Cheesy Chicken Stuffed Poblano Peppers
Chicken stuffed poblano peppers are the kind of meal that feels special without needing a long ingredient list or a pile of dirty pans. Roasted poblanos turn mellow and smoky, then get loaded with a creamy spiced chicken filling that stays juicy in the oven.
If you have leftover roast chicken or a rotisserie bird, you can have these assembled and in the oven in about forty minutes. They reheat beautifully, so I often make a double batch for lunches.
What Makes These Stuffed Peppers So Good
The poblanos get a quick char under the broiler, which gives them a gentle heat and a deep, roasted flavor that plays off the rich filling. I keep shredded cooked chicken in the freezer so the whole thing feels like a Tuesday night project, not a weekend affair.
The filling is creamy without being heavy. Softened cream cheese binds everything together, and a mix of cheddar and Monterey Jack melts into every little pocket. You get tender chicken, a whisper of spice from the pepper, and a golden, bubbly cheese cap in each bite.
Ingredients
- 4 large poblano peppers: look for firm, shiny ones without soft spots.
- 2 teaspoons olive oil: for brushing the peppers before broiling.
- 2 cups shredded cooked chicken: rotisserie chicken works perfectly here.
- 4 oz cream cheese, softened: full-fat cream cheese gives the smoothest filling.
- 1 cup shredded sharp cheddar cheese, divided: half goes into the filling, half melts on top.
- 1/2 cup shredded Monterey Jack cheese: for an extra-creamy, mild cap on top.
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, plus more for the peppers
- Fresh cilantro, chopped: for serving.
- Sour cream: for serving.
Variations / Substitutions
- Swap the protein: Shredded turkey works in place of chicken.
- Make it spicier: Stir a minced chipotle in adobo or a pinch of cayenne into the filling.
- Dairy-free option: Use a plant-based cream cheese alternative and a good melting dairy-free shredded cheese. The texture will be a little softer, so let the stuffed peppers rest a few minutes before slicing.
- No poblanos?: Bell peppers will do in a pinch, but you will miss that signature smoky char. Choose red or yellow for the sweetest result and still broil them well.
- Add beans or corn: Fold 1/2 cup of black beans or thawed frozen corn into the filling for a heartier dinner.
If you like these, try my Green Chile Chicken Enchiladas next.
How to Make Chicken Stuffed Poblano Peppers
Step 1: Char the Peppers
Turn on your broiler and set an oven rack about 6 inches from the heat. Place the 4 poblano peppers on a foil-lined baking sheet and brush them lightly with the 2 teaspoons olive oil. Broil for 2 to 3 minutes per side, until the skins blister and char in dark spots.
The peppers should look puckered and blackened in places, with softened flesh. Use tongs to turn them carefully so they char evenly on all sides. Once they are done, transfer the peppers to a heatproof bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 minutes—this loosens the skins so they peel right off.
Step 2: Mix the Filling
While the peppers steam, drop the 4 oz softened cream cheese into a medium bowl. Stir in 1/2 cup of the shredded cheddar, the 1/2 chopped onion, 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon oregano, and 1/4 teaspoon salt. Fold in the 2 cups shredded chicken until the mixture holds together when pressed.
Taste the filling and add an extra pinch of salt or a crack of pepper if it needs it. The cream cheese should coat the chicken evenly; if it seems dry, mix in a spoonful of sour cream or a splash of chicken broth to loosen it up.
Step 3: Fill the Peppers
Preheat your oven to 375°F (190°C). When the poblanos are cool enough to handle, peel away the loosened skins. Cut a slit lengthwise down one side of each pepper from stem to tip, then gently open them and scoop out the seeds and membranes. Keep the stems intact if you can.
Spoon the chicken filling evenly into the peppers, pressing it in gently so it fills the cavity without tearing the flesh. Arrange the stuffed poblanos in a baking dish just big enough to hold them snugly, then sprinkle the remaining 1/2 cup cheddar and the 1/2 cup Monterey Jack over the tops.
Step 4: Bake and Top Them
Bake the peppers, uncovered, for 20 minutes, until the cheese on top is melted, bubbly, and browning in a few spots. The edges of the poblanos will darken a bit more, which is good.
Let the poblanos rest for 5 minutes outside the oven so the filling sets. Scatter chopped fresh cilantro over them and serve with a spoonful of sour cream on the side.
A Few Notes Before You Start
- Char the peppers well: The blackened skin is where the smoky flavor lives. Don’t rush this step, and make sure you steam them long enough so the skins slide off easily.
- Use shredded rotisserie chicken: It cuts the prep time way down and already has a light seasoning that works in the filling.
- Make the filling ahead: You can mix the chicken and cream cheese mixture up to a day in advance and keep it covered in the fridge. When you’re ready, just stuff and bake.
- Don’t overfill: Leave a little room at the seams so the cheese can melt without spilling everywhere. If any filling oozes out, it’s still delicious.
Storing Leftovers
- Refrigerate: Store leftover peppers in an airtight container in the fridge for up to 3 days. The flavors meld and get even better overnight.
- Reheating: Reheat in a 350°F oven for about 10 minutes, or microwave individual peppers until warmed through. Keep an eye on them so the peppers don’t turn mushy.
What to Serve With Chicken Stuffed Poblano Peppers
These stuffed poblanos are substantial on their own, but a pile of cilantro-lime rice or quick lime-cilantro quinoa makes the plate feel more complete. A crunchy cabbage slaw with a lime vinaigrette cuts through the richness of the cheese, and a spoonful of guacamole never hurts if you have ripe avocados.
Frequently Asked Questions
Can I stuff the peppers in advance?
Yes. Assemble them up to a day ahead, cover, and refrigerate. Bake straight from the fridge and add about 5 extra minutes to the baking time.
My poblanos tore when I peeled them. What went wrong?
They likely did not steam long enough after broiling. Steam for at least 10 minutes with a tight cover so the skins really loosen. Peel gently with your fingers instead of a knife.
Can I use bell peppers instead of poblanos?
You can, but you will lose the smoky depth that makes the dish. If you go with bell peppers, pick red or yellow for a sweeter result, and broil them the same way to build some char.
What can I substitute for cream cheese?
Ricotta or soft goat cheese will work for a tangier filling. The texture will be looser, so pack the peppers a little tighter and avoid overfilling.
Chicken Stuffed Poblano Peppers Recipe
Ingredients
Method
- Broil peppers brushed with oil, turning, until skins char. Steam covered for 10 minutes, then peel, slit, and remove seeds.
- Mix cream cheese, 1/2 cup cheddar, onion, garlic, cumin, paprika, oregano, and salt. Fold in shredded chicken.
- Fill each pepper with the chicken mixture, arrange in a baking dish, and top with remaining cheddar and Monterey Jack.
- Bake at 375°F (190°C) for 20 minutes. Rest 5 minutes, then top with cilantro and sour cream.
