Easy Chicken Stuffed Poblano Peppers

5 from 23 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 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 583kcal

Author: Lorie Yarro

Ingredients

4 poblano peppers
2 c chicken shredded
1 can diced tomatoes 14.5 oz.
1 can black beans 15 oz.
⅓ c cilantro chopped (plus more for topping)
1 c corn kernels
2 c rice (already cooked)
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon pepper
¼ teaspoon 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.
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

You are fully in the driver's seat when it comes to the amount of heat you want in this recipe. 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.

Nutrition