I’ve made stuffed bell peppers a thousand times before, but stuffed poblano peppers with chicken and cheese? You guys, I don’t know why I waited so long. In addition to taco salad and barbacoa on everything, this has become one of my favorite healthy Mexican meals. With chicken, cheese, plenty of Mexican flavors, and quick prep time, I happen to think this is the best stuffed poblano peppers recipe out there. If you haven’t branched out beyond regular bell peppers, now is the time.
What Are Stuffed Poblano Peppers?
Poblano peppers are a mild type of Mexican chile pepper. They are dark green, sweet, just slightly spicy, and about the size of green bell peppers (or sometimes larger). Stuffed poblano pepper recipes are cooked much like regular stuffed bell peppers and can have many different types of fillings, but Mexican flavors work best with this type of pepper.
Ingredients & Substitutions
This section explains how to choose the best ingredients for stuffed poblano peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Poblano Peppers – You’ll need three large peppers. Some poblano pepper recipes suggest that you peel the skin (after roasting, much like roasted red peppers), but it’s extra work (as it would require roasting before filling) and I don’t find it necessary at all.Butter – For sauteing the garlic. I don’t normally use butter for sauteing, but since it’s just over medium heat, I opted for (unsalted) butter this time for flavor. Feel free to use olive oil or avocado oil instead.Garlic – Mince it fresh for the best flavor, or get jarred garlic for convenience. If you love aromatics, you can saute some onion along with the garlic.Chicken – You can make your own shredded chicken in the Instant Pot quickly, or shred rotisserie chicken from the store for a shortcut. Chopped baked chicken breast also works in a pinch, but shredded absorbs the liquids and flavors better. You can also make the same cheese stuffed poblano peppers recipe with ground beef, ground turkey, or ground pork instead of chicken.Diced Tomatoes – Get the canned kind like this. Don’t drain it, as you’ll need the liquid. Tomato sauce can also work, but the texture of the filling will be different.Taco Seasoning – For all the Mexican flavor! I make my own taco seasoning mix using spices I have at home, but store bought is also fine to use. If yours is unsalted, add one teaspoon of salt.Cream Cheese – Makes the filling creamy and cuts some of the heat. Dice it into small pieces to help it melt easily into the filling.Cheddar Cheese – For a melted cheese topping. I used shredded cheddar, but you can also use a Mexican cheese blend, Monterey Jack, or even sliced cheese if that’s what you have on hand.Fresh Cilantro – Optional, for garnish.
How To Make Stuffed Poblano Peppers
This section shows how to make poblano stuffed peppers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. This is a low carb dish as-is. If that’s not for you, you can serve it with rice on the side, or replace half of the chicken with canned black beans, corn, or cooked rice.
Storage Instructions
Store: Keep leftovers in the fridge for 3-5 days.Meal prep: You can prep the peppers (cut and remove the seeds), make the filling, and assemble the filling ahead. Store them in a covered baking dish in the fridge for up to 1-3 days. Then, simply bake as directed.Freeze: Stuffed poblano pepper recipes freeze very well, and you can do so before or after baking. Place them into a casserole dish and cover tightly with foil and/or plastic wrap. Alternatively, you can wrap each individual pepper with plastic wrap and store in the freezer. Either method will last for about 2 months in the freezer.Reheat: You can reheat the cooked peppers in the microwave, or in the oven at 350 degrees F. If frozen, you can thaw Mexican stuffed poblano peppers in the fridge overnight for faster re-heating, or bake from frozen — it will just take longer.
What To Serve With Stuffed Poblano Peppers
These chicken and cheese stuffed poblano peppers make a flavorful meal all on their own, but if you want to add a little something, here are a few ideas:
Rice – White rice, brown rice, or cauliflower rice (or cilantro lime cauliflower rice) make the most logical side dish.Veggies & Salads – Try roasted asparagus, tomato cucumber avocado salad, patty pan squash, or three bean salad.Toppings – Add guacamole, sour cream, fresh cilantro, and a squeeze of lime. Salsa also makes a great addition (either regular tomato salsa or avocado salsa verde).
More Stuffed Pepper Recipes
If you love stuffed peppers, here are more varieties to try: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
