Stuffed Poblano Peppers are so easy to make for a flavor packed, family favorite dinner! These peppers are filled with shredded chicken, cheese, corn, black beans, and salsa!
Stuffed Poblano Peppers:
I absolutely love these cheesy stuffed peppers for a quick and simple weeknight meal! No need to peel the peppers first either, just roast them and stuff! These are what I’d call a Tex-Mex style pepper with corn, black beans, and salsa. They are very filling, hearty, and the roasted poblanos just bring so much flavor to the table! The peppers are roasted first which softens them up and brings out their sweet flavor that’s so perfect with the savory filling! This is the perfect recipe to use up a rotisserie chicken if you have one, I like to use my Crockpot Shredded Chicken and always have it on hand for recipes like this. We of course also have a great Instant Pot Shredded Chicken too if you’re an instant pot user!
Are Poblano Peppers Hot?
Unripe poblanos are really not spicy at all! They are mildly spicy, and I mean very, very mild. This one is great for people that love flavor but not an overwhelming amount of heat. They are of course spicier than a regular bell pepper, and slightly spicier than a banana pepper, but much more mild in heat than a jalapeno would be. The unripe poblanos are green, and once they are ripe they turn red and can be more spicy.
Making Stuffed Poblano Peppers:
- As you can see from my photos I used large poblanos. You can use 4 large, or 6 medium for this recipe. You will just roast them whole for about 25 minutes in any baking dish you want until they are soft.
- While the peppers roast, you can make your filling! The filling is just cooked shredded chicken, black beans (or any beans you like), corn (frozen or canned/drained or fresh is fine. Along with some softened cream cheese, cheddar or monterrey jack, and salsa! I use salsa verde and it’s amazing, but use whatever you like. Just mix it all together and that’s it!
- Once the peppers are roasted set them aside on a cutting board. I wear my oven mitt to hold them and cut a slit from the top of the pepper to the bottom, just be careful not to cut all the way through. Now, keep your oven mitt on, hold the pepper by the stem and use a spoon to scrape out the seeds. They slide out really easily!
- Now, just stuff the peppers with the chicken mixture and let them roast for another 20 minutes, and you’re ready to eat! These are also great to save and just reheat any leftovers in the microwave. They make a nice filling lunch the next day!
Enjoy!
~Nichole
Stuffed Poblano Peppers
Ingredients
- 4 Large Poblano Peppers or 6 medium
- 2 Cups Shredded Cooked Chicken
- 1/2 Cup Black Beans
- 1/2 Canned or Frozen Corn Kernels Drained
- 2 Cups Salsa Verde Red salsa is fine also
- 4 Ounces Cream Cheese Softened
- 1 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- Salt & Pepper, to taste
- 2 Cups Shredded Monterey Jack Cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish large enough to hold the peppers lightly with non-stick spray.
- Add the whole poblanos to the prepared pan and roast for 20 minutes until becoming soft. Remove the poblanos from the pan to a cutting board.
- Meanwhile, add the shredded chicken, beans, corn, salsa, cream cheese, seasonings, and one Cup of the cheese to a large bowl and stir to combine.
- Cut a slit down the length of each pepper to make a pocket, being careful not to slice all the way through and use a spoon to scoop out and discard the seeds.
- Fill each poblano up equally with the chicken mixture, then sprinkle on the remaining shredded cheese.
- Return the filled peppers to the baking sheet and into the preheated oven for 15-20 minutes until the cheese has melted
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this dish. I actually split all the ingredients and did half with red salsa and the other half with the salsa verde. I asked my son which he liked best. He loved both as they were. Personally I prefer the salsa verde for the kick of spice. On another note, for expediency, can I halve the peppers horizontally prior to baking? Cleaning the seeds and stems from the peppers after baking was tedious. I think it would be easier cleaning the peppers out prior to baking would be more simple. Please let me know if making this change would be a mistake. Thank you for sharing this wonderful recipe with all of us.
I love this recipe! I used 8 poblano peppers and froze 6. They were great fresh and frozen. To freeze them, I made as directed but didn’t do the final bake. Instead, I wrapped them in sprayed foil. Then it’s easy to just unwrap and place in your oven on the existing foil. I did use a green chili sauce in addition to the salsa verde for a bit more flavor. Will definitely be making again since it’s a quick and easy prep lunch/dinner.
Thanks, great idea to freeze them! Glad you enjoyed 🙂
Delicious! Made just as stated (except roasted the peppers in the initial step for 30 minutes instead of 20 minutes). The flavor balance is just right, the dish is filling, and looks great on the plate, too. Served with rice as a side dish and everything went together beautifully!
Easy to make and delish. Love to add something spicy to them for that extra kick.