These Chicken Stuffed Poblano Peppers are simple to make and bake up spicy, cheesy, and family-friendly. With a few easy tricks you can use up leftovers and have a flavorful dinner on the table with minimal effort.
These chicken-stuffed poblanos have been a family favorite for years because they’re fast, flexible, and delicious. They’re perfect for using leftover chicken—rotisserie, grilled, or baked—and turning it into something new and satisfying.
Why You’ll Love These Chicken Stuffed Poblano Peppers
- Great for leftovers. This recipe is an easy way to repurpose cooked chicken into a fresh, tasty meal. Shred rotisserie chicken or use leftover breasts—either works wonderfully and helps cut food waste.
- Quick rice option. Pre-cooked or minute rice makes assembly fast. If you meal-prep rice ahead of time, that’s even better. The key is having some cooked rice on hand to speed things along.
- Pantry-friendly ingredients. The recipe relies on staples like canned tomatoes, beans, and frozen corn, making it convenient and easy to pull together without last-minute shopping.
Recipe Ingredients
- Poblano peppers: Fresh poblanos are ideal. Anaheim peppers can substitute (use more since they’re smaller). Bell peppers also work—halve and roast briefly before stuffing.
- Chicken: Any leftover cooked chicken—shredded rotisserie, grilled, or baked—works well.
- Diced tomatoes: Canned, drained (no salt added is a good choice).
- Black beans: Rinsed and drained. Use canned or cooked beans.
- Cilantro: Chopped, optional but recommended for bright flavor.
- Corn: Frozen, grilled, or canned (drained) all work.
- Rice: Pre-cooked rice—white, brown, jasmine, or minute rice.
- Seasonings: Garlic powder, cumin, chili powder, crushed red pepper, salt, and pepper. Smoked paprika is a nice addition if you have it.
- Jalapeño: Optional—include seeds for more heat or omit for milder peppers. Canned diced green chiles can substitute.
- Cheese: Shredded Monterey Jack or another melty cheese. Freshly shredded melts best but pre-shredded is fine.
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). If you prefer very soft peppers, halve, remove seeds, rub with olive oil, and roast for 10–15 minutes before stuffing. For firmer peppers, skip this step.
- In a medium bowl combine shredded chicken, cooked rice, black beans, corn, diced tomatoes (drained but with a bit of liquid left), chopped cilantro, jalapeño (if using), and seasonings. Stir until evenly mixed.
- Cut each poblano in half lengthwise, remove seeds and membranes, and arrange halves on a parchment-lined baking sheet. Spoon the filling evenly into each pepper.
- Bake for about 15 minutes, until peppers are tender and filling is heated through. Sprinkle cheese over each pepper and return to the oven for 5–10 minutes, or until cheese is melted and bubbling. For a golden top, briefly broil for 1–2 minutes—watch carefully.
- Let cool a few minutes, sprinkle with extra cilantro, and serve.
Possible Add-Ins
This base recipe is versatile—try adding one or more of these:
- Sliced black olives
- A tablespoon of fresh lime juice
- Chopped pre-cooked bacon
- Cooked chorizo stirred into the filling
- Swap or add pinto or kidney beans
- Stir in sour cream or softened cream cheese for creaminess
- Chopped green onion
- Roasted vegetables like zucchini or mushrooms
Recipe Tips and Notes
- Adjust the heat. Omit jalapeño for mild peppers or add seeds for more heat. Add gradually if you’re unsure.
- Dairy-free option. Skip the cheese or use a dairy-free alternative. Top with diced avocado for creaminess.
- Careful when handling peppers. Wash hands after touching poblanos or jalapeños to avoid skin irritation.
How Hot Are Poblano Peppers?
Poblano peppers are relatively mild compared with many chiles. They usually deliver a gentle, smoky heat—much less than a jalapeño. That mild warmth makes them an excellent choice for stuffed peppers when you want flavor without overwhelming spice.
Storage Instructions
Refrigerate: Store leftovers in an airtight container for 3–4 days. Reheat in the microwave, oven, or air fryer.
Freeze: Cool completely, then freeze in single servings in a freezer-safe container for up to 3 months. Thaw and reheat when ready to eat.
What to Serve With These Stuffed Poblano Peppers
These peppers can be a complete meal on their own, but they also pair well with sides that complement Mexican-inspired flavors:
- Cornbread or jalapeño cornbread
- Chips and guacamole or a fresh dip
- Street corn (elote) or a simple grilled corn side
- A fresh salad like a watermelon-avocado or mixed greens for warm evenings
- A margarita or other favorite beverage for a fun dinner
Other Dinner Ideas
- Simple Ground Turkey Skillet Dinner
- Easy Rotisserie Chicken Noodle Soup
- 15-Minute Sheet Pan Steak and Broccoli
- Simple Beef and Shells
- One Pot Chili Mac and Cheese
- Baked Orange Chicken Sheet Pan Dinner
- Parmesan Crusted Steak and Potato Sheet Pan Dinner
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Easy Chicken Stuffed Poblano Peppers
Ingredients
- 4–6 large poblano peppers
- 2 cups shredded cooked chicken
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1/3 cup chopped cilantro (plus more for topping)
- 1 cup corn kernels
- 2 cups cooked rice
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- Salt to taste
- 1 small jalapeño, finely diced (optional)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. If you prefer very soft peppers, halve, remove seeds, rub with olive oil, and roast 10–15 minutes before filling. For firmer peppers, skip this step.
- In a bowl, combine chicken, rice, beans, corn, tomatoes (drained but slightly moist), cilantro, jalapeño (if using), and spices. Stir to combine.
- Cut each poblano in half and remove seeds and membranes. Arrange on a parchment-lined baking sheet and spoon the filling into each half.
- Bake 15 minutes. Sprinkle cheese over each pepper and bake another 5–10 minutes until cheese melts. Optionally broil 1–2 minutes for a golden top.
- Cool a few minutes, garnish with cilantro, and serve.
Notes
- Adjust spice to taste—omit jalapeño for milder peppers.
- For dairy-free, skip cheese or use a dairy-free alternative and top with avocado.
Nutrition
Calories: 583 kcal • Carbohydrates: 92 g • Protein: 22 g • Fat: 14 g
Nutrition information is an approximation.