Chicken Stuffed Poblano Peppers
Chicken Stuffed Poblano Peppers are a flavorful, oven-baked dinner made with mild, smoky poblano peppers filled with creamy, cheesy chicken. This easy recipe is high in protein, naturally low-carb, and packed with Tex-Mex–inspired flavor without being overly spicy. Perfect for weeknights, meal prep, or casual entertaining, these stuffed poblanos are comforting, satisfying, and simple to make.
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.