The moment you slice into a roasted poblano pepper, a rush of smoky aroma fills the kitchen, instantly transporting you to the heart of Mexican cuisine. That tantalizing scent led me to create these Chicken Stuffed Poblano Peppers, a dish bursting with flavor and excitement, yet surprisingly simple to prepare. Imagine tender poblano peppers cradling a comforting mix of rotisserie chicken, sweet corn, and creamy cheese—all ready in under 45 minutes!
Whether you’re searching for a quick weeknight meal to please the whole family or aiming to impress guests with a touch of Tex-Mex flair, this recipe hits the mark. It’s the perfect way to break free from fast food monotony and enjoy a homemade delight that’s as vibrant as it is hearty. Let’s dive into this delicious adventure that’s bound to become a new favorite on your dinner table!
Why are Chicken Stuffed Poblano Peppers a must-try?
Flavor Explosion: Each bite offers an incredible combination of smoky poblano peppers and a savory filling that’s rich in flavor.
Quick to Make: Whip this up in under 45 minutes, perfect for those busy weeknights.
Crowd-Pleasing: Ideal for family dinners or impressing your guests with a delightful Tex-Mex dish.
Endless Customization: Adjust ingredients easily, from protein choices to spice levels, making it versatile for everyone’s taste.
Comforting Texture: Enjoy the blend of creamy, cheesy filling balanced with the tender yet slightly crispy poblano exterior.
For more ideas on how to make this dish even more delightful, check out my tips on preparing ahead to save time!
Chicken Stuffed Poblano Peppers Ingredients
For the Filling
• Large Poblano Peppers – These are the star of the show, bringing a mild heat and sweetness; ensure they’re firm and fresh.
• Olive Oil – Essential for sautéing onions and enhancing flavor; avocado oil makes a great substitution for a different twist.
• Onion (½ diced) – Adds fragrant sweetness; you can opt for yellow or white onions based on what you have.
• Garlic (1 clove, crushed) – Infuses depth into the filling; if you’re in a pinch, garlic powder works well too.
• Chili Powder (1 tsp) – This seasoning adds warmth; adjust based on how spicy you like your Chicken Stuffed Poblano Peppers.
• Cumin (½ tsp) – Vital for that earthy, nutty Tex-Mex flavor; don’t skip this one!
• Dried Cilantro (½ tsp) – Enhances freshness in the filling; feel free to use fresh cilantro if you have it on hand.
• Paprika (½ tsp) – Contributes color and a subtle smoky flavor; choose between hot or sweet paprika to match your preference.
• Salt (1 tsp) – A crucial element to enhance all flavors; adjust to your taste buds.
• Diced Tomatoes (1 can, 14.5 oz) – Provides moisture and acidity to balance the filling.
• Lime Juice (½ lime, approx. 1 tbsp) – Brightens the dish with a zesty finish; always go for fresh when possible.
• Sour Cream (½ cup, recommended full fat) – Adds creaminess and richness; Greek yogurt can lighten the dish up if you prefer.
• Cooked Rice (1 cup) – Gives structure and heartiness to the filling; consider quinoa or cauliflower rice for a low-carb twist.
• Frozen Corn (1 cup) – Adds sweetness and texture; fresh corn is a fantastic substitute if it’s in season.
• Shredded Chicken (2 cups, about 1 rotisserie chicken) – The delicious base protein, providing both flavor and filling texture.
• Monterey Jack Cheese (2 cups, shredded) – Melts beautifully over the stuffed peppers; opt for pepper jack if you crave some extra heat!
For Topping
• Additional Shredded Cheese – Use the remaining cheese to crown your peppers for that gooey, irresistible finish.
These Chicken Stuffed Poblano Peppers are a flavorful journey straight to your dinner table, combining simplicity and heartiness in every bite!
How to Make Chicken Stuffed Poblano Peppers
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Prepare Peppers: Preheat your oven to broil. Arrange the poblano peppers on a baking sheet without any oil and broil for 3 minutes on each side until they are blistered and slightly charred.
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Cool and Prepping: Remove the peppers from the oven and lower the temperature to 350°F. Allow them to cool for a few moments, then slice them down the middle and gently remove the seeds. Set aside.
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Cook Filling: In a skillet, heat the olive oil over medium-high heat. Sauté the diced onion for about 5 minutes, then add the crushed garlic, chili powder, cumin, and salt. Cook until the mixture is fragrant, around 1 minute.
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Combine Ingredients: Stir in the can of diced tomatoes, then reduce the heat. Add lime juice, sour cream, cooked rice, frozen corn, and the shredded rotisserie chicken to the skillet, mixing everything together. Heat through and incorporate 1 cup of shredded cheese.
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Stuff Peppers: Carefully take each roasted poblano and gently fill them with the chicken mixture. Top each stuffed pepper with the remaining shredded cheese for that delicious melty topping.
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Bake: Place the stuffed peppers on a baking sheet in the oven and bake at 350°F for 15-17 minutes, or until the cheese is bubbly and golden. Serve hot and enjoy!
Optional: Garnish with fresh cilantro for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Chicken Stuffed Poblano Peppers Variations
Feel free to add your personal touch to these delightful stuffed peppers with these exciting ideas!
- Ground Turkey: Swap the rotisserie chicken for ground turkey for a lighter yet equally satisfying filling.
- Beefy Goodness: Use ground beef for a heartier take that satisfies hungry appetites and adds savory richness.
- Vegetarian Delight: Replace the chicken with black beans, mushrooms, or quinoa to create a filling, protein-packed vegetarian option.
- Hearty Grains: Choose farro or barley instead of rice for added texture and nutty flavor that enhances the dish.
- Spice It Up: Add jalapeños or chili flakes to the filling for an exciting spicy kick that elevates the flavors.
- Cheesy Variations: Experiment with different cheeses like feta for tanginess or gouda for a smoky flavor twist that melts beautifully.
- Fresh Herb Boost: Incorporate fresh herbs like parsley or chives for a brighter flavor that adds freshness to each bite.
- Creamy Avocado: Top your finished peppers with sliced avocado or a dollop of avocado crema for a creamy, cool contrast to the warm filling.
Expert Tips for Chicken Stuffed Poblano Peppers
- Choose Fresh Peppers: Look for firm and shiny poblano peppers. Any blemishes or soft spots can indicate overripeness, potentially affecting flavor.
- Taste as You Go: Always sample the filling before stuffing your peppers. Adjust seasoning as needed to ensure each bite of your Chicken Stuffed Poblano Peppers is flavorful.
- Don’t Overstuff: Be cautious not to overfill the poblano peppers, as this can cause the filling to spill out during baking. A little overflow is fine, but balance is key!
- Broiling Technique: When broiling the peppers, keep an eye on them! They can go from perfect to overly charred in moments, so stay close to the oven.
- Make Ahead: Preparing the filling in advance can save time during busy weeknights. Stuff the peppers a day before, refrigerate, and simply bake them when ready.
- Flavors Deepen: Let the stuffed peppers sit for a few minutes once out of the oven. This resting period allows flavors to meld together wonderfully before serving.
How to Store and Freeze Chicken Stuffed Poblano Peppers
Fridge: Store leftover Chicken Stuffed Poblano Peppers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 15 minutes until heated through.
Freezer: For longer storage, freeze stuffed peppers individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
Reheating: To ensure the best texture, reheat frozen Chicken Stuffed Poblano Peppers in the oven at 350°F for 25-30 minutes, or until heated to your liking.
Freshness Tip: If possible, prep and stuff the peppers a day ahead; just store them in the fridge and bake on the day you plan to serve!
What to Serve with Chicken Stuffed Poblano Peppers?
Elevate your dining experience with perfect sides that enhance the vibrant flavors of your chicken-stuffed delights.
- Mexican Rice: This fluffy side dish brings a touch of warmth and pairs perfectly with the rich and cheesy filling.
- Fresh Salad: A crisp, refreshing salad dressed in lime vinaigrette counters the pepper’s heat and balances the meal. Enjoy colors and textures that enhance your dish!
- Guacamole: Creamy avocado dip adds a cool, silky texture that complements the savory stuffed peppers beautifully. It’s a classic pairing that no one can resist.
- Black Beans: A protein-packed addition that’s hearty and flavorful, black beans offer a satisfying contrast alongside the stuffed peppers. They work wonderfully as a side or filling option!
- Cornbread: Slightly sweet and warm cornbread provides delightful texture and absorbs flavors, making it an irresistible companion to the dish.
- Chips and Salsa: Crunchy tortilla chips dipped in fresh salsa bring an extra layer of enjoyment; the contrast between crunchy and soft is always a hit.
- Margaritas: A chilled, zesty margarita enhances the Tex-Mex experience with its tartness, providing a refreshing complement to the meal.
- Tres Leches Cake: End your dinner on a sweet note! This light, milk-soaked cake offers a delightful contrast to the savory stuffing, and its creaminess is simply divine.
Make Ahead Options
These Chicken Stuffed Poblano Peppers are perfect for meal prep, allowing you to save valuable time during busy weeknights! You can prepare the filling up to 3 days in advance by cooking the chicken, rice, and veggies, then storing it in an airtight container in the refrigerator. Additionally, you can stuff the poblano peppers and refrigerate them for up to 24 hours before baking. To maintain the quality, cover the stuffed peppers tightly with plastic wrap to prevent them from drying out. When you’re ready to serve, simply bake the stuffed peppers at 350°F for 15-17 minutes, and enjoy these delicious homemade Chicken Stuffed Poblano Peppers with minimal effort!
Chicken Stuffed Poblano Peppers Recipe FAQs
How do I choose the right poblano peppers?
Absolutely! When selecting poblano peppers, look for ones that are firm, shiny, and free of dark spots or blemishes. Blemished or overly soft peppers can indicate overripeness and might affect the flavor of your Chicken Stuffed Poblano Peppers.
How long can I store leftover Chicken Stuffed Poblano Peppers?
Leftover Chicken Stuffed Poblano Peppers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F for about 15 minutes until heated through, ensuring deliciousness in every bite!
Can I freeze Chicken Stuffed Poblano Peppers?
Yes, you can! To freeze, individually wrap each stuffed pepper in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. To reheat, thaw in the fridge overnight, then bake in the oven at 350°F for 25-30 minutes until warmed through. This way, you can enjoy a quick home-cooked meal whenever you crave it!
What should I do if the filling is too dry?
If you find your filling is too dry, don’t worry! Add a little extra sour cream or a splash of chicken broth to the mixture and stir until it reaches your desired consistency before stuffing the peppers. It’s always a good idea to taste the filling before stuffing to ensure your Chicken Stuffed Poblano Peppers are bursting with flavor!
Is this recipe suitable for people with dietary restrictions?
For those with dietary restrictions, this recipe can easily be adjusted. If you’re looking for lower-carb options, swap out the rice for cauliflower rice. Please remember to check for any allergies related to specific ingredients, such as dairy or gluten, and feel free to substitute as needed, like using lactose-free cheese or yogurt for the filling.
Can I prepare the Chicken Stuffed Poblano Peppers in advance?
Definitely! You can prepare your filling a day ahead and store it in the refrigerator. When you’re ready to serve, just stuff the roasted peppers and pop them in the oven. This not only saves time but enhances the flavors, making your Chicken Stuffed Poblano Peppers even more delightful!
Savory Chicken Stuffed Poblano Peppers for Easy Weeknight Dinners
Ingredients
Equipment
Method
- Preheat your oven to broil. Arrange the poblano peppers on a baking sheet without any oil and broil for 3 minutes on each side until they are blistered and slightly charred.
- Remove the peppers from the oven and lower the temperature to 350°F. Allow them to cool for a few moments, then slice them down the middle and gently remove the seeds. Set aside.
- In a skillet, heat the olive oil over medium-high heat. Sauté the diced onion for about 5 minutes, then add the crushed garlic, chili powder, cumin, and salt. Cook until the mixture is fragrant, around 1 minute.
- Stir in the can of diced tomatoes, then reduce the heat. Add lime juice, sour cream, cooked rice, frozen corn, and the shredded rotisserie chicken to the skillet, mixing everything together. Heat through and incorporate 1 cup of shredded cheese.
- Carefully take each roasted poblano and gently fill them with the chicken mixture. Top each stuffed pepper with the remaining shredded cheese.
- Place the stuffed peppers on a baking sheet in the oven and bake at 350°F for 15-17 minutes, or until the cheese is bubbly and golden. Serve hot and enjoy!