Easy Chicken Stuffed Poblano Peppers

Chicken stuffed poblano peppers on parchment topped with cheese and cilantro.

4.97 from 31 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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lorie Yarro

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

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.

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