty cheese. Perfect for a quick dinner, meal prep, or even a healthy snack option, these stuffed peppers are naturally gluten-free, full of flavor, and customizable for any diet. This easy recipe delivers comfort food vibes with just the right amount of heat—ideal for your list of go-to dinner ideas.
Ingredients
4 poblano peppers
2 cups shredded chicken
4 oz cream cheese
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 onion, finely diced
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped fresh cilantro
Lime wedges, for serving
Instructions
1. Preheat oven to 400°F (200°C). Roast whole poblano peppers on a baking sheet for 15–20 minutes, turning once, until skins blister. Cover and steam for 10 minutes.
2. While peppers roast, heat olive oil in a skillet. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 1 minute.
3. Stir in shredded chicken, cream cheese, sour cream, cumin, chili powder, salt, and pepper. Cook until cheese is melted and mixture is creamy.
4. Peel cooled peppers, then slice each lengthwise and remove seeds.
5. Spoon filling evenly into each pepper. Place on a baking dish.
6. Top with cheddar and Monterey Jack cheese.
7. Bake at 375°F (190°C) for 15–20 minutes until cheese is bubbly and golden.
8. Remove, rest for a few minutes, then garnish with cilantro and lime wedges. Serve warm.
Notes
Use fresh shredded cheese instead of pre-shredded for better melting.
Peeling the poblano skins after roasting is key for texture and flavor.
The filling can be made a day ahead to save time during dinner prep.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: easy recipe, dinner ideas, stuffed peppers, low carb, spicy chicken