Jump to Recipe

This post may contain affiliate links.

These Chicken Stuffed Poblano Peppers are so easy and baked with all the spicy, cheesy goodness the entire family will love. With a few simple tricks, these peppers will help clean out the kitchen of leftovers and will be yours in no time and with very little effort!

Chicken stuffed poblano peppers on parchment lined baking sheet topped with freshly chopped cilantro.
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

These stuffed poblano peppers with chicken have been a family staple for years and the fact that they are so simple to whip up makes them a dream.

Using up leftover chicken is one of my favorites–it’s so easy to add chicken from one dinner into another and make it new again. These peppers along with these green chicken enchiladas, chicken spinach artichoke casserole or BBQ Ranch Chicken Flatbreads are always a hit as well!

Why You Will Love These Chicken Stuffed Poblano Peppers:

  1. A great way to use up leftovers. Shhhh. Do not tell. The trick to these chicken stuffed poblano peppers is upcycling some items in the fridge to make a new dinner. I use leftover rotisserie chicken for mine most of the time. However, sometimes we have a few chicken breasts and I will shred those up instead. The bonus is that I don’t waste food! Leftover chicken is also great for this Chicken Taco Casserole for another meal to make!
  2. Two words: Minute. Rice. I cannot tell you the number of times I have ditched a dinner idea because I did not want to wait for the rice to cook. The little 90 second rice pouches at the grocery always save me in a pinch. They are a bit more pricey but sometimes convenience is what I need. If you are a good weekly meal prepper, you may just have rice in the fridge and that’s perfect too! The key is having some of the ingredients handy for this one.
  3. The recipe uses lots of pantry staples. Several items in this recipe are things I always have on hand. That means I won’t find myself in one of those, “Oh shoot” moments when I realize I am missing a major ingredient. The beans, tomatoes, and even frozen corn are always in the house. Always.
Chicken stuffed poblano peppers lined on baking sheet topped with cilantro and cheese.

Recipe Ingredients:

  • poblano peppers: fresh poblano peppers are ideal for these chicken stuffed peppers. If you need a good substitute, annaheim peppers can work, but they are typically smaller and you will need more. You could sub bell peppers but I suggest halving them and then roasting them for about 10 minutes before stuffing and cooking.
  • chicken: any leftover chicken works! We often shred leftover rotisserie chicken, but leftover grilled chicken or baked chicken is great as well.
  • diced tomatoes: I like to use the canned version, no salt added and liquid drained.
  • black beans: rinsed and drained of extra liquid. Make sure they are cooked.
  • cilantro: one of my favorite parts of any recipe! If cilantro is not your thing, you can omit it.
  • corn: frozen is typically what we use but you could use grilled cut from the cob, or canned as well. If using canned, drain the liquid.
  • rice: any pre-cooked rice will work. Brown rice, white rice, jasmine rice, minute rice. Pick what you have on hand or need to use up!
  • seasoning/spices: this stuffed poblano pepper recipe uses a combination of garlic powder, cumin, chili powder, crushed red pepper, salt and pepper. You can add some smoked paprika for extra flavor as well!
  • jalapeño: include the seeds for added heat, or omit them to lessen the spice. You can adjust the amount used to meet your desired spice level. A can of diced green chiles will work as well if preferred.
  • cheese: for the best melty cheese, shred your own. Pre-shredded cheese is coated in cellulose and will not melt quite as well. But if that is all you have, you will still have success with this recipe, just my preference, really.

Step-By Step Instructions:

  • Preheat the oven and prep all of the ingredients. Halve the poblano peppers and remove seeds, lining them on a baking sheet or in a 9×13 inch baking pan.
  • Combine all of the filling ingredients: chicken, corn, beans, tomatoes, rice, cilantro, seasoning and jalapeño (if using).
  • Stuff the peppers with the filling using up all of the filling.
  • Bake for about 15 minutes until the peppers have softened and the chicken mixture starts to sizzle. Top with cheese and bake for about 5-10 more minutes or until cheese is melted and bubbling.
  • Top with extra cilantro and serve!
Chicken, rice, tomatoes, corn and beans mixed together in glass mixing bowl.

Possible Add-Ins:

The recipe for these chicken stuffed poblanos is a great base but you can add some other ingredients to take it to another level for sure. Try one of these:

  • sliced black olives
  • a tablespoon of freshly squeezed lime juice
  • chopped bacon (make sure it is pre-cooked)
  • a bit of cooked chorizo
  • pinto beans or kidney beans–can add or sub!
  • stir in some sour cream or softened cream cheese
  • add green onion
  • add some roasted veggies–stir in roasted zucchini or mushrooms

Recipe Tips and Notes:

  • Adjust the spice level to your liking. You do not have to add any jalapeño or you can add a very small amount. If you are worried about the heat, start slow and you can always add in more. There’s nothing worse than making a big dinner that you won’t eat by any means in the end.
  • Dairy free option: If you need this recipe to be dairy free, skip the cheese or substitute with a dairy free cheese. If you are going no cheese, dice up some avocado and throw it on top when serving for some added flavor and creaminess.
  • Careful handling the peppers! Even though poblano peppers are not as hot as other peppers, they can still burn skin if you touch it after use. I have learned this the hard way many times. Wash your hands well after any time you touch the poblano peppers or the jalapeño if using.

How hot are poblano peppers?

Poblano peppers are considered a fairly mild pepper. As a reference, jalapeños are 5 times hotter than poblanos. There is an actual scale that is used to rank peppers by the level of heat they pack. On this scale the poblano’s max heat is considered 1,500 (SHU is the unit) and jalapeños are 8,000.

The poblano has a very mild amount of heat but there is still a very slight kick to them as compared to bell peppers that score a 0 on the pepper scale referenced here. I eat jalapeño poppers happily, but can definitely tell the major difference in the heat they bring even when cream cheese is added to balance them out.

Poblano peppers on the other hand are a smooth and subtle heat. Definitely my prefernce for a stuffed pepper. What about you?

Storage Instructions:

To refrigerate: These stuffed poblano peppers will keep for about 3-4 days in the refrigerator in an airtight container. You can reheat in the microwave, oven or even the air fryer!

Freezing: Stuffed peppers typically freeze really well. I like to freeze them in single servings so that I can pull them out for a simple lunch or even dinner in a pinch. Store them in a freezer safe airtight container after allowing them to cool completely. Freeze for up to 3 months.

Stuffed poblano peppers lined up and topped with melted cheese and cilantro.

What to Serve With These Stuffed Poblano Peppers with Chicken:

To be honest, these chicken stuffed poblano peppers were certainly a meal on their own for us, but, I find some recipes can pair really well with a good stuffed pepper dinner.

  • Cornbread. I almost feel that this should be a requirement the more I think about it. What a perfect combo! Perhaps a good jalapeño cornbread?? Or is that too much?
  • Chips and Dip! These stuffed peppers were made to be paired with a good guac! Try this Spicy Mango Guacamole for a fun combo!
  • While we are on the topic of dips, try this 3 Bean Cowboy Caviar with Avocado.
  • Street Corn–that is exactly what you need to add to this meal!
  • For a warm night on the patio, this Watermelon Avocado Salad would be a fun addition to dinner!
  • And for sure you will want a fun margarita to sip on as well, right?!

Other Dinner Recipes:

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Tap stars to rate!
5 from 28 votes

Easy Chicken Stuffed Poblano Peppers

These Chicken Stuffed Poblano Peppers are so easy and baked with all the spicy, cheesy goodness the entire family will love. With a few simple tricks, these peppers will be yours in no time and with very little effort!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 4-6 poblano peppers (large sized)
  • 2 c chicken, shredded
  • 1 can diced tomatoes , 14.5 oz.
  • 1 can black beans, 15 oz.
  • 1/3 c cilantro, chopped (plus more for topping)
  • 1 c corn kernels
  • 2 c rice (already cooked)
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper
  • salt to taste
  • 1 jalapeno (small diced and seeds removed), optional
  • 1 c shredded monterey jack cheese
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 400°F. *If you like your peppers super soft, slice and remove seedd and massage olive oil into them. Roast about 10-15 minutes before adding the chicken mixture. We like ours more firm and omit this step.
  • In a medium bowl, combine chicken, rice, beans, corn, tomatoes, jalapeno (optional), cilantro, and spices. Stir to combine. (I drain the tomatoes almost all the way but leave a small amount of liquid in them which helps keep this mixture the right consistency.)
  • Cut each poblano pepper in half and remove seeds and membrane. Line them on a parchment lined baking sheet. Spoon equal amounts of the chicken mixture into each pepper.
  • Bake for 15 minutes. Top each pepper with cheese and bake for an other 5 minutes or until cheese is melted. I like to broil mine for a couple minutes as well after the cheese melts for a touch of crispiness but this is not necessary.
  • Allow to cool for several minutes and then sprinkle with more cilantro and serve!

Notes

  • Adjust the spice level to your liking. You do not have to add any jalapeño or you can add a very small amount. If you are worried about the heat, start slow and you can always add in more. There’s nothing worse than making a big dinner that you won’t eat by any means in the end.
  • Dairy free option: If you need this recipe to be dairy free, skip the cheese or substitute with a dairy free cheese. If you are going no cheese, dice up some avocado and throw it on top when serving for some added flavor and creaminess.

Nutrition

Calories: 583kcal, Carbohydrates: 92g, Protein: 22g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 418mg, Potassium: 670mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1161IU, Vitamin C: 107mg, Calcium: 288mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




39 Comments

  1. Virginia Buckley says:

    5 stars
    Very easy and delicious, not to mention looks beautiful!!

    1. Lorie says:

      Yes! This is what I love to hear! Glad they were pretty and tasty!

  2. Milton Benally says:

    To bad you can’t post pictures. Dinner tonight. Came out delicious 😋. Thank You

    1. Lorie says:

      Yay! So happy to hear this Milton!

  3. Donna says:

    5 stars
    Delicious!

    1. Lorie says:

      So happy to hear it!!!

  4. Kim R says:

    5 stars
    This recipe was a hit this weekend. Will be making again for sure

    1. Lorie says:

      So happy to hear this, Kim! I love these so so much too!

  5. Kari says:

    How long and what temp for the air fryer do you think?

    1. Lorie says:

      Hi! You can fry the peppers alone for a few minutes to soften at 350 if you want first. Then I’d say 350 for 7-9 minutes should be plenty. Hope this helps and now I’ll be trying them in the air fryer too!

  6. Diane Edwards says:

    5 stars
    Is the chicken cooked before putting in pepper or is it raw? Thanks

    1. Lorie says:

      Hi! You will want the chicken to be cooked before adding it, yes!

  7. Kate R. says:

    I assume the 2 cups of rice needs to be cooked rice?!?

    1. Lorie says:

      Hi! Yes! I will clarify that for future reference. Thanks so much!

  8. Sandra Merino says:

    Did you peal off the skin on the poblanos before stuffing or did you leave them unpealed?

    1. Lorie says:

      Hi! I did not peel them. I cut them in half and removed the seeds.

  9. Kelly Jones says:

    SUCH a poblano fan but usually only cook them on the grill in the summer. Great idea to stuff them instead of bell peppers!

  10. Liz says:

    5 stars
    Stunning! Ours didn’t look this pretty but they sure were tasty!

    1. Lorie says:

      Haaaa mine don’t look as pretty when I’m not taking a pic!