Name: Homemade Chicken Stuffed Poblano Peppers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 cups cooked shredded chicken; 4 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon chopped fresh cilantro (optional)

Craving something bold, cheesy, and deeply satisfying? These Homemade Chicken Stuffed Poblano Peppers are the kind of weeknight dinner that earns instant repeat status. Perfectly roasted poblanos are packed with tender shredded chicken, creamy cheese, and smoky spices that meld into something special after just one bite.

Whether you’re cooking for family or meal-prepping for the week, this dish delivers flavor and comfort without complicated steps. The balance of the slightly spicy pepper with the savory, creamy filling makes it a standout among stuffed pepper recipes.

Preparation Phase & Tools to Use

To get started on these Chicken Stuffed Poblano Peppers, a few key tools are essential:

Baking Sheet: You’ll need this to roast the poblano peppers evenly. Roasting brings out their natural sweetness and softens the skin for easy stuffing.
Mixing Bowl: Perfect for combining the shredded chicken with cheese, spices, and any other filling ingredients.
Sharp Knife: A must-have for slicing the peppers and prepping your ingredients with precision.
Spoon or Small Spatula: Helps to neatly fill each pepper cavity with the chicken mixture.
Oven or Air Fryer: Either method works great to melt the cheese topping and finish cooking the peppers through.

Each of these tools ensures a smoother cooking process and a dish that looks as good as it tastes.

Ingredients for the Homemade Chicken Stuffed Poblano Peppers

Poblano Peppers: These mildly spicy peppers are the heart of the dish, offering a smoky flavor and the perfect shell to hold the creamy filling.
Cooked Shredded Chicken: This adds protein and texture. It absorbs the flavors of the spices and keeps the filling hearty and satisfying.
Cream Cheese: Brings a rich, creamy base that binds everything together.
Shredded Cheddar and Monterey Jack Cheese: These cheeses melt beautifully, giving a golden bubbly top and enhancing every bite.
Garlic Powder & Onion Powder: Essential for building flavor depth without needing fresh chopping.
Cumin & Smoked Paprika: Adds warmth and a subtle smoky kick that pairs perfectly with the poblano’s natural flavor.
Salt and Pepper: These basics balance and sharpen all the other ingredients.
Fresh Cilantro (optional): For a fresh, herbal contrast to the richness of the filling.

How To Make the Homemade Chicken Stuffed Poblano Peppers

Step 1: Roast the Poblanos

Preheat your oven to 400°F. Place whole poblanos on a baking sheet and roast for about 20 minutes, turning halfway through, until the skins blister. Remove and let them cool slightly, then peel off the skins, slice lengthwise, and remove the seeds.

Step 2: Mix the Filling

In a large bowl, combine shredded chicken, cream cheese, shredded cheddar, Monterey Jack, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix until smooth and evenly blended.

Step 3: Stuff the Peppers

Using a spoon or small spatula, gently stuff each poblano with the chicken mixture. Press it in firmly without tearing the pepper.

Step 4: Bake to Finish

Return the stuffed peppers to the baking sheet. Sprinkle extra cheese on top. Bake for another 10–15 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Sprinkle chopped cilantro over the top for a fresh finish. Serve warm with lime wedges on the side for a bright, zesty note.

Serving and Storing Your Chicken Stuffed Poblano Peppers

These peppers are best served hot and straight from the oven when the cheese is gooey and golden. Pair them with a side of Mexican rice, a simple salad, or even tortilla chips and salsa for a full meal. For an extra pop, a drizzle of lime crema or avocado sauce adds brightness to each bite.

To store leftovers, let the peppers cool completely, then place them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or use a microwave if you’re short on time. They also freeze well—just wrap each individually and store for up to 2 months.

Frequently Asked Questions

How spicy are poblano peppers?

Poblanos are on the milder side of the chili spectrum. They provide just a gentle warmth, making them a great option for those who enjoy flavor without too much heat.

Can I make these ahead of time?

Absolutely! You can prep the filling and roast the peppers a day in advance. Just store everything separately and assemble before baking.

What type of chicken should I use?

Rotisserie chicken works wonderfully and saves time. You can also use any leftover grilled or baked chicken you have on hand.

Can I substitute the cream cheese?

Yes, Greek yogurt or sour cream can be used for a lighter filling, though the texture will be slightly different.

Do I have to peel the poblano skins?

Peeling is optional but recommended. Roasting and peeling removes the tough outer skin, making the peppers more tender and easier to eat.

Are there vegetarian alternatives?

Definitely! Substitute the chicken with black beans, corn, and quinoa or rice for a delicious vegetarian version.

Want More Chicken Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, layered with spicy flavor and creamy textures. Or dig into the Sweet Baby Ray’s Crockpot Chicken, perfect for low-effort, high-reward meals.

For a Tex-Mex twist, the Taco Bake Casserole delivers comfort in every bite. And if you want something cheesy and family-friendly, the Cheesy Broccoli Rice Casserole won’t disappoint. Another great weeknight contender is the Creamy Cajun Chicken Pasta—creamy, bold, and quick to whip up.

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If you end up making these Chicken Stuffed Poblano Peppers, I want to hear about it! Did you go spicy or mild? Add beans or corn? Leave a comment and let me know how you made it yours.

Want more comfort food ideas? Follow me on Pinterest for daily dinner inspiration: LadyPlate on Pinterest

Homemade Chicken Stuffed Poblano Peppers

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

These Homemade Chicken Stuffed Poblano Peppers are filled with a creamy, cheesy shredded chicken mixture and baked to bubbly perfection. The mild heat of the roasted poblano peppers pairs beautifully with the spiced filling, making this a comforting and satisfying dinner option that stores well and reheats even better.

Instructions

1. Preheat the oven to 400°F.

2. Place whole poblano peppers on a baking sheet and roast for 20 minutes, turning once, until blistered. Let cool, peel skins, slice lengthwise, and remove seeds.

3. In a large bowl, mix shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until well combined.

4. Spoon the mixture into each prepared poblano pepper, pressing gently to fill.

5. Place stuffed peppers on the baking sheet and top with extra cheese.

6. Bake for 10–15 minutes until cheese is bubbly and golden.

7. Garnish with fresh cilantro and serve warm with lime wedges.