Stuffed Poblano Peppers

Name: Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: Olive oil spray; 4 poblano peppers (medium-sized, 1 pound total weight with refuse, 12 ounces cleaned weight); 1 tablespoon olive oil; 2 tomatoes (medium, diced; 10 ounces); 1/2 onion (medium, diced; 4 ounces); 1 tablespoon fresh garlic (minced); 1 teaspoon Diamond Crystal kosher salt; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 cups cooked chicken breast (shredded; 10 ounces); 1 cup part-skim mozzarella (shredded; 4 ounces); 1/2 cup cilantro (chopped); 1/2 cup sharp cheddar (shredded; 2 ounces)

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A fiesta of flavors and colors, these stuffed poblano peppers are flavorful, gorgeous, and surprisingly easy to make.

I often make a double batch because the leftovers are just as good as the freshly made peppers.

Stuffed poblano peppers are served on a white plate with a napkin.

These stuffed poblanos are bursting with flavor! The combination of peppers, shredded chicken, and melted cheese is phenomenal.

And while it may look like a complex recipe, it's easy, especially if you use pre-cooked chicken.

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Ingredients
Variations
Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Mexican Recipes
Foodie Newsletter
Recipe Card
Comments

Ingredients

You'll only need a few simple ingredients to make this recipe. The recipe card below includes the complete list and exact measurements. Here's an overview and some comments:

Olive oil: I love cooking with this flavorful oil. You can also use avocado oil.
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: It's fine to use jarred minced garlic, although freshly minced tastes better.
Seasonings: I use kosher salt, dried oregano, and ground cumin.
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.
Cilantro: Fresh cilantro adds a great flavor to this dish.

Variations

Sometimes, I use a pound of 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. I especially like cream cheese.
You can experiment with other melty cheese. Fontina, asiago, and provolone all work in this recipe. I especially like provolone.
You can make this recipe with bell peppers for those who dislike spicy food.
Smoked paprika is an excellent addition to the spices used in this recipe. I sometimes add one teaspoon.
If you don't like cilantro, you can use parsley instead.

Instructions

The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:

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

Cook tomatoes, onions, garlic, and spices in olive oil. Remove the pan from the heat and mix in cooked shredded chicken, mozzarella, and cilantro.

Stuff the chicken mixture into the poblanos and bake them in a broiler-safe pan.

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

The poblano peppers are ready in the pan.

Expert Tip

If you can only find small peppers, you can use them to make this recipe, using 8-10 peppers instead of four. You can also mix different pepper sizes and bake them together.

As you can see in the photo below, when filming the video for this recipe, I used three medium peppers and four small ones (that's what was available at the farmers' market) and baked them all together for 30 minutes. They all turned out great!

Different sizes of poblano peppers on a baking sheet.

Recipe FAQs

Are poblano peppers very spicy?

Poblanos have mild to medium heat according to the Scoville Scale. They are significantly milder than jalapenos, for example. Most adults find their heat level tolerable.

However, in my experience, the heat level is too high for children and adults who dislike spicy food. If you're one of them, use bell peppers instead of poblanos, or make these stuffed bell peppers.

Can poblanos irritate your skin?

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

I recommend wearing gloves when handling poblano peppers, especially if you know you're sensitive.

Can you eat poblano peppers raw?

You can. When eaten raw, they have a crisp texture and a fresh flavor. You can dice them and add them to salads. But in my opinion, they taste better when cooked. Cooking also softens their skin, which can be fibrous.

Should I remove the skin?

Poblano skin is edible, but some people find it unpleasant to eat and prefer to remove it. I don't remove the skin.

Serving Suggestions

Stuffed poblano peppers make a great appetizer when you serve one per person. But I often serve two per person as our main course. You can serve them with toppings such as salsa, sour cream, or guacamole.

When I serve these peppers as a main course, I add a simple side such as:

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power, or in a 350°F oven until heated through.

To freeze the leftovers, place them on a wax-paper-lined platter, not touching, until they are frozen, and then transfer them to freezer bags (in a single layer). You can keep them in the freezer for up to three months. Thaw them overnight in the fridge before reheating them in the oven or microwave.

Make-ahead tip: If making these peppers ahead of time, it's best to make them without the cheddar topping and add the cheese before reheating.