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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
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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.

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
  • 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
  • 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
  • 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
  • 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 SheetBefore 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

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:

How Hot are Poblano Peppers?

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.

How to Store Leftovers?

Refrigerate the leftovers in an airtight container for up to 5 days.

Can You Eat Poblano Peppers Raw?

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.

How to Reheat?

Reheat leftovers in the microwave or in the oven depending on how much you have leftover.

Chicken Stuffed Poblano Peppers on a baking sheet

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.

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Chicken Stuffed Poblano Peppers

5 from 3 votes
Chicken Stuffed Poblano Peppers is loaded with flavor and easy to make. Chicken, cheese and seasoning makes this meal a family favorite.
Prep Time 15 minutes
Cook Time 20 minutes
Let Rest 10 minutes
Total Time 45 minutes
Servings 8
Cuisine American
Course Appetizer
Calories 231

Ingredients

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!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 231kcal, Carbohydrates 19g, Protein 19g, Fat 9g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Cholesterol 45mg, Sodium 582mg, Potassium 547mg, Fiber 6g, Sugar 3g, Vitamin A 581IU, Vitamin C 56mg, Calcium 210mg, Iron 3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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