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    Home » Chicken and Poultry Recipes » Stuffed Poblano Peppers

    Stuffed Poblano Peppers

    Last updated: Apr 28, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

     A fiesta of flavors and colors, these oven-baked, chicken stuffed poblano peppers are super flavorful, absolutely gorgeous, and surprisingly easy to make.

    I often make a double batch of them, because even the leftovers are really good!

    Stuffed poblano peppers served on a white plate.

    I adore Mexican cuisine. It's bursting with flavor! I love the liberal use of spices and especially peppers, and I enjoy the fact that many of the traditional dishes are at least moderately spicy.

    These stuffed poblano peppers did not disappoint. They are super flavorful and I also like the way they look. The combination of peppers, shredded chicken and melted cheese is phenomenal. And while it may look like a complex recipe to make, it's actually quite easy, especially if you use pre-cooked chicken.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestion
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these tasty stuffed poblanos. The full list and the exact measurements are included in the recipe card below. Here's an overview and some comments:

    The ingredients needed to make chicken-stuffed poblanos.

    Olive oil: I love cooking with this flavorful oil. You can also use avocado oil, which has a higher smoke point and a neutral flavor.

    Poblano peppers: They are widely available in supermarkets, usually in an area dedicated to spicy chile peppers.

    Tomatoes: Try to pick red, ripe-yet-firm tomatoes.

    Onion and garlic: I'm lazy, so I use the food processor to chop the onion, and I frequently use jarred minced garlic.

    Seasonings: I use kosher salt, dried oregano, and ground cumin. Make sure the spices are fresh! A stale spice can easily ruin a dish.

    Shredded cooked chicken breast: You can also use shredded rotisserie chicken. Just make sure to remove the skin. Its texture won't work in this recipe.

    Shredded cheeses: I use mozzarella and cheddar. You can experiment with other melty cheese. Fontina, asiago, and provolone will all work beautifully in this recipe.

    Cilantro: Fresh cilantro adds a great flavor to this dish. If you don't like cilantro you can use parsley instead.

    Instructions

    It's surprisingly easy to make these stuffed poblano peppers. The detailed instructions are included in the recipe card below. Here's an overview of the steps:

    You start by prepping the peppers. Remove a thin layer from their top, remove the seeds and membranes, then cut a slit down their side.

    The next step: cooking tomatoes, onions, garlic, and spices in some olive oil.

    Next, you remove the pan from the heat and mix in cooked shredded chicken, mozzarella, and cilantro.

    A photo collage showing steps 106 for making stuffed poblano peppers.

    Now, stuff the tasty chicken mixture into the poblanos and bake them in a broiler-safe pan.

    The very last step is to sprinkle some cheddar cheese on top of the peppers and broil them just to melt the cheese.

    A photo collage showing steps 7-10 for making chicken-stuffed poblanos.

    Expert tip

    If you can only find small peppers, you can use them to make this recipe, using 8-10 of them instead of four.

    They might need slightly less time in the oven, but not necessarily. As you can see in the video below, I used 3 medium ones and 4 small ones (that's what was available at the farmers' market) and baked them all together for 30 minutes. They all turned out great!

    Frequently asked questions

    Are poblano peppers very spicy?

    Poblanos have a rich flavor, a meaty texture, and mild to medium heat. Three of us loved the extra heat. One of us - the one who's under twelve - said she would have preferred stuffed bell peppers instead.

    If you're not fond of spicy foods, you can certainly use the same tasty chicken filling to stuff sweet bell peppers.

    Can poblanos burn your hands?

    Yes. Although they are fairly mild, they do contain capsaicin, which can be very irritating for some people.

    I recommend wearing gloves when handling poblano peppers, especially if you know you're sensitive (I'm not).

    Can you eat poblano peppers raw?

    You can, but they taste much better when cooked. Cooking also softens their outer skin which can be quite fibrous.

    Variations and substitutions

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use cooked and drained ground beef instead of chicken.
    • Instead of mixing mozzarella into the chicken mixture, you can mix softened cream cheese or a shredded Mexican cheese blend.
    • The same recipe can be made with bell peppers for those who don't like their food spicy.
    • Smoked paprika is a nice addition to the spices used in this recipe.

    Serving suggestion

    You can serve stuffed poblano peppers as an appetizer, one per person. But I often serve two per person as our main course, with a simple side such as arugula salad or tomato salad.

    If you'd like, you can serve them with toppings such as salsa, sour cream, or guacamole.

    Storing leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave, covered, on 50% power, or in a 300°F oven. The leftovers are excellent, by the way.

    Stuffed poblanos served on a white plate with a napkin.

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    Recipe card

    Stuffed Poblano Peppers
    4.97 from 1826 votes
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    Chicken-Stuffed Poblano Peppers

     A fiesta of flavors and colors, these oven-baked, chicken-stuffed poblano peppers are delicious, gorgeous, and surprisingly easy to make.
    Prep Time20 mins
    Cook Time30 mins
    Rest time5 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 4 peppers
    Calories: 300kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • Olive oil spray
    • 4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
    • 1 tablespoon olive oil
    • 2 medium tomatoes, diced (10 oz.)
    • ½ medium onion, diced (4 oz.)
    • 1 tablespoon minced fresh garlic
    • 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 2 cups cooked chicken breast, shredded (10 oz.)
    • 1 cup part-skim mozzarella, shredded (4 oz.)
    • ½ cup chopped fresh cilantro
    • ½ cup sharp cheddar, shredded (2 oz.)

    INSTRUCTIONS

    • Preheat your oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and spray it with oil.
    • Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.
    • Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
    • Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
    • Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes (the smell will be amazing!).
    • Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit.
    • Broil the peppers 6 inches below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Let them rest for 5 minutes before serving.

    WATCH THE VIDEO:

    NOTES

    It's a good idea to wear gloves while handling poblano peppers to prevent chili pepper burn, especially if you know you're sensitive.
    In addition to oregano and cumin, I sometimes add smoked paprika to this dish. It's really good!
    If you can only find small poblanos, you can use them to make this recipe, using 8-10 of them instead of four. They might need slightly less time in the oven, but as you can see in the video, I simply used 3 medium ones and 4 small ones and baked them all together for 30 minutes. They all turned out great. 
    If you don't like spicy food, you can make the same recipe with bell peppers. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1stuffed pepper | Calories: 300kcal | Carbohydrates: 14g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Sodium: 547mg | Fiber: 2g | Sugar: 3g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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