These stuffed poblano peppers are a flavorful and satisfying dish, filled with tender shredded chicken, bold spices, and melted cheese. With just a few simple ingredients and minimal prep, they’re perfect for a weeknight dinner or when you’re craving something hearty with a Mexican twist.

Why You’ll Love This Recipe

Stuffed poblano peppers offer a perfect balance of bold flavor, texture, and comfort. The mild heat of poblano peppers pairs beautifully with the cheesy, spiced chicken filling, making each bite deliciously satisfying. This recipe is quick, customizable, and ideal for those looking to make a wholesome, flavorful meal without spending hours in the kitchen.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large poblano peppers
2 cups shredded cooked chicken (store-bought rotisserie chicken works well)
1 cup shredded cheese (such as Monterey Jack or cheddar)
1/2 cup salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice each poblano pepper lengthwise, removing the seeds and membranes. Arrange the peppers on the prepared baking sheet.
In a mixing bowl, combine the shredded chicken, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix well until thoroughly combined.
Spoon the chicken mixture into each poblano pepper, filling them generously.
Bake in the preheated oven for 20–25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving.

Servings and timing

Servings: 4 stuffed poblano peppers
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 240 kcal per stuffed pepper

Variations

Vegetarian Option: Substitute shredded chicken with black beans, corn, and cooked rice or quinoa.
Spicier Version: Add diced jalapeños or hot sauce to the filling mixture.
Cheese Swap: Try using Oaxaca, pepper jack, or a Mexican cheese blend for different flavor profiles.
Add Veggies: Incorporate sautéed onions, zucchini, or bell peppers for added nutrition.
Creamy Twist: Mix in a bit of cream cheese or sour cream to make the filling creamier.

storage/reheating

Store any leftover stuffed poblano peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10–15 minutes or until heated through. Alternatively, you can microwave them for 1–2 minutes, though the peppers may become softer.

FAQs

How spicy are poblano peppers?

Poblano peppers are generally mild in heat, much less spicy than jalapeños, making them suitable for most palates.

Can I make these stuffed peppers ahead of time?

Yes, you can prepare them a day in advance. Assemble and refrigerate them, then bake just before serving.

What’s the best way to shred chicken for this recipe?

Rotisserie chicken is a great shortcut, but you can also boil or bake chicken breasts and shred them using two forks or a stand mixer.

Can I freeze stuffed poblano peppers?

Yes, you can freeze them after baking. Let them cool, wrap them individually, and store in a freezer-safe container for up to 2 months.

How do I keep the peppers from getting soggy?

Avoid overbaking and make sure the filling isn’t too watery. You can drain excess moisture from salsa if needed.

What sides go well with this dish?

Rice, black beans, guacamole, or a simple salad are excellent accompaniments.

Can I use green bell peppers instead of poblanos?

Yes, although the flavor will differ slightly. Bell peppers are milder and sweeter than poblanos.

Is this dish gluten-free?

Yes, as long as the salsa and spices used are certified gluten-free.

What type of salsa works best?

A chunky tomato-based salsa or roasted tomatillo salsa both complement the chicken and cheese well.

How can I make the dish creamier?

Mix a spoonful of sour cream or cream cheese into the filling before stuffing the peppers.

Conclusion

Stuffed poblano peppers are a delicious, easy-to-prepare meal that delivers bold flavors with minimal effort. Whether you’re serving them for a family dinner or entertaining guests, this dish is sure to impress. With plenty of room for customization and make-ahead convenience, it’s a reliable recipe you’ll return to time and again.

Stuffed Poblano Peppers

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 stuffed peppers
Category: Dinner
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Print Recipe

Description

These stuffed poblano peppers are filled with tender shredded chicken, bold spices, salsa, and gooey cheese, then baked until perfectly tender. A flavorful and simple Mexican-inspired dish that’s ideal for busy weeknights or a delicious homemade dinner!

Ingredients

4 large poblano peppers
2 cups shredded cooked chicken (store-bought rotisserie chicken works well)
1 cup shredded cheese (such as Monterey Jack or cheddar)
1/2 cup salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Peppers: Slice each poblano pepper lengthwise, removing the seeds and membranes. Place them on the prepared baking sheet.
Make the Filling: In a bowl, mix together shredded chicken, cheese, salsa, cumin, chili powder, salt, and pepper until well combined.
Stuff the Peppers: Fill each pepper generously with the chicken mixture.
Bake: Bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
Serve: Garnish with chopped cilantro and serve warm. Pairs great with rice, beans, or salad.

Notes

You can use a mix of cheeses for extra flavor.
For a spicier kick, add a bit of diced jalapeño to the filling.
These are great for meal prep and reheat well.