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Home » Recipes » Dinner

Spicy Chicken Stuffed Poblano Peppers

Published: Apr 19, 2022 · Modified: May 14, 2024 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

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These spicy chicken stuffed poblano peppers are filled with a combination of meat, veggies, and spices. A delicious, filling dinner without a huge amount of effort.

finished peppers on a plate

I'm sharing with you an updated version of one of our family's favorite recipes! We make these stuffed peppers with both chicken and ground beef and both turn out delicious. Stuffed peppers are totally a favorite of ours. After you make these Tex-Mex peppers, try Chicken Parm Stuffed Peppers, and Buffalo Chicken Stuffed Peppers.

I do have a confession. These poblanos aren’t exactly stuffed. I sliced the peppers in half lengthwise to make it easier to fill them, but because poblanos are more thin and long, there's not a lot of real estate to "stuff." They are more like pepper “boats” than anything else. Regardless, the pepper works as a little vessel to hold the filling.

finished chicken stuffed poblanos in baking dish

Poblanos can vary from not spicy and all to close to the spiciness level of a jalapeno pepper. I find the best way to check is to smell them. The super fragrant peppers tend to be more spicy. I love the spiciness they offer, but if you find that you prefer a milder heat, you can swap in bell peppers instead.

If you are interested in more recipes using poblanos, try this Instant Pot Poblano Soup or Ground Venison Chili.

Ingredients for stuffed poblano peppers

ingredients for chicken stuffed poblanos shown on a white background
  • olive oil
  • shredded cooked chicken
  • jalapeno
  • onion
  • canned diced tomatoes
  • cooked rice
  • corn
  • black beans (canned or you can easily cook dry black beans in the instant pot)
  • cumin
  • chili powder
  • garlic powder
  • salt
  • poblano peppers
  • shredded monterey jack cheese

How to make cheese stuffed poblanos with chicken

Preheat oven to 375 degrees.

While the oven is preheating, add oil to a skillet over medium heat.

Add in diced jalapeno and small onion. Allow to cook for about 5-7 minutes, until the veggies have softened.

ingredients for chicken filling in a glass bowl
filling mixed with a wooden spoon

To a medium sized bowl, add shredded chicken, sauteed jalapeno and onion, can of diced tomatoes, cooked rice, corn, black beans, half of the cheese, and spices. Stir to combine.

poblanos cut in half lengthwise in a baking dish

Cut place your halved poblano peppers in cut side up. Spoon filling into each pepper. You may have extra filling, depending on the size of your peppers. I just pour the rest over the top!

uncooked peppers waiting to be stuffed with cheese
poblanos topped with cheese and ready to go in the oven.
finished dish shown from overhead

Top with shredded cheese and bake for 30-40 minutes, until peppers are tender.

Top Tip

I often use the same cast iron skillet to prepare veggies for the filling, that I do to bake the filled peppers. This really helps with clean up! If you don't have an oven-safe skillet-- create the filling in a regular pan and then bake the peppers in a glass baking dish.

Try them with ground beef

peppers stuffed with ground beef and seasoning.

To be honest, we make these stuffed peppers most often with ground beef! It is super easy to do and so fast, especially if you forget to take something out for dinner. I often cook the ground beef from half frozen in the pan and it turns out great.

There are instructions in the recipe card below for how to adopt this recipe to use beef instead of chicken. You could totally use ground turkey, ground pork, or even ground venison.

How to serve

peppers shown on a white plate

I love serving these mexican stuffed poblanos with all the fixins', similar to a taco night spread! My favorite toppings are below, use whatever you like!

  • Sour cream
  • Salsa
  • Pickled jalapenos
  • Hot sauce
  • Lime wedges

Storage

Store any leftover chicken stuffed poblano peppers in an airtight container for up to 3-4 days. These poblanos make amazing leftovers for lunches or dinners throughout the week and heat up really well in the microwave.

plating suggestion of chicken stuffed poblanos with citrus garnish

Spicy Chicken Stuffed Poblano Peppers

Sarah Baumeister
Spicy Chicken Stuffed Poblano Peppers are an easy way to enjoy Tex-Mex in a new way! Serve with sour cream and salsa for a family favorite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course chicken
Cuisine Mexican
Servings 4 servings
Calories 403 kcal

Ingredients
  

  • 1 tbsp. olive oil
  • 2 cups cooked shredded chicken or diced
  • 1 jalapeno diced finely and seeds removed
  • 1 small onion diced
  • 1 can diced tomatoes 15 oz.
  • 1 cup cooked rice
  • ½ cup corn frozen or canned
  • ½ cup canned black beans drained and rinsed
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 4 poblano peppers halved, with stem and seeds removed
  • 1 cup monterey jack cheese

Instructions
 

  • Preheat oven to 375 degrees.
  • While the oven is preheating, add oil to a skillet over medium heat.
  • Add in diced jalapeno and small onion. Allow to cook for about 5-7 minutes, until the veggies have softened.
  • To a medium sized bowl, add shredded chicken, sauteed jalapeno and onion, can of diced tomatoes, cooked rice, corn, black beans, half the cheese, and spices. Stir to combine.
  • Cut and place your halved poblano peppers in cut side up. Spoon filling into each pepper. You may have extra filling, depending on the size of your peppers. I just pour the rest over the top!
  • Top with shredded cheese and bake for 30-40 minutes, until peppers are tender.

Notes

To make these peppers with ground beef:
  • Preheat oven to 375 degrees.
  • While the oven is preheating, begin to brown 1 lb. ground beef in an oven-safe skillet. 
  • Once the meat has started browning, break it up with a wooden spoon. Add in diced jalapeno and small onion. Allow to cook for about 5-10 minutes, until the meat is mostly cooked through.
  • Add in diced tomatoes, cooked rice, corn, black beans, and spices. Stir to combine. 
  • Cut and place your halved poblano peppers in cut side up. Spoon filling into each pepper. You may have extra filling, depending on the size of your peppers. I just pour the rest over the top!
  • Top with cheese and bake for 30-40 minutes, until peppers are tender. 

Nutrition

Serving: 1gCalories: 403kcalCarbohydrates: 31gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 78mgSodium: 1035mgFiber: 6gSugar: 6g
Tried this recipe?Let us know how it was!

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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

About Sarah

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