Chicken Stuffed Poblano Peppers

If you’ve ever bought poblano peppers because they looked brave at the grocery store and then stood in your fridge regretting life choices, this recipe redeems both you and the peppers.

Why This Recipe Is Awesome

This works because poblanos bring mild heat and deep, smoky flavor without demanding you solve a chili-related existential crisis. Roasting them softens the skin and adds a little char for complexity, while the chicken-rice-cheese filling is forgiving: it holds up to reheating, hides last-night’s leftovers, and still eats like dinner instead of sad takeout. It’s efficient, slightly sophisticated, and entirely compatible with lazy evenings and show-off weekends.

Ingredients You’ll Need

• 6 large poblano peppers — the main event; look for smooth skins and no soft spots.
• 2 cups cooked chicken, shredded — rotisserie or leftovers are heroes here.
• 1 cup cooked rice or quinoa — binds the filling and stretches the protein.
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 small onion, finely chopped — about 1 cup; keeps things savory.
• 2 cloves garlic, minced — don’t skip it unless you like bland victory.
• 1/2 cup corn (fresh, canned, or frozen) — adds pop and sweetness; optional but recommended.
• 1/2 cup diced tomatoes — drains well to avoid sogginess.
• 1 tsp ground cumin and 1 tsp chili powder — for obvious reasons.
• Salt and pepper to taste
• 2 tbsp olive oil — for sautéing and roasting touch-ups.
• Juice of 1 lime — brightens everything.
• Handful of cilantro, chopped — optional but makes you look like you planned ahead.
• Sour cream or Mexican crema for serving
• Optional crunchy topping: panko or tortilla chips, lightly toasted

Step-by-Step Instructions

1. Step 1

   Roast the poblanos over a gas flame, under a broiler, or in a hot dry skillet until the skins are blistered and dark on all sides, then place them in a bowl covered with plastic wrap to steam for 10 minutes so the skins peel off easily; once cool, slit each pepper lengthwise and remove seeds, keeping the stem if you care about looks. Meanwhile, heat the olive oil in a skillet over medium heat, sauté the onion until translucent, add the garlic for 30 seconds, then add shredded chicken, corn, diced tomatoes, cumin, chili powder, salt, and pepper; stir until warmed through and fragrant. Take the pan off heat, fold in cooked rice, half the cheese, lime juice, and most of the cilantro so the filling is cohesive and well-seasoned — taste and adjust now because this is when it matters.

2. Step 2

   Preheat your oven to 375°F (190°C). Gently stuff each pepper with the chicken mixture without crushing them — a firm but not overflowing fill prevents mess and soggy bottoms — place in a baking dish, sprinkle the remaining cheese on top, and cover loosely with foil; bake 18–22 minutes until piping hot and cheese-melty, then remove foil and broil 1–2 minutes if you want the cheese browned and dramatic. Finish with cilantro, a drizzle of crema, and a squeeze of lime; serve with a simple side salad or crisp tortillas, and accept compliments gracefully.

Common Mistakes to Avoid

Peeling poblanos before they’ve steamed is rookie move — it makes the skin stubborn and your kitchen smell like regret. Overstuffing causes burst peppers and a casserole-like mess; leave a little room so heat circulates and filling doesn’t steam into mush. Under-seasoning the filling because you’re saving salt for the table makes for a bland center; season while cooking and taste — you’re allowed to be opinionated here. Finally, skipping the broil step when you promised “melty” cheese steals half the joy.

Alternatives & Substitutions

If chicken isn’t an option, swap in shredded rotisserie turkey, ground beef, or crumbled tofu for vegetarian protein — black beans or pinto beans are brilliant for meatless versions and bulk up the filling. Swap rice for cooked farro or cauliflower rice if you want more texture or fewer carbs; for dairy-free, use a plant-based cheese and a drizzle of cashew crema instead of sour cream. Short on time? Use pre-roasted poblanos from the jar (rinse well) or shortcut to a filling by mixing shredded chicken with pre-made salsa and cheese — I won’t tell.

FAQ

Can I make these ahead of time?

Yes — assemble the stuffed peppers, cover, and refrigerate up to 24 hours; bake as directed straight from the fridge, adding a few extra minutes. If you want them bite-ready, bake fully, cool, and reheat covered in the oven at 350°F (175°C) for 10–15 minutes.

Can I freeze stuffed poblanos?

Absolutely. Freeze individually on a tray until solid, then transfer to a freezer bag for up to 2 months; bake from frozen at 375°F (190°C), covered, for about 30–40 minutes, then uncover to brown the top. Texture softens a bit, but flavor survives admirably.

How spicy are poblanos — should I worry?

Poblanos are generally mild with a smoky edge; they have unobtrusive heat that won’t make you cry unless you have a very weak palate. If you prefer extra warmth, add a chopped jalapeño to the filling or a pinch of cayenne; if you fear spice, remove all seeds and membranes and stick to the milder varieties.

Final Thoughts

These chicken-stuffed poblano peppers are forgiving, quick enough for weeknights, and fancy enough to serve when people you want to impress are coming over. They marry smoky pepper, savory filling, and gooey cheese in a package that’s easier to make than it looks — plus they turn leftovers into a real meal, which is practically chef-level ingenuity. Make a batch, hide one for yourself, and don’t be surprised when friends ask for the recipe (you can tell them you improvised, it sounds better).

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.