Description
This homemade chicken stuffed poblano peppers recipe is a flavorful and easy dinner idea filled with shredded chicken, cheese, and spices inside roasted poblano peppers. Perfect for a low-carb, gluten-free meal packed with smoky, cheesy goodness. Great for weeknight meals or meal prep.
Ingredients
4 large poblano peppers
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
1. Preheat oven to 425°F. Rub poblano peppers with olive oil and place on a baking sheet. Roast for 20–25 minutes, turning once, until skins are blistered and charred.
2. Transfer peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, slice one side open, and remove seeds.
3. In a skillet, heat olive oil over medium. Sauté diced onions until soft, about 5 minutes. Add minced garlic and cook for another minute.
4. Stir in tomato paste, cumin, and chili powder. Add shredded chicken, season with salt and pepper, and mix until heated through.
5. Stuff each pepper with the chicken mixture and top with shredded cheese. Place in a baking dish.
6. Bake at 375°F for 15–20 minutes until cheese is melted and bubbly.
7. Serve hot with toppings like sour cream, cilantro, or lime juice.
Notes
You can use rotisserie chicken for faster prep.
Poblano peppers should be large and firm for easy stuffing.
Add cooked rice or beans to the filling for extra bulk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg