Home » Chicken Recipes » Stuffed Poblano Peppers
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
A fiesta of flavors and colors, these stuffed poblano peppers are flavorful, gorgeous, and surprisingly easy to make.
I often make a double batch because the leftovers are just as good as the freshly made peppers.
These stuffed poblanos are bursting with flavor! The combination of peppers, shredded chicken, and melted cheese is phenomenal.
And while it may look like a complex recipe, it's easy, especially if you use pre-cooked chicken.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Mexican Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The recipe card below includes the complete list and exact measurements. Here's an overview and some comments:
- Olive oil: I love cooking with this flavorful oil. You can also use avocado oil.
- Poblano peppers: They are widely available in supermarkets, usually in an area dedicated to spicy chile peppers.
- Tomatoes: Try to pick red, ripe-yet-firm tomatoes.
- Onion and garlic: It's fine to use jarred minced garlic, although freshly minced tastes better.
- Seasonings: I use kosher salt, dried oregano, and ground cumin.
- Shredded cooked chicken breast: You can also use shredded rotisserie chicken. Just make sure to remove the skin. Its texture won't work in this recipe.
- Shredded cheeses: I use mozzarella and cheddar.
- Cilantro: Fresh cilantro adds a great flavor to this dish.
Variations
- Sometimes, I use a pound of cooked and drained ground beef instead of chicken.
- Instead of mixing mozzarella into the chicken mixture, you can mix softened cream cheese or a shredded Mexican cheese blend. I especially like cream cheese.
- You can experiment with other melty cheese. Fontina, asiago, and provolone all work in this recipe. I especially like provolone.
- You can make this recipe with bell peppers for those who dislike spicy food.
- Smoked paprika is an excellent addition to the spices used in this recipe. I sometimes add one teaspoon.
- If you don't like cilantro, you can use parsley instead.
Instructions
The detailed instructions for making these stuffed poblano peppers are included in the recipe card below. Here's an overview of the steps:
You start by prepping the poblanos. Remove a thin layer from their top, remove the seeds and membranes, then cut a slit down their side.
Cook tomatoes, onions, garlic, and spices in olive oil. Remove the pan from the heat and mix in cooked shredded chicken, mozzarella, and cilantro.
Stuff the chicken mixture into the poblanos and bake them in a broiler-safe pan.
The last step is to sprinkle cheddar cheese on top of the peppers and broil them to melt the cheese.
Expert Tip
If you can only find small peppers, you can use them to make this recipe, using 8-10 peppers instead of four. You can also mix different pepper sizes and bake them together.
As you can see in the photo below, when filming the video for this recipe, I used three medium peppers and four small ones (that's what was available at the farmers' market) and baked them all together for 30 minutes. They all turned out great!
Recipe FAQs
Are poblano peppers very spicy?
Poblanos have mild to medium heat according to the Scoville Scale. They are significantly milder than jalapenos, for example. Most adults find their heat level tolerable.
However, in my experience, the heat level is too high for children and adults who dislike spicy food. If you're one of them, use bell peppers instead of poblanos, or make these stuffed bell peppers.
Can poblanos irritate your skin?
Yes. Although they are relatively mild, they contain capsaicin, which can be irritating for some people.
I recommend wearing gloves when handling poblano peppers, especially if you know you're sensitive.
Can you eat poblano peppers raw?
You can. When eaten raw, they have a crisp texture and a fresh flavor. You can dice them and add them to salads. But in my opinion, they taste better when cooked. Cooking also softens their skin, which can be fibrous.
Should I remove the skin?
Poblano skin is edible, but some people find it unpleasant to eat and prefer to remove it. I don't remove the skin.
Serving Suggestions
You can serve stuffed poblano peppers as an appetizer, one per person. But I often serve two per person as our main course. You can serve them with toppings such as salsa, sour cream, or guacamole.
When I serve these peppers as a main course, I add a simple side such as:
- Arugula salad
- Tomato salad
- Cucumber salad
- Steamed broccoli
- Microwave broccoli
- Sauteed spinach
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power, or in a 300°F oven.
More Mexican Recipes
- Chicken Fajitas
- Bacon-Wrapped Jalapeno Poppers
- Pork Rind Keto Nachos
- Keto Taco Salad
Recipe Card
4.97 from 1929 votes
Pin Recipe Print Recipe
Stuffed Poblano Peppers
A fiesta of flavors and colors, these stuffed poblano peppers are delicious, gorgeous, and surprisingly easy to make.
Prep Time20 minutes mins
Cook Time30 minutes mins
Rest time5 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4 peppers
Calories: 300kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil spray
- 4 poblano peppers medium-sized, 1 pound total weight with refuse, 12 ounces cleaned weight
- 1 tablespoon olive oil
- 2 tomatoes medium, diced (10 ounces)
- ½ onion medium, diced (4 ounces)
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups cooked chicken breast shredded (10 ounces)
- 1 cup part-skim mozzarella shredded (4 ounces)
- ½ cup cilantro chopped
- ½ cup sharp cheddar shredded (2 ounces)
Instructions
Preheat your oven to 400°F. Line a large, rimmed oven and broiler-safe baking sheet with foil and spray it with oil.
Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.
Prepare the filling: Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until the liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, mozzarella, and cilantro, mixing well.
Divide the filling among the peppers, adding it from the top and pressing it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes (the smell will be amazing!).
Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit.
Broil the peppers 6 inches below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Let them rest for 5 minutes before serving.
Video
Notes
- Protecting your hands with gloves while handling poblano peppers is a good idea.
- In addition to oregano and cumin, I sometimes add a teaspoon of smoked paprika to the filling.
- If you can only find small poblanos, you can use them to make this recipe, using 8-10 peppers instead of four. You can also mix different pepper sizes and bake them all together.
- If you don't like spicy food, you can make this recipe with bell peppers.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave, covered, at 50% power, or in a 300°F oven.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 1stuffed poblano | Calories: 300kcal | Carbohydrates: 14g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Sodium: 547mg | Fiber: 2g | Sugar: 3g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
More Chicken Recipes
- Greek Chicken
- Thai Chicken Salad
- Moroccan Chicken
- Chinese Chicken Salad
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Robert Bell
Amazing. I didn’t have mozzarella, so I substituted 1/4 cup feta and 3/4 cup sharp white cheddar. I also flat topped the chicken after beating it flat. I will make again.Reply
Vered DeLeeuw
I'm so glad you liked this recipe, Robert! Thank you for taking the time to leave a comment.
Reply
Skip
These are great. I made no changes except I made a Mexican roux and added jalapenos as I love the heat. Wonderful eating. Thank you.Reply
Vered DeLeeuw
So glad you like them! Thanks for the comment.
Reply
Leave a Comment
« Older Comments
