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Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 2 teaspoons olive oil
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 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
  • Fresh cilantro, chopped, for serving
  • Sour cream, for serving

Method
 

  1. Broil peppers brushed with oil, turning, until skins char. Steam covered for 10 minutes, then peel, slit, and remove seeds.
  2. Mix cream cheese, 1/2 cup cheddar, onion, garlic, cumin, paprika, oregano, and salt. Fold in shredded chicken.
  3. Fill each pepper with the chicken mixture, arrange in a baking dish, and top with remaining cheddar and Monterey Jack.
  4. Bake at 375°F (190°C) for 20 minutes. Rest 5 minutes, then top with cilantro and sour cream.

Notes

If you can’t find poblanos, Anaheim peppers are a good substitute that still bring mild heat and a similar shape. A quick char under the broiler is essential for that roasted flavor—don’t skip it. Let the peppers rest after baking so the filling holds together when you cut into them.