If you are craving a meal that is bursting with flavor, texture, and vibrant color, look no further than this Chicken Stuffed Poblano Peppers Recipe. These roasted poblano peppers are filled with a savory blend of shredded chicken, rice, black beans, corn, and cheese, all seasoned perfectly with cumin, chili powder, and garlic. The result is a dish that feels comforting yet fresh, making it an absolute favorite for weeknight dinners or special gatherings. Trust me, once you try this recipe, it will quickly become a go-to in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this Chicken Stuffed Poblano Peppers Recipe truly shine. Each component plays an essential role, from the smoky poblano peppers to the hearty filling that blends protein, veggies, and spices into a harmonious bite.
- 4 large poblano peppers: These mild peppers add a beautiful roasted flavor and just the right amount of heat.
- 2 cups cooked and shredded chicken breast: Provides lean protein and a tender texture for the filling.
- 1 cup cooked rice (white or brown): Adds bulk and a subtle nuttiness that balances the spiciness of the peppers.
- 1/2 cup canned black beans (drained and rinsed): Brings a creamy texture and extra fiber to the mix.
- 1/2 cup corn kernels (fresh, canned, or frozen): Adds sweetness and a slight crunch contrast.
- 1/2 cup shredded Monterey Jack or Mexican blend cheese: Melts beautifully, offering a rich and gooey layer inside and on top.
- 1/2 cup salsa (mild or spicy): Infuses the filling with bold, tangy, and savory notes.
- 1/4 cup chopped cilantro: Provides a fresh, zesty lift to all the ingredients combined.
- 1 teaspoon ground cumin: Introduces warm, earthy undertones that highlight the Mexican-inspired flavors.
- 1/2 teaspoon chili powder: Adds subtle heat and complexity.
- 1/2 teaspoon garlic powder: Enhances the savory profile without overpowering the dish.
- Salt and pepper to taste: Essential for balancing and amplifying all the flavors.
- 1 tablespoon olive oil: Used for roasting the peppers to soften them and bring out their natural sweetness.
How to Make Chicken Stuffed Poblano Peppers Recipe
Step 1: Roast the Poblano Peppers
Start by preheating your oven to 400°F (200°C). While the oven warms up, wash the poblano peppers thoroughly. Cut each pepper in half lengthwise, then carefully remove the seeds and membranes to reduce any excess heat and create perfect cavities for stuffing. Place the pepper halves cut side up on a baking sheet lined with parchment paper or foil, brush gently with olive oil to help them roast evenly, and pop them in the oven for about 10 minutes. Roasting softens the peppers and deepens their smoky flavor, which is the perfect base for this dish.
Step 2: Prepare the Flavor-Packed Filling
While the peppers roast, it’s time to combine the delicious filling. In a large bowl, toss together the shredded chicken, cooked rice, black beans, corn, shredded cheese, salsa, chopped cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix everything thoroughly until it’s evenly blended. This mixture is the heart of your Chicken Stuffed Poblano Peppers Recipe—the combination of textures and spices creates a filling that tastes layered and satisfying in every bite.
Step 3: Stuff and Bake the Peppers
Once the peppers have softened from roasting, remove the baking sheet from the oven. Using a spoon, fill each poblano half generously with the chicken mixture, making sure to fill all the nooks and crannies. Sprinkle extra shredded cheese on top for that irresistible gooey finish. Return the stuffed peppers to the oven and bake for an additional 15 to 20 minutes. You want the filling heated through, the cheese melted, and maybe just starting to bubble for that perfect golden touch.
How to Serve Chicken Stuffed Poblano Peppers Recipe
Garnishes
Adding garnishes is a fantastic way to elevate your Chicken Stuffed Poblano Peppers Recipe. Fresh chopped cilantro sprinkled on top brightens the dish with vibrant color and herbal notes. A dollop of cool sour cream or Greek yogurt adds creaminess and tempers any lingering heat. You can also add sliced avocado or a squeeze of fresh lime juice to bring zest and richness that makes each bite feel even more luxurious.
Side Dishes
These hearty stuffed peppers pair beautifully with a variety of sides. A simple green salad with a tangy vinaigrette keeps the meal fresh and light. Mexican-style street corn or a side of refried beans complements the stuffed peppers, rounding out the meal with layers of flavor and texture. For a low-carb approach, serve them alongside roasted vegetables or a crisp coleslaw.
Creative Ways to Present
If you want to get creative, serve these stuffed poblano peppers on a rustic wooden platter, garnished with extra cilantro and lime wedges for a festive presentation. You can also turn this Chicken Stuffed Poblano Peppers Recipe into a fun party dish by cutting the peppers into smaller bite-sized pieces and serving them as appetizers. Wrapping the dish in foil and letting guests scoop out their own filling is another interactive and casual way to share this crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Chicken Stuffed Poblano Peppers Recipe, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the peppers are completely cooled before sealing to maintain their texture and freshness.
Freezing
These stuffed peppers freeze beautifully, making them perfect for meal prep. Wrap each stuffed pepper half tightly in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffed poblano peppers in a preheated oven at 350°F (175°C) for about 15 to 20 minutes until warmed through and the cheese has melted again. You can also microwave them on medium power in short intervals, but baking helps retain the best texture and flavor.
FAQs
Can I make this Chicken Stuffed Poblano Peppers Recipe vegetarian?
Absolutely! For a vegetarian version, simply replace the shredded chicken with more black beans, cooked quinoa, or sautéed mushrooms to keep the filling hearty and full of flavor.
How spicy are poblano peppers?
Poblano peppers have a mild heat level, making them accessible even for those sensitive to spicy foods. If you prefer, you can remove all seeds and membranes to further reduce heat or add jalapeños to the filling for an extra kick.
Can I prepare this recipe ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and refrigerate them. When ready, bake as directed, adding a few extra minutes to ensure they are heated through fully.
What cheese works best for Chicken Stuffed Poblano Peppers Recipe?
Monterey Jack or a Mexican cheese blend melts beautifully, offering mild flavor and creamy texture. However, you can experiment with other melting cheeses like cheddar or mozzarella, depending on your preference.
Is this recipe gluten-free?
Yes, the ingredients used in this Chicken Stuffed Poblano Peppers Recipe are naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Final Thoughts
This Chicken Stuffed Poblano Peppers Recipe is truly a celebration of flavors and textures that come together to create something special yet so approachable. It’s a dish that feels cozy but exciting, perfect for sharing with family or friends. Give it a try—you might just find it becoming your new favorite weeknight dinner or a star at your next meal gathering!
Print
Chicken Stuffed Poblano Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious and healthy Chicken Stuffed Poblano Peppers filled with shredded chicken, rice, black beans, corn, cheese, and spices, baked to perfection. This gluten-free Mexican-inspired main course is perfect for a flavorful and satisfying meal.
Ingredients
Peppers
- 4 large poblano peppers
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup cooked rice (white or brown)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup shredded Monterey Jack or Mexican blend cheese, plus extra for topping
- 1/2 cup salsa (mild or spicy)
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Other
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Wash the poblano peppers, cut them in half lengthwise, and carefully remove the seeds and membranes. Place the pepper halves cut side up on the prepared baking sheet and brush them lightly with olive oil.
- Roast Peppers: Roast the peppers in the preheated oven for about 10 minutes, until they become slightly softened but still hold their shape.
- Make Filling: While the peppers are roasting, prepare the filling by combining the shredded chicken, cooked rice, black beans, corn, shredded cheese, salsa, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper in a large bowl. Mix thoroughly to blend all flavors well.
- Stuff Peppers: Remove the roasted peppers from the oven. Spoon the prepared filling evenly into each pepper half. If desired, sprinkle additional cheese on top for a cheesy finish.
- Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for another 15 to 20 minutes, or until the filling is heated through and the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove from the oven and garnish with extra cilantro or a dollop of sour cream, if preferred. Serve warm and enjoy!
Notes
- For extra flavor, add a squeeze of fresh lime juice or diced jalapeño to the filling mixture.
- You can substitute quinoa for rice to boost the protein content.
- Use mild or spicy salsa depending on your heat preference.
- Leftovers can be refrigerated and reheated in the oven for a quick meal.
