Chicken Stuffed Poblano Peppers
If you’re tired of boring chicken dinners and want something flavorful without being overly spicy, Chicken Stuffed Poblano Peppers are the perfect solution. They hit that sweet spot between comfort food and fresh, wholesome cooking—no bland chicken, no soggy peppers.
I’ve made this recipe many times when I wanted a meal that looks impressive but is actually easy to pull together. Poblano peppers bring a mild heat and smoky flavor, while the creamy, cheesy chicken filling makes every bite satisfying. It’s a reliable weeknight dinner that also works great for meal prep or casual entertaining.
In this post, you’ll learn how to make chicken stuffed poblano peppers step by step, plus pro tips, variations, serving ideas, and FAQs.
Why You’ll Love This Recipe
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Big flavor, mild heat – Poblanos are smoky, not overpowering
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Protein-packed – Filling and satisfying
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Oven-baked, not fried – Lighter but still comforting
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Easy to customize – Great for low-carb and gluten-free diets
Ingredients & Prep
These Chicken Stuffed Poblano Peppers use simple ingredients that come together beautifully.
Main Ingredients Prep
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Poblano peppers – Halved lengthwise and seeds removed
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Cooked chicken – Shredded or finely chopped
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Onion – Finely diced
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Bell pepper (optional) – Adds sweetness and color
Seasonings, Sauces, or Flavor Base
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Cream cheese – Softened for easy mixing
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Shredded cheese (Mexican blend or Monterey Jack) – Melty and mild
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Garlic – Minced
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Cumin – Adds warmth
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Chili powder – Boosts flavor without too much heat
Pantry Staples
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Olive oil – For sautéing
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Salt and black pepper – Season gradually
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Fresh cilantro (optional) – For garnish
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Lime juice (optional) – Brightens the filling
Step-by-Step Cooking Instructions
Pre-Cooking Prep
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Preheat oven to 375°F
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Line a baking dish with foil or lightly grease it
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Slice poblano peppers in half lengthwise and remove seeds
Cooking Method
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Heat olive oil in a skillet over medium heat
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Sauté onion (and bell pepper if using) until soft
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Add garlic, cumin, and chili powder; cook 30 seconds
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Stir in cooked chicken and cream cheese until smooth
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Remove from heat and mix in shredded cheese
Doneness or Texture Check
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Filling should be creamy and thick, not runny
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Chicken should be evenly coated with cheese mixture
Resting or Final Touches
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Spoon chicken mixture evenly into poblano halves
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Arrange peppers in the baking dish
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Bake uncovered for 25–30 minutes until peppers are tender
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Broil 2–3 minutes if you want bubbly, browned tops
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Let rest 5 minutes before serving
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Overbaking peppers – They should be tender, not mushy
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Under-seasoning filling – Taste before stuffing
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Skipping the rest time – Helps the filling set
Recommended Tools
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Sharp knife
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Large skillet
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Mixing spoon
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Baking dish
Storage & Reheating Tips
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Refrigerator: Store leftovers up to 4 days
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Freezer: Freeze fully cooked peppers up to 2 months
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Reheat: Oven or microwave until warmed through
Flavor Variations
Spicy Version
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Add diced jalapeños
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Use pepper jack cheese
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Stir in hot sauce or chipotle powder
Healthy / Special Diet Option
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Low-carb: Naturally low-carb as written
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Keto: Use full-fat cream cheese and skip sweet add-ins
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Dairy-free: Use dairy-free cream cheese and shredded cheese
Global Flavor Twist
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Tex-Mex: Add corn and black beans
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Southwest: Add smoked paprika and cumin
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Mediterranean: Swap spices for oregano and add olives
Serving Suggestions
Chicken stuffed poblano peppers pair well with:
Side Dishes
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Cilantro lime rice
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Mexican-style cauliflower rice
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Simple green salad
Toppings
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Sour cream or Greek yogurt
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Salsa or pico de gallo
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Fresh cilantro
Extras
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Lime wedges
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Hot sauce
FAQs
Can I make this ahead of time?
Yes. Chicken Stuffed Poblano Peppers can be assembled ahead, covered, and refrigerated up to 24 hours before baking.
How do I fix common mistakes?
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Peppers too firm: Bake a little longer, loosely covered
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Filling too dry: Stir in a spoon of cream cheese or sour cream
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Too bland: Add salt, lime juice, or extra seasoning
Conclusion
These Chicken Stuffed Poblano Peppers are flavorful, comforting, and surprisingly easy to make. They’re perfect for busy weeknights, healthy dinners, or anytime you want something a little different without extra effort.
If you loved this recipe, you’ll also enjoy stuffed bell peppers or creamy chicken enchilada–style dishes. Save this recipe, share it with friends, and enjoy every cheesy, savory bite.
Chicken Stuffed Poblano Peppers
Ingredients
- Main Ingredients
- 4 large poblano peppers halved lengthwise and seeds removed
- 2 cups cooked chicken shredded or finely chopped
- ½ small onion finely diced
- ½ bell pepper diced (optional)
- Seasonings Sauces, or Flavor Base
- 6 oz cream cheese softened
- 1 cup shredded cheese Mexican blend or Monterey Jack
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Pantry Staples
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh cilantro optional garnish
- 1 tablespoon lime juice optional
Instructions
- Preheat oven to 375°F (190°C). Lightly grease or line a baking dish.
- Slice poblano peppers in half lengthwise and remove seeds and membranes. Arrange cut-side up in the baking dish.
- Heat olive oil in a skillet over medium heat.
- Sauté onion (and bell pepper if using) until softened, about 3–4 minutes.
- Add garlic, cumin, and chili powder; cook 30 seconds until fragrant.
- Stir in cooked chicken and cream cheese until smooth and well combined.
- Remove from heat and mix in shredded cheese and lime juice if using.
- Spoon the chicken mixture evenly into each poblano half.
- Bake uncovered for 25–30 minutes, until peppers are tender.
- Broil 2–3 minutes for bubbly, lightly browned tops if desired.
- Let rest 5 minutes, garnish, and serve.
Notes
- Poblanos are mild and smoky; heat level varies slightly by pepper.
- Taste the filling before stuffing and adjust seasoning as needed.
- Resting time helps the filling firm up for cleaner servings.
