Chicken Stuffed Poblano Peppers

A Warm Welcome to Flavor and Comfort

You know those meals that seem to hug you from the inside out? The kind that fill your kitchen with an irresistible aroma and your heart with nostalgia? That’s what Chicken Stuffed Poblano Peppers are all about.

This recipe takes the humble poblano pepper — mild, smoky, and just a little mysterious — and turns it into a flavorful vessel for creamy, spiced chicken. It’s comforting enough for a cozy night at home yet impressive enough to serve to guests.

If you’ve never tried roasting poblanos before, you’re in for a treat. Their subtle smokiness blends beautifully with the creamy filling, creating a dish that’s hearty, colorful, and bursting with authentic Mexican flavor.

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What Exactly Are Chicken Stuffed Poblano Peppers?

At their core, Chicken Stuffed Poblano Peppers are roasted poblano chiles filled with shredded chicken, sautéed aromatics, cheese, and spices. Think of them as the bolder, smokier cousin of stuffed bell peppers.

Poblanos are mild in heat but rich in flavor — they’re often used to make chiles rellenos, one of Mexico’s most beloved traditional dishes. In this version, you’ll skip the batter and frying, focusing instead on fresh, roasted flavor and creamy filling.

Why you’ll love them:

• They’re flavorful but not too spicy.
• They can be made ahead of time and reheated easily.
• They’re high in protein and naturally gluten-free.

This dish strikes the perfect balance between indulgence and nourishment — comfort food with character.

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Why You’ll Love This Chicken Stuffed Poblano Pepper Recipe

1. A Perfect Mix of Smoky and Creamy

When you roast poblano peppers, their skin blisters and blackens, infusing them with an earthy, smoky depth. Paired with a cheesy chicken filling, each bite hits all the right notes — tender, flavorful, and satisfying.

2. Customizable and Family-Friendly

Whether you prefer it mild or with a little kick, this recipe adapts to your taste. Add corn, rice, or beans for extra texture, or go low-carb by keeping it all about the protein and peppers.

3. Great for Meal Prep

You can prepare the filling in advance or even assemble the peppers the night before. When you’re ready to eat, just bake until hot and bubbly.

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Ingredients You’ll Need

Let’s get your kitchen ready. Here’s everything you’ll need to make four servings of this delicious dish:

Ingredient	Amount	Notes/Substitutes
Poblano peppers	4 large	Substitute Anaheim peppers if needed
Cooked shredded chicken	2 cups	Rotisserie chicken saves time
Onion, diced	½ cup	Yellow or white both work
Garlic, minced	2 cloves	Adds depth and aroma
Cream cheese	4 oz (½ block)	Softened for easy mixing
Shredded cheese (Monterey Jack or cheddar)	1 cup	Melts beautifully
Ground cumin	1 tsp	Optional, for smoky warmth
Salt and pepper	To taste	Season to your liking
Olive oil	1 tbsp	For roasting the peppers

Optional Add-ins:

• Cooked corn or black beans for extra texture
• Diced jalapeño if you like it spicy
• Fresh cilantro or avocado for garnish

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How to Make Chicken Stuffed Poblano Peppers (Step-by-Step Guide)

This recipe is straightforward and perfect for any skill level. Let’s walk through it together:

Step 1 – Roast the Poblanos

• Preheat your oven to 400°F (200°C).
• Place the peppers on a baking sheet and lightly brush them with olive oil.
• Roast for 20 minutes, turning halfway through, until the skins are blistered and slightly charred.
• Remove from the oven, cover with foil or a clean kitchen towel, and let them steam for 10 minutes.
• Gently peel off the skin, make a slit lengthwise, and remove the seeds.

👉 Pro Tip: Don’t rinse the peppers — you’ll wash away that beautiful roasted flavor.

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Step 2 – Prepare the Filling

• In a skillet, heat a little olive oil over medium heat.
• Add the diced onion and cook until translucent.
• Stir in minced garlic and cook for about 30 seconds, just until fragrant.
• Add the shredded chicken, cream cheese, shredded cheese, cumin, salt, and pepper.
• Mix until everything is creamy and well blended.

If you’re a texture lover, toss in a handful of corn or black beans at this stage — it gives the filling extra personality.

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Step 3 – Stuff and Bake

• Gently open each roasted pepper and spoon the chicken mixture inside.
• Arrange them in a baking dish, then sprinkle extra cheese on top.
• Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.

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Step 4 – Serve and Enjoy

Once baked, these peppers are ready to steal the show.
Top them with a dollop of sour cream, a sprinkle of cilantro, or some diced avocado.

Serving ideas:

• Pair with Mexican rice or a side of refried beans.
• Add a squeeze of lime for a bright, zesty finish.

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Tips for the Best Chicken Stuffed Poblano Peppers

1. Choose Your Peppers Wisely

Look for firm, glossy poblanos with no wrinkles. Medium-sized ones are easier to fill and serve.

2. Roast Evenly

Turning the peppers halfway through ensures even charring and easier peeling.

3. Don’t Overfill

Leave room for the filling to heat through evenly — plus, it keeps your presentation neat.

4. Experiment with Cheese

Monterey Jack melts beautifully, but pepper jack adds a fun little kick.

5. Make It Ahead

Stuffed peppers can be made up to 24 hours in advance and baked when you’re ready to eat.

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Variations and Serving Suggestions

Make It Spicy

Add a minced jalapeño or chipotle pepper in adobo sauce to the filling for a smoky kick.

Go Vegetarian

Swap the chicken for black beans, corn, and rice — a hearty and satisfying alternative.

Low-Carb Option

Skip the rice and beans and stick with protein-packed filling and roasted peppers.

Perfect Pairings

• Drinks: Pair with a refreshing margarita, horchata, or sparkling lime water.
• Sides: Try elote (Mexican street corn), guacamole, or a crisp green salad.

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Nutritional Breakdown (Per Serving)

Nutrient	Amount
Calories	~320
Protein	28g
Fat	15g
Carbohydrates	8g

This makes Chicken Stuffed Poblano Peppers a balanced option — high in protein, low in carbs, and loaded with flavor.

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FAQs About Chicken Stuffed Poblano Peppers

Are poblano peppers spicy?

Not really! Poblanos are mild and smoky. If you remove the seeds and membranes, the heat level is very gentle — perfect even if you don’t love spicy food.

Can I use bell peppers instead?

Absolutely. Bell peppers will give you a sweeter flavor and slightly softer texture, but the dish will still be delicious.

Can I make Chicken Stuffed Poblano Peppers ahead of time?

Yes! You can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. They also reheat beautifully.

Can I freeze them?

Definitely. Once baked, let them cool completely, wrap individually, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

What kind of chicken works best?

Rotisserie chicken is a time-saver, but any cooked, shredded chicken works — even leftovers from grilled or baked chicken.

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Bringing It All Together

There’s something special about recipes like this — simple ingredients that come together to create something extraordinary. Chicken Stuffed Poblano Peppers are that kind of magic.

You start with humble peppers, roast them until smoky and tender, then fill them with creamy, cheesy chicken. The result? A dish that feels comforting, indulgent, and deeply satisfying — one that makes any evening feel like a celebration.

So go ahead — grab those poblanos, fire up the oven, and let your kitchen fill with that irresistible aroma. Once you take your first bite, you’ll know this recipe deserves a permanent place in your rotation.

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Ready to Share the Flavor?

If you make these Chicken Stuffed Poblano Peppers, I’d love to hear how they turn out!
💬 Drop a comment below with your favorite twist on the recipe.
📸 Snap a photo and tag it on social media — because these peppers are too pretty not to share!
📌 Don’t forget to save or print this recipe for next time — trust me, you’ll want to make it again.