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.
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)
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.
Notes
For extra smoky flavor, grill the poblanos instead of roasting them.
Make it spicier by adding diced jalapeños to the filling.
To save time, use store-bought rotisserie chicken and pre-shredded cheese.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
Keywords: Chicken Stuffed Peppers, Poblano Chicken Bake, Low Carb Dinner