Description
Looking for a satisfying, flavorful dinner idea that’s both comforting and bold? These Homemade Chicken Stuffed Poblano Peppers are the perfect answer. A smoky roasted poblano pepper shell is filled with juicy, seasoned shredded chicken, creamy cheeses, and fresh herbs, then topped with a melty cheese crust. This easy recipe is great for weeknights, dinner parties, or meal prep. It’s low in carbs, packed with protein, and fully customizable. Whether you're after quick dinner ideas, easy low-carb meals, or healthy stuffed pepper recipes—this one ticks every box.
Ingredients
4 large poblano peppers
2 cups cooked shredded chicken
1 cup cooked rice (optional)
1/2 cup diced onion
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
1/2 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
1/4 cup chopped fresh cilantro
Fresh lime wedges, for serving
Instructions
1. Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet for 15–20 minutes until skins blister. Cover and steam 10 minutes, peel skins, slice open, and remove seeds.
2. Heat olive oil in a skillet over medium. Sauté diced onion for 3-4 minutes, then add garlic for 30 seconds. Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper. Cook 2-3 minutes and remove from heat.
3. In a large bowl, mix chicken mixture with sour cream, cream cheese, half the cheeses, and chopped cilantro. Add cooked rice if using.
4. Stuff each poblano pepper with the filling. Place on a baking sheet or dish.
5. Sprinkle remaining cheese over stuffed peppers. Bake at 375°F (190°C) for 15-20 minutes until bubbly. Broil 2-3 minutes for golden cheese.
6. Rest 5 minutes. Garnish with cilantro and serve with lime wedges.
Notes
For a lower-carb version, omit rice or use cauliflower rice.
Use freshly shredded cheese for the best melt and flavor.
Leftovers store and reheat wonderfully—ideal for meal prep.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: stuffed peppers, chicken dinner, easy low carb recipe, poblano pepper recipes, weeknight dinner ideas