Chicken Stuffed Poblano Peppers

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Chicken stuffed poblano peppers are perfect for Mexican food lovers. They are filled with seasoned chicken, cheese, and salsa.

The poblano is a mild pepper, that is green and large, about the size of a bell pepper. They are frequently roasted and used in chile rellenos. 

Chicken Stuffed Peppers Ingredients

To make this stuffed pepper recipe, you will need the following ingredients (scroll down to the recipe below for precise amounts):

• Poblano peppers
• Mexican cheese blend
• Rotisserie chicken
• Pico de gallo: may substitute salsa
• Sour cream 
• Fresh cilantro
• Green onion
• Limes

How to Make Stuffed Poblano Peppers

1. Prep the peppers. Wash the poblano peppers and place them on a baking sheet. Broil about 4-5 minutes on each side. You want to see the skin blacken and start to bubble. Remove the peppers from the oven, cover with a towel and let cool for about 10-15 minutes. Once the peppers are cool, peel off the skin and cut a slit on the top of the pepper under the stem and down the length of the pepper, removing the inside and seeds.
2. Make the chicken mixtures. While the peppers are broiling, mix the chicken, sour cream, pico de gallo, lime juice, green onion and cilantro in mixing bowl.
3. Stuff the peppers. Stuff each pepper with about 3/4 cup of the cheese and chicken mixture, then sprinkle remaining cheese on top of each pepper.
4. Bake the peppers and serve. Bake at 350 for 20-25 minutes. Serve with garnish of fresh cilantro, green onions and sour cream on top.

What to Serve with Poblano Peppers

Serve it up with a side of guacamole with tomatoes and tortilla chips! And don’t forget to pour yourself another margarita. 😉

Chicken Stuffed Poblano Peppers

Author: Emily Pecoraro

Chicken stuffed poblano peppers are perfect for Mexican food lovers. They are filled with seasoned chicken, cheese, and salsa.

4.43 from 14 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Dish Recipes

Cuisine Mexican

Servings 6

Calories 467 kcal

Ingredients

  

1x2x3x

• ▢ 6 poblano peppers
• ▢ 2 cups shredded Mexican cheese blend
• ▢ 4 cups rotisserie chicken chopped
• ▢ 1/2 cup pico de gallo may substitute salsa
• ▢ 1/2 cup sour cream + additional for garnish
• ▢ 2 Tablespoons fresh cilantro chopped, divided
• ▢ 1 1/2 Tablespoons green onion diced, divided
• ▢ 1 lime wedge juiced

Instructions

 

• Wash the poblano peppers and place them on a baking sheet. Broil about 4-5 minutes on each side. You want to see the skin blacken and start to bubble.
• While the peppers are broiling, mix the chicken, sour cream, pico de gallo, lime juice, 1 Tablespoon green onion and 1 Tablespoon cilantro in mixing bowl.
• Remove the peppers from the oven, cover with a towel and let cool for about 10-15 minutes.
• Once the peppers are cool, peel off the skin and cut a slit on the top of the pepper under the stem and down the length of the pepper, removing the inside and seeds.
• Stuff each pepper with about 3/4 cup of the cheese and chicken mixture, then sprinkle remaining cheese on top of each pepper.
• Bake at 350 for 20-25 minutes.
• Serve with garnish of remaining fresh cilantro, green onions and sour cream on top.

Nutrition

Serving: 1Calories: 467kcalCarbohydrates: 11gProtein: 54gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 980mgPotassium: 275mgFiber: 2gSugar: 6gVitamin A: 893IUVitamin C: 98mgCalcium: 463mgIron: 1mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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