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Chicken Stuffed Poblano Peppers is loaded with flavor and easy to make. Chicken, cheese and seasoning makes this meal a family favorite.
![Chicken Stuffed Poblano Peppers on a serving platter](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-14.jpg)
This Easy Chicken Poblano Peppers are loaded with simple ingredients. It is a low carb recipe that even my pickiest eater loves. This easy weeknight meal is great to use up leftover chicken and a variety of add-ins.
If you loved our Chicken Stuffed Peppers or Jalapeno Popper Stuffed Chicken Recipe, then you will love this stuffed pepper recipe.
Table of Contents
Why This Recipe Works:
If you are anything like me, I love to use up leftovers in other ways so my kids don’t know they are eating leftovers. We eat a lot of chicken and this is a great way to shred the chicken and add to these peppers.
I love that this recipe is so simple that I can make it and enjoy a family dinner before heading out the door. This recipe can easily be prepped ahead of time and it even better leftover.
Ingredients
![Chicken Stuffed Poblano Peppers ingredients - poblano peppers, chicken, cheese, green onions, black beans, diced tomatoes, corn, garlic powder, chili powder, cumin, salt, pepper](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-6.jpg)
- Poblano Peppers
- Cooked Shredded Chicken
- Shredded Monterey Jack Cheese
- Green Onions (sliced)
- Black Beans (drained and rinsed, 15 ounces)
- Diced Tomatoes (15 ounces, drained)
- Frozen Corn (thawed)
- Garlic Powder
- Chili Powder
- Cumin
- Salt
- Black Pepper
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change Meat – Shredded chicken works great but you can also make this recipe with rotisserie chicken. We have even made it with ground beef or ground turkey for a delicious variation.
- Spices – Feel free to change the spices to what you prefer. Add in smoked paprika, fresh cilantro, oregano and even a tablespoon of taco seasoning.
- Rice – To stretch the stuffing mixture, add in cooked rice or cauliflower rice.
- Sauce – If you prefer a more saucier mixture, combine the stuffing ingredients with enchilada sauce or salsa.
- Bell Peppers – You can also stuff bell peppers instead of poblano peppers for a delicious variation. Stuffed bell peppers are great for those that are sensitive to heat.
Step by Step Instructions
- Step 1 – Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Step 2 – Cut Poblano peppers in half lengthwise and remove the seeds and membranes from each of the peppers.
![Preparing the poblano peppers by cutting and removing seeds on a cutting board](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-8.jpg)
- Step 3 – In a mixing bowl stir together the cooked chicken, 1 cup of the shredded cheese, half of the green onions, beans, corn, diced tomatoes, and seasonings until well combined.
![Combining the stuffing ingredients in a bowl](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-7.jpg)
- Step 4 – Spoon the chicken mixture in each of the poblano pepper halves and place the in the baking dish.
![Chicken Stuffed Poblano Peppers on a baking sheet](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-10.jpg)
- Step 5 – Bake for 15 minutes until the peppers are tender and cheese is melted. Top each of the peppers with the remaining shredded cheese and sliced green onions. Bake for 5 minutes to melt the cheese.
- Step 6 – Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!
Recipe Tips:
- Preparing Peppers – If you have sensitive skin, you may need to slice the peppers with gloves on.
- Baking Sheet – Before placing the stuffed peppers on the baking sheet, we recommend lining it with parchment paper. This helps with easy cleanup and serving the peppers.
- Combining the Ingredients – Combine the ingredients in a bowl and make sure everything is combined before adding to peppers.
- Rest Peppers – After removing the peppers from the oven, we recommend them resting for about 10 minutes.
![Close up image Chicken Stuffed Poblano Peppers on a baking sheet](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-1.jpg)
Serving Suggestions:
Feel free to serve these mild to medium heat level peppers as an appetizer or as a main dish. Make sure to add your favorite toppings when serving. We like to top with sour cream, slice jalapenos, salsa or guacamole.
Frequently Asked Questions:
Poblano Peppers are milder than jalapeno peppers heat level. It will depend on if you like spicy foods. These might be too spicy for kids so you may substitute for a bell pepper.
Refrigerate the leftovers in an airtight container for up to 5 days.
You can eat poblano peppers raw by chopping them up and add to your favorite Mexican dishes or on a salad. They have a crispy texture with a fresh flavor but we prefer them cooked.
Reheat leftovers in the microwave or in the oven depending on how much you have leftover.
![Chicken Stuffed Poblano Peppers on a baking sheet](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-11.jpg)
More Easy Stuffed Recipes
We love hearing from you. If you make this Chicken Stuffed Poblano Peppers Recipe, please leave us a comment or a star review.
![](https://www.eatingonadime.com/wp-content/uploads/2023/11/200-300KB-Chicken-Stuffed-Poblano-Peppers-14-1.jpg)
Chicken Stuffed Poblano Peppers
Ingredients
- 4 Poblano Peppers
- 2 cups Cooked Shredded Chicken
- 1 1/2 cup Shredded Monterey Jack Cheese
- 3 Green Onions sliced
- 1 can Black Beans drained and rinsed, 15 ounces
- 1 can Diced Tomatoes 15 ounces, drained
- 1 cup Frozen Corn thawed
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cut Poblano peppers in half lengthwise and remove the seeds and membranes from each of the peppers.
- In a mixing bowl stir together the cooked chicken, 1 cup of the shredded cheese, half of the green onions, beans, diced tomatoes, corn and seasonings until well combined.
- Spoon the chicken mixture in each of the poblano pepper halves and place the in the baking dish.
- Bake for 15 minutes until the peppers are tender. Top each of the peppers with the remaining shredded cheese and sliced green onions. Bake for 5 minutes to melt the cheese.
- Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!