Chicken Stuffed Poblano Peppers

Here’s a Stuffed Poblano Peppers recipe you’ll want to make again and again. The Tex-Mex filling is a perfectly seasoned combination of chicken, black beans, corn, tomatoes, herbs and spices. Top it all off with a generous layer of melted cheese and a dollop of cilantro crema for a dinner winner every time. 

Looking for more perfect pepper recipes? We love these creamy Rajas Poblanas con Pollo on taco night and a side of this Jalapeño Cheddar Cornbread on chili night is a MUST. It’s moist, it’s buttery, it’s cheesy and it has just the right amount of jalapeño pepper heat.

Chicken Stuffed Poblano Peppers

With their rich, earthy depth and subtle, smoky warmth, poblano peppers make the ultimate vessel for savoury fillings—whether you lean toward a classic cheese-stuffed Tex Mex bake or a hearty mix of seasoned ground meat and rice.

If you are looking for a weeknight dinner that feels both comforting and exciting, these stuffed poblano peppers bring incredible flavour and vibrant color straight to your table.

When you have leftover chicken, canned black beans, corn, and diced tomatoes, the simple filling comes together in minutes, and dinner is on the table in under 45 minutes. For busy weeknights, this tasty recipe is a no brainer.

Ingredients in Stuffed Poblano Peppers

For this recipe you will need a sharp knife and cutting board, a baking sheet or baking dish, a skillet and a spatula, measuring cups and spoons, a small blender or food processor, and a cheese grater.

• Poblano Peppers
• Olive Oil
• Onion
• Garlic
• Black Beans
• Chicken
• Corn Kernels
• Diced Tomatoes
• Salt
• Ground Cumin
• Chili Powder
• Smoked Paprika
• Lime
• Cilantro
• Cheese
• Sour Cream
• Avocado
• Water

The cilantro lime crema is a simple mixture of sour cream and avocado flavoured with cilantro, fresh lime juice, garlic, and salt thinned with a bit of water.

The filling is a delicious mixture of cooked chicken, corn, canned diced tomatoes, black beans, onion, and garlic seasoned with ground cumin, chili powder, smoked paprika, fresh cilantro, and a splash of fresh lime juice.

Top it all off with a generous layer of shredded cheese for the grand finale. For this recipe use either traditional Mexican melting cheeses like Queso Quesadilla, Asadero, Queso Chihuahua, Panela or Queso Fresco, or more readily available Monterey Jack or Cheddar Cheese.

How to Choose Poblano Peppers for Stuffing

Select poblano peppers with broad shoulders and a relatively flat, wide shape with a gentle taper. This shape is ideal if plans include stuffing them.

Look for a deep, dark forest green or nearly black-green colour. While poblanos naturally turn red as they fully ripen on the vine, green ones offer that classic, earthy, slightly bitter-sweet flavour profile.

The skin should be glossy, smooth, and vibrant. The pepper should feel firm, crisp, and heavy for its size. Avoid any that have soft spots, wrinkly skin, or feel hollow and lightweight. The stem should be fresh, green, and firmly attached. A brown, shriveled, or brittle stem is a sign of an older pepper.

How to Make Stuffed Poblano Peppers

For the Cilantro Lime Crema

Start by making the cilantro lime crema so the flavours have a bit of time to relax into the sauce. Combine sour cream, cilantro, avocado, lime juice, garlic, and salt in a blender or small food processor. Blend until smooth, adding enough water to reach a drizzling consistency. Store in the refrigerator as you make the peppers.

Next, preheat the oven to 400°F (200°C) then lightly grease a baking sheet or baking dish.

Prep Peppers and Make the Filling

Prepare the peppers by slicing the top side off to create a cavity for the filling. Note: Poblano peppers are quite shallow, so slicing them in half lengthwise won’t make a large enough cavity. Next, carefully remove the seeds and membranes.

To make the filling, heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely diced onion and cook until softened, about 4-5 minutes then add the minced garlic and cook until fragrant, about 30 seconds.

Stir in diced chicken, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and lime juice.

Cook filling for 3-4 minutes, stirring occasionally, until heated through, and most of the excess moisture has evaporated. Remove from the heat and stir in chopped cilantro.

Fill and Bake

Arrange the poblano peppers on the prepared baking sheet. Divide the filling among the peppers, mounding it slightly. Sprinkle cheese over the tops. Bake in 400°F (200°C) oven for 18-20 minutes, or until the peppers are softened. For additional browning, broil for 2-3 minutes.

Allow peppers cool for 5 minutes. Drizzle with the cilantro lime crema and garnish with chopped cilantro. Serve with additional lime wedges

Recipe Tips and Tricks

• Poblano peppers can vary in size. If using smaller peppers, you may have some filling left over. If that’s the case, serve it over rice, tuck it into tortillas, or save it for lunch the next day.
• Leftover chicken works perfectly in this recipe, but you can also use rotisserie chicken as a fuss-free option.
• Poblano peppers are generally mild. For more heat, add a finely diced jalapeño to the filling.
• If you can’t find fresh Poblano peppers, use bell peppers instead.

Make Ahead and Leftovers

Make ahead instructions: Make filling up to 1 day in advance then store in the refrigerator. Assemble and bake the peppers as directed just before serving.

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Cool to room temperature before sealing to stop extra moisture buildup. Warm in the microwave in 1-minute bursts, or bake covered with foil at 350°F (175°C) for 15 to 20 minutes.

Stuffed peppers can be frozen, but the texture of the pepper will become softer. To freeze, wrap each room temperature pepper in plastic wrap, then add a layer of foil or place them in a freezer bag. Store in the freezer for up to 3 months for best quality. To reheat, thaw in fridge overnight, then bake at 350°F until hot.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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