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Easy Chicken Stuffed Poblano Peppers

Easy Chicken Stuffed Poblano Peppers

Juicy chicken, melty cheese, and warm spices tuck into tender roasted poblanos for a weeknight-friendly, crowd-pleasing dinner.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 lb poblano peppers about 4–5 peppers, halved and seeded
  • 1.5 tbsp olive oil divided, for peppers and filling
  • 0.75 cup diced onion
  • 2 tsp minced garlic
  • 1.25 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • 0.75 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 2.5 cup cooked shredded chicken rotisserie works great
  • 1.5 cup cooked white rice brown rice works too
  • 0.75 cup black beans, drained rinsed if canned
  • 0.75 cup corn kernels fresh, frozen, or canned
  • 0.75 cup diced tomatoes drained; or use chunky salsa
  • 3 oz cream cheese, softened
  • 1.25 cup shredded Monterey Jack or cheddar divided
  • 1 tbsp fresh lime juice
  • 0.25 cup chopped fresh cilantro plus extra for garnish

Instructions

Preparation Steps

  • Heat oven to 425°F. Line a sheet pan with foil.
  • Halve poblanos lengthwise and remove seeds. Rub with 1 tbsp oil and a pinch of salt.
  • Roast peppers cut side down until tender and blistered, 12–15 minutes. Cool slightly.
  • Warm remaining oil in a skillet over medium heat. Soften onion 3–4 minutes, then stir in garlic.
  • Season with cumin, chili powder, oregano, salt, and pepper. Cook 30 seconds until fragrant.
  • Fold in chicken, rice, beans, corn, and tomatoes. Heat, stirring, until hot throughout, 3–4 minutes.
  • Take off heat. Mix in cream cheese, half the shredded cheese, lime juice, and cilantro until creamy.
  • Nestle roasted poblanos in a lightly oiled baking dish. Fill each with the warm chicken mixture.
  • Top with remaining cheese. Bake until melted and bubbly, 10–12 minutes. Broil 1 minute for extra color.
  • Rest 5 minutes. Garnish with more cilantro and serve with lime wedges if you like.

Notes

Swap rice with cauliflower rice for a lighter bite, or add a spoonful of salsa verde under the cheese for tang. Leftovers keep up to 3 days refrigerated; reheat covered at 350°F until warmed through.
This recipe is an original creation inspired by classic Easy Chicken Stuffed Poblano Peppers flavors. All ingredient ratios and instructions are independently developed.