Homemade Chicken Stuffed Poblano Peppers

Juicy, cheesy, and bursting with bold flavor, Homemade Chicken Stuffed Poblano Peppers are a comforting blend of roasted peppers, tender shredded chicken, zesty spices, and a golden blanket of melted cheese. This dish brings together the rustic depth of smoky poblano peppers with the creamy richness of a Mexican-inspired filling, all baked to bubbling perfection. Each bite delivers a satisfying balance of texture and spice that makes it hard to stop at just one.

Whether you're looking for a crowd-pleasing dinner, a flavorful low-carb option, or just a new twist on stuffed peppers, this recipe checks every box. It’s simple enough for weeknight cooking but impressive enough for guests. The poblano’s subtle heat pairs beautifully with the cheesy chicken stuffing, creating a wholesome and hearty meal that tastes like it came straight from your favorite Mexican restaurant.

Why You’ll Love This Homemade Chicken Stuffed Poblano Peppers

• It's a one-dish meal that feels hearty but not heavy.
• Low in carbs and high in flavor.
• Versatile filling: use leftover rotisserie chicken or freshly shredded chicken breast.
• Great for meal prepping or freezing for later.
• Customizable with your favorite cheese or protein swaps.

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Preparation Phase & Tools to Use

To bring this dish to life, you'll need a few kitchen essentials. A baking sheet and parchment paper help roast the poblano peppers evenly while making cleanup effortless. A skillet is crucial for combining the filling ingredients, allowing the flavors to meld together. A sharp knife and spoon are essential for preparing the peppers (cutting and de-seeding), and a mixing bowl makes it easy to stir the cheesy chicken filling together. Lastly, a good cheese grater will let you freshly shred cheese, which melts better and tastes richer than pre-shredded varieties.

Each tool plays a vital role in making sure the dish is both easy to assemble and beautifully baked.

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Preparation Tips

Start by roasting the poblano peppers until the skin blisters—this not only softens the peppers but adds a smoky depth that enhances the overall flavor. Let them cool slightly before cutting and seeding to avoid burns and to handle them more easily. Use cooked chicken that's already seasoned or shred up some leftover rotisserie chicken to save time. Mix your cheeses thoroughly into the filling to ensure even distribution, and don’t skimp on seasoning—poblanos are mild, so the filling is where the punch of flavor should come from. For a crispier cheese topping, broil the stuffed peppers for a couple of minutes at the end of baking.

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Ingredients for Homemade Chicken Stuffed Poblano Peppers

• 4 large poblano peppers
• 2 cups cooked shredded chicken (rotisserie or freshly prepared)
• 1 cup cooked rice (optional, for added texture and bulk)
• ½ cup diced onion
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• ½ cup sour cream or Mexican crema
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or pepper jack cheese
• ¼ cup chopped fresh cilantro (plus more for garnish)
• Fresh lime wedges, for serving

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Step 1: Roast the Poblano Peppers

Preheat your oven to 400°F (200°C). Place the whole poblano peppers on a lined baking sheet and roast them for about 15-20 minutes, turning once halfway through, until the skins are blistered and slightly charred. Remove from the oven and cover with foil or place in a bowl with plastic wrap to steam for 10 minutes. This helps loosen the skins. Once cooled, carefully peel off the skins, slice each pepper lengthwise on one side, and remove the seeds.

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Step 2: Prepare the Chicken Filling

In a skillet over medium heat, add olive oil, then sauté the diced onion for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Stir in the shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and cook for 2-3 minutes. Remove from heat and let it cool slightly.

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Step 3: Mix the Cheesy Filling

In a large bowl, combine the seasoned chicken mixture with sour cream, softened cream cheese, half of the cheddar and Monterey Jack cheeses, and chopped cilantro. Mix until everything is well incorporated. If using rice, fold it in at this stage.

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Step 4: Stuff the Peppers

Gently fill each poblano pepper with the cheesy chicken mixture, pressing it in so it’s evenly packed. Place the stuffed peppers back on the baking sheet or in a baking dish.

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Step 5: Top and Bake

Sprinkle the remaining cheese evenly over the stuffed peppers. Bake uncovered at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly. For extra golden cheese, broil on high for 2-3 minutes at the end, keeping a close eye to avoid burning.

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Step 6: Garnish and Serve

Remove the peppers from the oven and let them rest for 5 minutes. Garnish with additional chopped cilantro and serve with fresh lime wedges on the side. These pair beautifully with a side of black beans, avocado slices, or a crisp salad.

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Notes

Homemade Chicken Stuffed Poblano Peppers are flexible and forgiving, which makes them ideal for experimenting. You can substitute the chicken with ground beef, turkey, or even a plant-based protein to suit your dietary preferences. If you're avoiding rice, skip it entirely or swap with cauliflower rice for a low-carb version. The key is balancing the creaminess of the filling with the smoky, mildly spicy flavor of the poblano.

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Watch Out for These Mistakes While Cooking

• Over-roasting the peppers: If the poblanos are left in the oven too long, they can become too soft and tear when stuffing.
• Under-seasoning the filling: Poblanos are mild in flavor, so the filling needs to be well-seasoned to carry the dish.
• Not removing all the seeds: Poblano seeds can be bitter; take care to clean them thoroughly after roasting.
• Using pre-shredded cheese: It often contains anti-caking agents that affect melting; fresh-shredded cheese yields a better result.
• Skipping the resting phase: Letting the stuffed peppers rest for a few minutes after baking helps the filling set and makes them easier to serve.

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Storage Instructions

Leftover stuffed peppers should be cooled to room temperature before storage. Place them in an airtight container and refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 10-15 minutes or microwave in 1-minute intervals until warmed through. For longer storage, freeze individual stuffed peppers in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Estimated Nutrition (Per Serving – based on 1 stuffed pepper)

• Calories: 390
• Protein: 28g
• Carbohydrates: 9g
• Dietary Fiber: 2g
• Sugars: 3g
• Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 520mg

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prep the stuffed peppers a day ahead, store them in the fridge, and bake when ready to serve.

Are these peppers spicy?

Poblano peppers are mild and smoky, not very spicy. If you're sensitive to heat, make sure to remove all seeds and membranes.

Can I freeze the stuffed peppers?

Absolutely. Freeze them after assembling or baking, and reheat as needed.

What can I serve with this dish?

Black beans, corn salad, avocado slices, or a simple tomato rice are great side dish options.

Can I use canned chicken?

Yes, though fresh or rotisserie chicken will provide better texture and flavor.

How do I make it keto-friendly?

Skip the rice and use full-fat cheeses. You can also mix in cauliflower rice for texture.

What cheese melts best for this recipe?

Monterey Jack, pepper jack, and cheddar all melt beautifully and add different layers of flavor.

Can I grill the poblanos instead of roasting them?

Yes! Grilling adds even more smoky flavor. Just watch them carefully so they don’t get too charred.

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Conclusion

Homemade Chicken Stuffed Poblano Peppers deliver flavor, comfort, and just the right amount of heat. This dish is a brilliant way to elevate your weeknight dinner or impress at a gathering with minimal effort. Versatile and hearty, it’s a favorite you’ll keep coming back to. Enjoy it fresh from the oven with a splash of lime and a side of your choice—and don’t forget, it stores and reheats like a dream.

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