Zesty Savory Chicken Stuffed Poblano Peppers Recipe

Stuffed poblano peppers bring incredible zest to any home-cooked meal, redefineing ordinary ingredients into an extraordinary culinary experience.

Bold flavors dance within these vibrant green peppers, creating a delightful fusion of textures and spices.

Mexican cuisine celebrates these peppers as a canvas for remarkable creativity and taste.

The robust poblano offers a mild heat that welcomes adventurous palates without overwhelming delicate sensibilities.

Rich, tender chicken nestles perfectly inside the pepper’s gentle curves, promising a satisfying and hearty bite.

Wholesome ingredients combine to elevate this dish from simple to spectacular, making every forkful a celebration of comfort and flavor.

Tips for Roasting and Filling Poblano Peppers

• Roast Peppers Perfectly: Char poblanos evenly under the broiler, rotating carefully to prevent burning, which develops deeper smoky flavors.
• Control Spice Level: Remove all seeds and membranes for milder peppers, or keep some for extra heat depending on personal preference.
• Ensure Tender Chicken: Use pre-cooked, shredded rotisserie chicken for guaranteed moisture and consistent texture throughout the filling.
• Cheese Melting Technique: Let cheese rest at room temperature before sprinkling to help it melt more smoothly and create a golden, bubbly surface.
• Prep Ahead Strategy: Assemble stuffed peppers earlier in the day and refrigerate, then bake just before serving to save time and enhance flavor melding.

Storing Chicken Poblano Peppers the Smart Way

• Refrigerate: Transfer cooled stuffed peppers to an airtight container and store in the refrigerator for up to 3-4 days.
• Freeze: Wrap individual peppers tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months to maintain best quality and flavor.
• Reheat: Warm refrigerated peppers in a preheated 350°F oven for 10-15 minutes, or microwave on medium power for 2-3 minutes until heated through. For frozen peppers, thaw overnight in the refrigerator before reheating.

What Matches with Chicken-Stuffed Poblanos

• Pair with Zesty Mexican Margarita: A refreshing lime margarita complements the spicy poblano peppers and cuts through the rich, creamy chicken filling. The citrusy cocktail balances the warm, earthy spices in the dish.
• Match with Cool Cilantro-Lime Slaw: A crisp, tangy coleslaw provides a fresh counterpoint to the warm, cheesy stuffed peppers. The bright herbs and crunchy texture offer a delightful contrast to the soft, cheesy pepper.
• Serve with Crisp Amber Lager: A smooth Mexican-style amber lager enhances the dish's smoky poblano flavor. The beer's malty undertones and light carbonation cleanse the palate between bites of the rich, cheesy chicken filling.
• Complement with Mango Salsa: A vibrant, sweet-and-spicy mango salsa adds a tropical twist to the savory stuffed peppers. The fruity salsa's brightness cuts through the creamy cheese and provides a refreshing layer of flavor.

New Stuffing Ideas for Chicken Poblano Peppers

• Vegetarian Volcano: Replace chicken with black beans, quinoa, and diced zucchini for a protein-packed plant-based version that bursts with fresh flavors.
• Spicy Southwest Fusion: Add diced jalapeños, swap rice for cauliflower rice, and incorporate ground beef or chorizo for a bolder, more intense protein profile.
• Mediterranean Makeover: Substitute chicken with ground lamb, replace chili powder with oregano, add crumbled feta cheese, and mix in chopped kalamata olives for a Greek-inspired transformation.
• Seafood Sensation: Swap chicken for succulent cooked shrimp or crabmeat, incorporate diced bell peppers, and sprinkle with smoked paprika to create a coastal-inspired stuffed pepper experience.

Why Savory Chicken Stuffed Poblano Peppers Are So Filling

• Bursting with Vibrant Flavors: Dive into a mouthwatering combination of spices like chili powder, cumin, and paprika that create a bold, zesty taste profile that'll wake up your taste buds.
• Texture Adventure: Experience the perfect blend of crispy blistered poblano peppers, tender shredded chicken, and creamy melted cheese that offers a delightful contrast in every single bite.
• Quick and Easy Weeknight Winner: This recipe comes together in under 45 minutes, making it an ideal solution for busy families craving a delicious, satisfying meal without spending hours in the kitchen.
• Customizable Comfort Food: Easily adapt the recipe by swapping chicken with ground beef, adding different vegetables, or adjusting spice levels to suit individual preferences and dietary needs.

Everything You Need for Chicken Stuffed Poblano Peppers

Main Ingredients:

Peppers:- Poblano Peppers: Large, mild green peppers with a slightly spicy flavor, perfect for stuffing and roasting.

Protein and Grains:- Shredded Chicken, Cooked Rice: Tender rotisserie chicken and fluffy rice provide hearty and filling base for the stuffing.

Vegetables:- Onion, Corn, Diced Tomatoes: Fresh onion adds depth, sweet corn brings texture, and tomatoes create a juicy sauce.

Cheese and Dairy:- Monterey Jack Cheese, Sour Cream: Creamy cheese melts beautifully, and tangy sour cream adds richness to the dish.

Seasonings:- Chili Powder, Cumin, Dried Cilantro, Paprika, Salt: Warm spices and herbs create a complex, authentic Mexican-inspired flavor profile.

Liquid and Fat:- Olive Oil, Lime Juice: Olive oil helps with cooking, while fresh lime juice brightens the overall taste.

Aromatics:- Garlic: Adds a pungent, deep flavor to the stuffed peppers.

How to Prepare Savory Chicken Stuffed Poblano Peppers

Step 1: Roast Poblano Peppers

Crank your oven to broil. Spread poblano peppers on a baking sheet and broil for 3-4 minutes per side until they’re charred and blistered. Transfer to a cooling rack and let them rest.

Reduce oven temperature to 350°F.

Carefully slice each pepper down the middle and delicately remove seeds and inner membranes while keeping the pepper whole.

Step 2: Prepare Flavorful Filling

Heat olive oil in a large skillet over medium-high heat.

• Diced onion
• Crushed garlic
• Chili powder
• Ground cumin
• Dried cilantro
• Sweet paprika
• Salt

Cook until onions become translucent and spices release their aroma.

Step 3: Build Complex Flavor Profile

• Diced tomatoes
• Lime juice
• Sour cream

Stir and simmer for 2-3 minutes.

Reduce heat to low and blend ingredients thoroughly.

Step 4: Combine Filling Components

• Cooked white rice
• Frozen corn kernels
• Shredded chicken
• Shredded cheese

Ensure everything is heated evenly and well-incorporated.

Step 5: Stuff and Bake Peppers

Generously fill each roasted poblano pepper with the chicken mixture.

Sprinkle additional cheese on top of each pepper.

Bake for 15-17 minutes until heated through.

Switch to broil for 1-2 minutes to create a golden, bubbly cheese topping.

Step 6: Serve and Enjoy

Remove peppers from oven and let cool for 2-3 minutes.

Plate and garnish with fresh cilantro or green onions if desired.

Savory Chicken Stuffed Poblano Peppers Recipe

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4.6 from 35 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Mexican-inspired poblano peppers become a delightful culinary journey filled with tender chicken, melted cheese, and rich spices. Hearty ingredients blend seamlessly, creating a mouthwatering dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 6 large poblano peppers
• 2 cups shredded chicken (about 1 rotisserie chicken)
• 2 cups monterey jack cheese, shredded
• 1 cup cooked rice
• 1 cup frozen corn

Spices and Seasonings:

• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon dried cilantro
• ½ teaspoon paprika
• 1 teaspoon salt

Sauce and Additional Ingredients:

• 1 tablespoon olive oil
• ½ onion, diced
• 1 clove garlic, crushed
• 1 can (14.5 ounces / 411 grams) diced tomatoes
• ½ lime, juice (about 1 tablespoon)
• ½ cup sour cream (full fat recommended)

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Instructions

1. Carefully char poblano peppers under the broiler, rotating until surfaces develop a light, blistered exterior. Allow peppers to cool completely after removing from oven.
2. Delicately slice each pepper lengthwise and meticulously extract seeds and internal membranes while preserving the pepper’s structural integrity.
3. Sauté diced onions in olive oil until translucent and fragrant, developing a golden, soft texture.
4. Incorporate aromatic spices including chili powder, cumin, dried cilantro, and paprika into the onion mixture, stirring continuously to prevent burning.
5. Add diced tomatoes and allow them to simmer, releasing their natural juices and melding with the spice blend.
6. Reduce heat and gently fold in lime juice and sour cream, creating a creamy, tangy sauce that coats the ingredients.
7. Introduce cooked rice, frozen corn, and shredded chicken into the skillet, ensuring each component is evenly distributed and warmed through.
8. Remove from heat and fold in a generous portion of shredded cheese, tasting and adjusting seasonings as necessary.
9. Carefully stuff each prepared poblano pepper with the rich, flavorful mixture, distributing the filling evenly.
10. Sprinkle remaining cheese atop the stuffed peppers, creating a tempting golden surface.
11. Bake in a preheated oven until heated thoroughly, then briefly broil to achieve a perfectly bronzed, bubbling cheese topping.

Notes

• Crafting these peppers feels like a culinary adventure, blending vibrant Mexican flavors with comforting home-style cooking.
• Poblano peppers transform from simple vegetables into star performers, charring softly under broiler heat for a smoky undertone.
• Versatile chicken filling allows creative tweaks, welcoming personal touches like swapping rice with quinoa or adding extra spicy kick.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 85 mg