These Chicken and Cheese Stuffed Poblano Peppers are a flavorful and satisfying meal that combines tender chicken, creamy cheeses, and a variety of colorful ingredients all wrapped in smoky, roasted poblano peppers. Perfect for a weeknight dinner or a fun dish for guests, these peppers are loaded with rich flavor and nutrients.

Why You’ll Love This Recipe

This recipe takes stuffed peppers to the next level! The poblano peppers offer a mild heat and smoky flavor, which pairs perfectly with the creamy filling of chicken, cheese, and a blend of spices. The black beans, corn, and tomatoes add texture and sweetness, while the optional rice makes the dish even more hearty. It’s a satisfying meal that combines all your favorite flavors, and it’s quick to prepare, making it perfect for a busy weeknight.

Chicken and Cheese Stuffed Poblano Peppers

Ingredients

4 large poblano peppers
4 oz cream cheese, softened
2 cups pepper jack cheese (reserve 1/2 cup for topping)
1/4 cup diced onion
3 garlic cloves, minced
2 cups cooked chicken
1/2 cup corn (frozen, thawed)
1/2 cup black beans, drained
1/2 cup diced tomatoes
1/4 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup chopped cilantro
1 cup cooked white rice (optional)

Optional Garnishes:

Sour cream
Salsa

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Peppers:
Rinse and dry the poblano peppers. Carefully cut a thin slice off the sides of each pepper and remove the seeds.
Make the Filling:
In a large bowl, combine the cream cheese, pepper jack cheese (reserve 1/2 cup for topping), diced onion, minced garlic, cooked chicken, corn, black beans, diced tomatoes, cumin, smoked paprika, salt, and chopped cilantro. Optionally, stir in the cooked rice for added texture.
Stuff the Peppers:
Spoon the filling mixture into each pepper, packing them until full. Top with the remaining 1/2 cup of pepper jack cheese.
Bake:
Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are soft and the cheese is melted.
Serve:
Remove from the oven and let cool slightly. Garnish with sour cream and salsa, if desired. Serve warm and enjoy!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per Serving: 460 kcal

Variations

Vegetarian Version: Skip the chicken and add extra beans, quinoa, or a mix of vegetables such as zucchini and bell peppers for a vegetarian version.
Spicy Version: Add some diced jalapenos or a few dashes of hot sauce to the filling for extra heat.
Grilled Version: Instead of baking the peppers, try grilling them for a smoky charred flavor. Simply wrap the stuffed peppers in foil and grill over medium heat until tender.

Storage/Reheating

Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes, or microwave individual servings until heated through.

FAQs

1. Can I use other types of peppers instead of poblanos?

Yes, you can use bell peppers, Anaheim peppers, or even banana peppers. Keep in mind that the flavor and heat level may vary depending on the type of pepper used.

2. Can I make these stuffed peppers ahead of time?

Yes, you can prepare the stuffed peppers in advance and store them in the refrigerator for up to a day before baking. Just bake them when you’re ready to serve.

3. Can I use a different cheese in place of pepper jack?

Yes, you can substitute with other cheeses such as cheddar, Monterey Jack, or a blend of cheeses that melt well.

4. Can I add more vegetables to the filling?

Definitely! Feel free to add vegetables like mushrooms, zucchini, or spinach for added flavor and nutrients.

5. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as the other ingredients (like canned beans and the cream cheese) do not contain gluten. Always double-check the labels for any hidden gluten sources.

6. Can I freeze these stuffed peppers?

Yes, you can freeze the stuffed peppers before baking. Wrap them individually in plastic wrap and foil, then store them in a freezer-safe bag. When ready to bake, thaw overnight in the fridge and bake as usual.

7. Can I use leftover chicken for this recipe?

Yes, this is a great recipe to use up leftover cooked chicken. Just shred or chop the chicken before adding it to the filling.

8. How can I make this dish spicier?

Add more red pepper flakes, diced jalapenos, or a dash of hot sauce to the filling for more heat.

9. Can I serve this with something on the side?

This dish pairs well with a simple salad, rice, or even some crispy tortilla chips on the side.

10. What can I substitute for cream cheese?

You can substitute the cream cheese with Greek yogurt for a lighter option or with ricotta cheese for a different texture and flavor.

Conclusion

Chicken and Cheese Stuffed Poblano Peppers are a tasty and satisfying meal that’s sure to please everyone at the table. With a flavorful filling of chicken, cheese, and a variety of savory ingredients, these stuffed peppers offer a delicious balance of creaminess and spice. Whether you enjoy them as a main course or as a fun party appetizer, they’re a great choice for any occasion!