There’s something about the aroma of roasted poblanos that instantly transports me to a bustling Tex-Mex kitchen, full of vibrant flavors and hearty meals. As the weather shifts and a hint of autumn coolness creeps in, I find myself craving comfort food that delights both the senses and the soul. That’s precisely when I stumbled upon the delightful idea of Chicken Stuffed Poblano Peppers—an easy weeknight meal that shakes up the ordinary routine of quick dinners.
Using tender poblano peppers as the canvas, this dish combines the savory goodness of rotisserie chicken, creamy cheese, and sweet corn in a filling that’s as satisfying as it is flavorful. With preparation taking less than 45 minutes, it’s perfect for those busy evenings when you want something wholesome but don’t want to compromise on taste. Whether you’re hosting friends or simply treating yourself, these stuffed peppers are sure to impress without stressing you out. Let’s dive into this tantalizing recipe!
Why Love Chicken Stuffed Poblano Peppers?
Flavor explosion: These peppers pack a punch with bold Tex-Mex flavors that are sure to tantalize your taste buds.
Quick prep time: Ready in under 45 minutes, they’re ideal for busy weeknights without sacrificing quality.
Crowd-pleaser: Doubtful your family will love it? This dish is guaranteed to win over young and old alike!
Versatile options: Swap chicken for ground turkey or veggie options to suit your preference.
Comforting and satisfying: Enjoy a creamy, savory filling that makes every bite a delight. For more amazing dinners like this, check out my post on cooking with rotisserie chicken.
Chicken Stuffed Poblano Peppers Ingredients
For the Peppers
• Large Poblano Peppers – These are perfect for stuffing and provide a mild heat; avoid peeling after roasting for the best flavor.
For the Filling
• Olive Oil – Essential for sautéing the onion and garlic; make sure it’s heated to enhance the flavors.
• Onion (½, diced) – Adds a lovely sweetness to the mix; feel free to substitute with any onion variety you prefer.
• Garlic (1 clove, crushed) – Elevates the taste profile; fresh garlic is the way to go for maximum flavor.
• Chili Powder (1 tsp) – Offers depth and a kick to the dish; adjust based on your heat preference.
• Cumin (½ tsp) – Infuses a warm, earthy flavor that enhances the overall taste.
• Dried Cilantro (½ tsp) – Brings a fresh herb flavor; you can swap this with fresh cilantro for an even brighter taste.
• Paprika (½ tsp) – Adds both color and milder flavor; smoked paprika can be used for an added depth.
• Salt (1 tsp) – Essential for seasoning the filling; taste and adjust according to your preference.
• Diced Tomatoes (1 can, 14.5 oz) – Adds moisture and acidity that balances the dish beautifully.
• Lime Juice (½ lime) – Brightens up the flavors; fresh lime juice is always the best option.
• Sour Cream (½ cup, full fat recommended) – Provides creaminess to the filling; Greek yogurt is a great alternative.
• Cooked Rice (1 cup) – Acts as a helpful filler; use quinoa or omit for a low-carb twist.
• Frozen Corn (1 cup) – Introduces a sweet crunch; fresh corn is fantastic when it’s in season.
• Shredded Chicken (2 cups, about 1 rotisserie chicken) – This is the star ingredient; any leftover chicken also works wonderfully.
• Monterey Jack Cheese (2 cups, shredded) – This cheesy topping brings all the flavors together; cheddar or vegan cheese can be used as alternatives.
These Chicken Stuffed Poblano Peppers are a delightful combination of tastes and textures, making them a perfect choice for your next weeknight meal!
How to Make Chicken Stuffed Poblano Peppers
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Prepare Peppers: Preheat your oven to broil. Arrange the poblano peppers on a baking sheet and broil for about 3 minutes on each side until they are blistered and slightly charred. This step infuses a deep flavor.
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Cut Peppers: Once the peppers are cool enough to handle, carefully slit them down the middle and remove the seeds. Keep the peppers intact to hold the filling beautifully.
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Sauté Filling: In a skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until it’s soft and translucent, about 5 minutes. Toss in the crushed garlic and spices, cooking for just about 1 minute.
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Combine Filling Ingredients: Stir in the diced tomatoes, allowing them to simmer for 2 minutes. Lower the heat and mix in the lime juice, sour cream, cooked rice, frozen corn, and shredded chicken. Stir gently until everything is heated through.
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Stuff Peppers: Generously fill each poblano pepper with the chicken mixture. Don’t forget to sprinkle the remaining shredded Monterey Jack cheese on top for that melty goodness!
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Bake and Broil: Bake the stuffed peppers at 350°F for 15-17 minutes until they’re heated through. For a bubbly cheese topping, switch on the broiler for 1-2 minutes at the end—just keep an eye on them!
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Serve: Remove from the oven and enjoy your hot, cheesy Chicken Stuffed Poblano Peppers right away!
Optional: Serve with a fresh salad or a side of guacamole to complete your meal.
Exact quantities are listed in the recipe card below.
Chicken Stuffed Poblano Peppers Variations
Feel free to explore these delicious twists on the classic recipe and make it your own!
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Ground Turkey: Swap rotisserie chicken for ground turkey or beef for a hearty alternative. This variation offers a whole new flavor profile!
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Quinoa Substitute: Replace rice with quinoa for a whole grain option that adds a nutty flavor and boosts nutrition. Try it for a satisfying, protein-packed filling.
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Black Beans: Add a can of black beans to the filling for extra fiber and texture. This not only enhances flavor but also makes the dish even more filling.
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Spicy Kick: For those who crave heat, incorporate diced jalapeños or a dash of cayenne pepper into the filling. This adds a pleasant warmth that balances well with creaminess.
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Vegan Option: Use plant-based shredded chicken or crumbled tofu alongside vegan cheese to create a delightful vegan version that everyone will enjoy.
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Fresh Herbs: Swap dried cilantro with fresh cilantro or parsley for a burst of freshness in every bite. Those herbs truly brighten the dish!
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Creamy Avocado: Add diced avocado to the filling or as a topping for a rich and creamy contrast to the spiciness of the peppers. It’s a delicious way to elevate the dish!
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Smoked Paprika: Experiment with smoked paprika instead of regular paprika to infuse a smoky depth in the flavors, transporting your taste buds to a cozy Tex-Mex kitchen.
How to Store and Freeze Chicken Stuffed Poblano Peppers
Fridge: Store leftover Chicken Stuffed Poblano Peppers in an airtight container for up to 2 days. Reheat in the oven or microwave until heated through.
Freezer: Freeze stuffed peppers in a freezer-safe container for up to 3 months. Wrap them tightly in plastic wrap or foil to prevent freezer burn.
Reheating: For the best texture, thaw overnight in the fridge before reheating. Heat in the oven at 350°F until hot, about 20-25 minutes, for crispy edges.
Assembly Ahead: You can assemble the Chicken Stuffed Poblano Peppers a day in advance. Store them in the fridge, then bake fresh before serving for optimal flavor and texture.
What to Serve with Chicken Stuffed Poblano Peppers?
Creating a delightful spread around your stuffed peppers brings the meal to life, making it a feast for the senses.
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Fresh Guacamole: The creamy, zesty flavor of guacamole perfectly complements the spicy stuffed peppers, bringing a refreshing balance.
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Zesty Cilantro Lime Rice: The bright citrus notes in this rice dish harmonize beautifully with the Tex-Mex flavors, enhancing your dining experience.
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Crispy Tortilla Chips: With the right crunch, these chips make an excellent side for scooping up any drippings or simply enjoying as a snack.
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Mexican Street Corn Salad: This vibrant salad adds a sweet, charred element to your meal, rounding out the flavor profile with its fresh ingredients.
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House Salad with Lime Dressing: Crisp greens tossed with a light lime dressing offer a refreshing contrast to the creamy filling of the peppers.
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Pineapple Salsa: The sweetness of grilled pineapple combined with jalapeños creates a vibrant salsa that enhances the dish with tropical flair.
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Creamy Avocado Dressing: Drizzling this luscious dressing over your peppers brings an extra layer of creaminess, enhancing each bite.
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Margaritas: A chilled margarita is the perfect drink pairing, providing a refreshing kick that complements the robust flavors of your meal.
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Chocolate Flan: For dessert, this silky, sweet treat wraps up the meal perfectly, introducing a smooth contrast as a rich finish.
Make Ahead Options
These delicious Chicken Stuffed Poblano Peppers are perfect for meal prep and will save you valuable time on busy nights! You can prepare the filling—combining the shredded chicken, sautéed vegetables, and spices—up to 3 days in advance. Simply store it in an airtight container in the refrigerator. To maintain the quality of your peppers, roast them and stuff them the day you plan to bake them. If necessary, you can also assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. When it’s time to serve, just pop them into the oven, baking at 350°F for 15-17 minutes until heated through, and enjoy a flavorful meal with minimal effort!
Expert Tips for Chicken Stuffed Poblano Peppers
- Broiling Peppers: Ensure the peppers are evenly spaced on the baking sheet while broiling to avoid uneven cooking. This prevents some from burning while others remain raw.
- Taste Before Stuffing: Always taste your filling before stuffing the peppers. Adjust the seasoning as needed, particularly the salt and spices, to ensure a flavorful mix.
- Use Rotisserie Wisely: Using store-bought rotisserie chicken is a time-saver, but don’t forget to shred it finely for better distribution within the peppers.
- Creaminess Matters: For the best texture, opt for full-fat sour cream. If using Greek yogurt, stir it in gently to maintain its creamy consistency in the filling.
- Garnish Ideas: Garnish with fresh cilantro or a squeeze of lime before serving. This adds a bright pop of flavor that elevates your Chicken Stuffed Poblano Peppers.
Chicken Stuffed Poblano Peppers Recipe FAQs
How do I choose the best poblano peppers?
Absolutely! Look for large poblano peppers that are firm and have a bright, vibrant color. Avoid any that have dark spots all over or feel soft, as these can indicate overripeness. Opting for peppers that are slightly glossy is a good sign of freshness!
What’s the best way to store leftovers of Chicken Stuffed Poblano Peppers?
Store leftover Chicken Stuffed Poblano Peppers in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy them again, you can reheat them in the oven or microwave until thoroughly heated. If you’re microwaving, I recommend covering them with a damp paper towel to retain moisture.
Can I freeze Chicken Stuffed Poblano Peppers?
Yes, you can! To freeze, place the stuffed peppers in a freezer-safe container and make sure they are wrapped tightly in plastic wrap or foil to prevent freezer burn. They’ll stay fresh for up to 3 months. When ready to eat, thaw them overnight in the fridge and reheat in the oven at 350°F for 20-25 minutes for best results.
What should I do if the filling is too dry?
No worries! If your filling seems a little dry, add a splash of chicken broth or additional lime juice to enhance moisture. Stir it in gradually while reheating, tasting as you go to avoid making it too wet. Remember, a creamy consistency is key for a satisfying bite!
Are Chicken Stuffed Poblano Peppers suitable for kids?
Very much so! Since poblano peppers are relatively mild, they are a fantastic option for little ones. You can reduce the spice level by cutting the chili powder or omitting any hot seasonings altogether. Stuffed peppers also present a fun, colorful meal that kids can enjoy—just watch out for the cheese; it can be quite tempting!
Can these peppers be prepared ahead of time?
Absolutely! You can assemble the Chicken Stuffed Poblano Peppers a day in advance. Just cover them tightly and store in the fridge. When you’re ready to bake, pop them in the oven and enjoy the aroma waft through your kitchen!
Savor Chicken Stuffed Poblano Peppers for Quick Weeknight Joy
Ingredients
Equipment
Method
- Preheat your oven to broil. Arrange the poblano peppers on a baking sheet and broil for about 3 minutes on each side until blistered and slightly charred.
- Once the peppers are cool enough to handle, carefully slit them down the middle and remove the seeds.
- In a skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Toss in the crushed garlic and spices, cooking for about 1 minute.
- Stir in the diced tomatoes and simmer for 2 minutes. Lower the heat and mix in the lime juice, sour cream, cooked rice, frozen corn, and shredded chicken.
- Generously fill each poblano pepper with the chicken mixture. Sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake at 350°F for 15-17 minutes until heated through. Switch on the broiler for 1-2 minutes for a bubbly cheese topping.
- Remove from the oven and enjoy your hot, cheesy Chicken Stuffed Poblano Peppers.