Chicken Stuffed Poblano Peppers

Chicken stuffed poblano peppers are pure comfort food with a smoky twist and a cheesy blanket, perfect for sharing at family dinners or lazy weekend gatherings. This dish brings together the gentle heat of roasted poblanos, juicy chicken, vibrant corn, and fluffy rice, all swirled with creamy sauce and melted cheese. It is a foolproof way to coax even the pickiest eaters into cleaning their plates.

The first time I served these, I barely got them onto the table before everyone dug in. Now, I get special requests for them whenever my sister visits from out of town. The combination of smoky peppers and cheesy goodness just hits the spot every time.

Ingredients

• Poblano peppers: Pick large firm ones with shiny skin for the easiest stuffing and best roasting results
• Olive oil: Choose extra virgin if possible for optimal flavor when sautéing
• Onion: Diced fresh onion builds sweetness in the filling
• Garlic: Crushed garlic gives a punchy aroma and boosts depth
• Chili powder: Warming spice that echoes Southwestern flavor
• Cumin: Delivers an earthy undertone typical of Tex Mex classics
• Dried cilantro: Try to find bright green flakes for the most aroma
• Paprika: Gives a gentle smokiness and color
• Salt: Essential for tying all the filling flavors together
• Diced tomatoes: Use fire roasted canned tomatoes if possible for the richest sauce
• Lime juice: Squeeze fresh for tang that brightens everything
• Sour cream: Full fat will yield the creamiest filling and prevent curdling
• Cooked rice: White or brown works but make sure it is fully cooled before mixing
• Frozen corn: Adds juicy little pops of sweetness
• Shredded chicken: Rotisserie chicken makes this ultra easy just shred and pile in
• Monterey jack cheese: Freshly shredded melts best and adds that gooey stretch

Instructions

Roast the Poblanos:

Place poblano peppers on a plain baking sheet directly under your broiler. Let them blister for about three minutes on one side then flip and broil for another three minutes. You want them slightly charred but not collapsed.

Prep the Peppers:

After broiling let the peppers cool just enough to touch. Use a sharp knife to make a careful slit along the middle of each pepper but do not slice in half. Gently pull out seeds and pith so the peppers remain whole and ready to stuff.

Sauté the Vegetables:

Warm olive oil in a large skillet over medium high heat. Toss in diced onion and cook for five minutes. Stir frequently as you want them soft and translucent not browned.

Bloom the Spices:

Add crushed garlic plus chili powder cumin dried cilantro paprika and salt. Stir for about one minute so the spices and garlic get aromatic and coat the onions.

Build the Sauce:

Tip in diced tomatoes with their juices. Mix well and cook for two more minutes until everything is bubbling gently.

Finish the Filling:

Turn the heat down low. Stir in fresh lime juice plus a generous scoop of sour cream. Once creamy fold in rice corn and shredded chicken. Warm everything through gently so nothing scorches on the bottom.

Add the Cheese:

Take your filling off the heat and quickly mix in half the Monterey jack cheese. This ensures cheesy flavor right through the mix.

Taste and Adjust:

Try a spoonful and add more salt if needed. Sometimes chicken or tomatoes need a little extra seasoning.

Stuff the Peppers:

Using a small spoon carefully fill each roasted poblano with chicken mixture. Stuff gently to avoid tearing and pile the filling as high as the pepper allows.

Top with Cheese and Bake:

Sprinkle the tops of your stuffed peppers with the rest of the Monterey jack. Arrange them on your baking sheet again and bake at three hundred fifty degrees for about sixteen minutes or until the cheese melts.

Finish under the Broiler:

Switch your oven back to broil and let the peppers sit for a minute or two until the top is golden and bubbly. Watch closely as the cheese can go from perfect to burnt in seconds.

Serve Hot:

Pull the peppers from the oven and serve straight away while they are oozy and piping hot. A sprinkle of chopped fresh cilantro or extra lime juice is always welcome.

I have to say, my favorite part of this dish is the roasted poblano itself. Nothing beats that smoky aroma and the way its heat gently nudges the cheesy filling. One time my youngest cousin proudly ate the whole thing, declaring he was braver than the grown ups. It is a memory we all laugh about whenever these peppers show up on the menu.

Storage Tips

Store leftover stuffed poblanos in an airtight container in the fridge for up to three days. Reheat in the oven at a moderate temperature to keep the cheese melty and the peppers soft. They are also delicious eaten cold straight from the fridge for a quick lunch if you love bold flavors.

Ingredient Substitutions

Swap the Monterey jack cheese for pepper jack if you want some kick or use cheddar in a pinch. Fresh corn cut from the cob works beautifully instead of frozen when it is in season. If you are out of poblanos try using large sweet bell peppers for a milder dish.

Serving Suggestions

Serve over a bed of arugula or shredded lettuce and spoon on some fresh pico de gallo or guacamole. For a heartier meal add a scoop of refried beans or a side of Mexican style slaw. These peppers are also perfect alongside a cold beer or a Mexican agua fresca.

Cultural and Historical Context

Stuffed peppers are a staple across many Latin American kitchens with every family adding their own twist. Roasted poblano peppers are a nod to traditional chiles rellenos though this version trades frying for healthier baking and a creamy Tex Mex style filling. You will taste all the flavors of a Mexican fiesta in one easy dinner.

Seasonal Adaptations

In late summer fill the peppers with fresh garden corn and homegrown tomatoes. In colder months add extra rice and a pinch of smoked paprika for warmth. Try replacing chicken with leftover Thanksgiving turkey for a wintery twist.

Success Stories

Friends have told me these peppers are now in their regular weeknight dinner rotation because everyone cleans their plate and they are easy to reheat. One neighbor used leftover holiday turkey instead of chicken and could not believe how comforting the result was on a chilly night.

Freezer Meal Conversion

You can assemble the stuffed peppers ahead of time and freeze them before the final bake. To cook from frozen add extra baking time until the center is piping hot and top with cheese during the last few minutes.

No matter the season these stuffed peppers bring everyone together at the table. The flavor and comfort are unbeatable for both cozy dinners and lively gatherings.

Recipe Q&A

→ How do you prepare poblano peppers before stuffing?

Broil the peppers until blistered on both sides, then cool, make a slit, and carefully remove seeds and pith while keeping peppers intact.

→ Can shredded rotisserie chicken be used for the filling?

Yes, shredded rotisserie chicken adds flavor and saves time, making it ideal for the filling.

→ Is there a substitute for Monterey Jack cheese?

Pepper jack or a mild cheddar can be used in place of Monterey Jack for a different flavor or more heat.

→ How do you prevent the peppers from getting soggy?

Broiling first helps remove excess moisture. Avoid overfilling and be sure not to overbake the peppers.

→ What side dishes pair well?

These stuffed poblanos go well with black beans, cilantro lime rice, or a crisp green salad.