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Chicken Stuffed Poblano Peppers is loaded with flavor and easy to make. Chicken, cheese and seasoning makes this meal a family favorite.
This Easy Chicken Poblano Peppers are loaded with simple ingredients. It is a low carb recipe that even my pickiest eater loves. This easy weeknight meal is great to use up leftover chicken and a variety of add-ins.
If you loved our Chicken Stuffed Peppers or Jalapeno Popper Stuffed Chicken Recipe, then you will love this stuffed pepper recipe.
Table of Contents
Why This Recipe Works:
If you are anything like me, I love to use up leftovers in other ways so my kids don’t know they are eating leftovers. We eat a lot of chicken and this is a great way to shred the chicken and add to these peppers.
I love that this recipe is so simple that I can make it and enjoy a family dinner before heading out the door. This recipe can easily be prepped ahead of time and it even better leftover.
Ingredients
- Poblano Peppers
- Cooked Shredded Chicken
- Shredded Monterey Jack Cheese
- Green Onions (sliced)
- Black Beans (drained and rinsed, 15 ounces)
- Diced Tomatoes (15 ounces, drained)
- Frozen Corn (thawed)
- Garlic Powder
- Chili Powder
- Cumin
- Salt
- Black Pepper
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change Meat – Shredded chicken works great but you can also make this recipe with rotisserie chicken. We have even made it with ground beef or ground turkey for a delicious variation.
- Spices – Feel free to change the spices to what you prefer. Add in smoked paprika, fresh cilantro, oregano and even a tablespoon of taco seasoning.
- Rice – To stretch the stuffing mixture, add in cooked rice or cauliflower rice.
- Sauce – If you prefer a more saucier mixture, combine the stuffing ingredients with enchilada sauce or salsa.
- Bell Peppers – You can also stuff bell peppers instead of poblano peppers for a delicious variation. Stuffed bell peppers are great for those that are sensitive to heat.
Step by Step Instructions
- Step 1 – Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Step 2 – Cut Poblano peppers in half lengthwise and remove the seeds and membranes from each of the peppers.
- Step 3 – In a mixing bowl stir together the cooked chicken, 1 cup of the shredded cheese, half of the green onions, beans, corn, diced tomatoes, and seasonings until well combined.
- Step 4 – Spoon the chicken mixture in each of the poblano pepper halves and place the in the baking dish.
- Step 5 – Bake for 15 minutes until the peppers are tender and cheese is melted. Top each of the peppers with the remaining shredded cheese and sliced green onions. Bake for 5 minutes to melt the cheese.
- Step 6 – Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!
Recipe Tips:
- Preparing Peppers – If you have sensitive skin, you may need to slice the peppers with gloves on.
- Baking Sheet – Before placing the stuffed peppers on the baking sheet, we recommend lining it with parchment paper. This helps with easy cleanup and serving the peppers.
- Combining the Ingredients – Combine the ingredients in a bowl and make sure everything is combined before adding to peppers.
- Rest Peppers – After removing the peppers from the oven, we recommend them resting for about 10 minutes.
Serving Suggestions:
Feel free to serve these mild to medium heat level peppers as an appetizer or as a main dish. Make sure to add your favorite toppings when serving. We like to top with sour cream, slice jalapenos, salsa or guacamole.
Frequently Asked Questions:
Poblano Peppers are milder than jalapeno peppers heat level. It will depend on if you like spicy foods. These might be too spicy for kids so you may substitute for a bell pepper.
Refrigerate the leftovers in an airtight container for up to 5 days.
You can eat poblano peppers raw by chopping them up and add to your favorite Mexican dishes or on a salad. They have a crispy texture with a fresh flavor but we prefer them cooked.
Reheat leftovers in the microwave or in the oven depending on how much you have leftover.
More Easy Stuffed Recipes
We love hearing from you. If you make this Chicken Stuffed Poblano Peppers Recipe, please leave us a comment or a star review.
Chicken Stuffed Poblano Peppers
Ingredients
- 4 Poblano Peppers
- 2 cups Cooked Shredded Chicken
- 1 1/2 cup Shredded Monterey Jack Cheese
- 3 Green Onions sliced
- 1 can Black Beans drained and rinsed, 15 ounces
- 1 can Diced Tomatoes 15 ounces, drained
- 1 cup Frozen Corn thawed
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cut Poblano peppers in half lengthwise and remove the seeds and membranes from each of the peppers.
- In a mixing bowl stir together the cooked chicken, 1 cup of the shredded cheese, half of the green onions, beans, diced tomatoes, corn and seasonings until well combined.
- Spoon the chicken mixture in each of the poblano pepper halves and place the in the baking dish.
- Bake for 15 minutes until the peppers are tender. Top each of the peppers with the remaining shredded cheese and sliced green onions. Bake for 5 minutes to melt the cheese.
- Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!
