These Chicken Stuffed Poblano Peppers are packed with flavor and easy enough for a quick weeknight meal that is sure to impress! Use store bought rotisserie chicken and frozen rice to make this wholesome meal in less than 40 minutes!
This is not your grandmother's stuffed pepper recipe! A TexMex inspired chicken, corn, sour cream and rice filling stuffed inside a roasted poblano pepper and topped with bubbly and delicious Monterey jack cheese.
These stuffed peppers are packed with flavor and incredibly simple to throw together. Mild poblanos make this a not too spicy dish that the whole family can enjoy!
Other Mexican & Latin inspired recipes to enjoy!
- Cutting board and knife
- Measuring cups and spoons: I love this set from Oxo!
- Baking sheet
- Large skillet: Preferably one with high sides. This Calphalon Deep Fry Pan works great!
- Poblano peppers: Look for firm peppers on the larger side.
- Shredded chicken: I love using rotisserie chicken for this recipe because it is so easy and adds a ton of flavor. You can also use home cooked shredded chicken breasts or thighs.
- Sour cream: I always recommend using full fat dairy products. They have way more flavor and tend to be a lot less processed.
- Monterey jack cheese: You can substitute with mozzarella or a Mexican cheese mix if desired. Cheddar would also work.
- Frozen corn: You can substitute with canned corn, just be sure to drain before adding.
- Cooked rice: This is a great recipe for using leftover rice. If you don't have any my favorite shortcut is to use frozen microwavable rice.
- Can of diced tomatoes: No need to drain!
- Chili Powder
- Dried cilantro
- Olive oil
- Salt & pepper
Step by Step Instructions
Time needed: 40 minutes.
How to make Chicken Stuffed Poblano Peppers
- Prep your ingredients.
Wash and dry the peppers, shred the chicken, chop the onion, crush the garlic and measure out the spices. This will make cooking a much quicker and easier experience!
- Broil the poblanos.
Broil for 3 minutes per side. Do NOT add any oils or seasoning to the peppers before roasting.
When you are done broiling reduce the oven temperature to 350 degrees F.
- Clean out the peppers.
Make a shallow incision down the middle of the pepper and then remove any seeds and pith from the inside. Try to keep the pepper intact so it is easier to stuff. Set aside.
- Make the filling.
Follow instructions to make the filling in a large skillet.
- Stuff the poblano peppers with the filling.
- Top with cheese and bake.
- Remove from the oven and serve hot. Enjoy!
Frequently Asked Questions
Poblano peppers are extremely mild. They come in at about 1,500 SHUs or Scoville heat units (comparatively a habañero comes in around 250,000 SHUs). The heat level does vary from pepper to pepper but most people won't find this dish overly spicy.
Definitely. These stuffed poblano peppers can be stored in the fridge for 2 days before serving. Simply reheat in a 350 degree oven for about 15 minutes or simply heat in the microwave.
Absolutely! These stuffed peppers reheat in the microwave beautifully! Make a batch to enjoy in your lunch all week.
Yes, you don't have to use rice if you don't want to. Quinoa would also work great. I've never tried it with cauliflower rice but I imagine that would work as well.
A drizzle of hot sauce, squeeze of lime and some fresh cilantro are all you need to make this a fabulous and filling meal!
Made this recipe? Let me know what you think in the comments!
Chicken Stuffed Poblano Peppers
- Baking Sheet
- Cutting board and knife
- Measuring cups and spoons
- 6 large Poblano peppers
- 1 tbsp olive oil
- ½ onion, diced
- 1 clove garlic, crushed
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp dried cilantro
- ½ tsp paprika
- 1 tsp salt
- 1 can diced tomatoes, 14.5 oz
- ½ lime, juice of about 1 tbsp
- ½ cup sour cream I recommend full fat
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups shredded chicken about 1 rotisserie chicken
- 2 cups Monterey jack cheese, shredded
- Preheat the oven to a broil. Arrange Poblano peppers on a baking sheet (do NOT add any oil or seasoning). Broil the peppers for about 3 minutes until slightly blistered. Flip the peppers to. the other side and broil for an additional 3 minutes. Remove peppers from the oven and reduce the oven temperature to 350 degrees F. When cool enough to handle, use a knife to carefully make a slit down the middle of the peppers (do NOT cut the whole pepper in half). Carefully remove the seeds and pith while leaving the pepper intact. Repeat with all peppers and set aside.
- Preheat about a tbsp of olive oil in a large skillet over medium high heat. Once hot, add onion and cook over medium high heat for about 5 minutes until soft. Add garlic, spices and salt to the skillet and mix to to combine. Cook for about 30 seconds to 1 minute over medium high heat until garlic is fragrant. Add in can of diced tomatoes and continue cooking for 2 more minutes over medium high heat. After 2 minutes reduce heat to low and add lime juice and sour cream. Stir to combine then add cooked rice, frozen corn and shredded chicken. Cook over low heat for a couple minutes until the mixture is heated through. Remove mixture from the heat and stir in 1 cup of shredded Monterey jack cheese. Taste the mixture for seasoning and add additional salt and pepper according to personal preference.
- Using a spoon, carefully transfer the mixture into the roasted poblano peppers, dividing as evenly as possible and filling to the top. Once the peppers have been filled sprinkle remaining cheese over the tops of the stuffed peppers. Bake on a baking sheet at 350 degrees F for 15-17 minutes. At the end, turn the broiler on for an additional 1-2 minutes to get the cheese nice any bubbly. Be sure to watch closely to prevent burning!
- Remove the stuffed peppers from the oven and serve hot. Enjoy!