Shredded chicken, rice, corn, tomatoes, Monterey Jack cheese, and Tex-Mex spices make these stuffed poblano peppers pure comfort food.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest—this wasn’t planned. It started as one of those “Oh no, what’s for dinner?” kind of nights. The fridge was in that weird in-between state: lots of random ingredients, but nothing that made sense. You know the drill. I had some leftover chicken, half a tub of sour cream, and a vague memory of buying poblanos… for something? No idea what.
My first thought? Tacos. My second? Too many dishes. My third? “Why not just stuff everything into a pepper and call it a night?”
And let me tell you—what came out of the oven was pure magic. The kind of dinner that makes the whole house smell amazing. That makes your spouse pause mid-bite and say, “Okay, what is this??” And that makes your kids forget they were just fighting about who gets the blue plate.
This Homemade Chicken Stuffed Poblano Peppers recipe didn’t just feed us—it rescued us. That night, anyway.
Why You’ll Love This Homemade Chicken Stuffed Poblano Peppers Recipe?
It’s not just about the cheese (though yes, there’s plenty of that). It’s the combo of flavors—warm spices, sweet corn, bright lime, creamy sour cream—all packed into smoky roasted peppers that taste like they just came off a backyard grill. And did I mention the cheese? Monterey Jack melts into this perfectly gooey layer that hugs the filling like a cozy blanket.
The filling itself is this beautifully chaotic mix of chicken, rice, and whatever’s left in the veggie drawer. And somehow, it just works. It’s hearty. It’s satisfying. And it tastes like something you actually meant to make.
Also, it’s surprisingly forgiving. Mess up the spice blend? No big deal. Use too much cheese? Honestly, is there such a thing?
Ingredient Notes:
This isn’t the time for perfection. It’s the time for using what you’ve got and making it sing.
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Poblano Peppers: Roasting them brings out that earthy depth. Not spicy—just smoky. But if all you have are bell peppers? That works too. I’ve done it. Nobody complained.
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Shredded Chicken: Rotisserie, leftover baked chicken, even canned in a pinch. (No shame here—I’ve been there.)
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Cooked Rice: Leftover takeout rice from two days ago? Perfect. Brown rice or quinoa if you’re feeling extra.
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Corn: I used frozen. It’s what I had. Sweet corn straight off the cob in summer? Even better.
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Canned Tomatoes: I used plain diced, but fire-roasted or with green chiles adds a little heat.
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Sour Cream: Full fat. Always. This is not a low-fat meal and I’m not pretending it is.
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Cheese: Monterey Jack is smooth, melty heaven. But cheddar, pepper jack, or literally any other cheese you have in your fridge works.
Spices? Play with them. I always eyeball cumin and paprika. Sometimes I throw in extra chili powder if I’m feeling brave.
How To Make Homemade Chicken Stuffed Poblano Peppers?
Step 1: Roast the Peppers
Crank up your broiler. Lay the poblanos on a baking sheet and broil until they’re blistered and slightly charred. Flip once. Don’t panic if they look a little “too roasted”—that’s the flavor.
Let them cool before handling (trust me, hot pepper skin = burned fingertips). Then slice a slit down the middle and carefully scoop out the seeds. Set aside like little green boats waiting for cargo.
Step 2: Cook the Filling
Grab a skillet, heat some oil, and toss in your diced onion. Sauté until soft. Then garlic, spices, and salt. Stir until your kitchen smells like a taqueria and you’re suddenly very hungry.
Add in the tomatoes. Let them cook down for a bit. Then mix in lime juice and sour cream—hello creaminess. Now stir in the rice, corn, and chicken. Warm it all through. Stir in one cup of cheese and watch it melt like a dream.
Step 3: Stuff and Bake
Spoon the mixture into the roasted peppers, nice and full. Top with the rest of the cheese. Pop them into the oven at 350°F for about 15 minutes. Want that golden, bubbly top? Turn on the broiler for 2 minutes at the end—but don’t walk away. (We’ve all burned cheese before. It’s tragic.)
Step 4: Rest and Devour
Let them sit for 5 minutes. Not for any technical reason—just so you don’t burn your mouth. Then dig in and watch your dinner table go silent in the best possible way.
Want To Save This Recipe?
Storage Options:
These reheat like a dream. Wrap them up, pop them in the fridge, and they’ll be good for up to 4 days. I warm them in the oven at 350°F so the cheese gets gooey again. Microwave works too if you’re in a rush (been there).
You can freeze them! Let them cool, wrap each one in foil, then stash them in a freezer bag. Reheat at 375°F straight from frozen—takes about 25–30 minutes.
Variations and Substitutions:
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No poblanos? Use bell peppers or even stuff this into tortillas for baked burritos.
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No rice? Use quinoa, couscous, or skip the grain and add extra veggies.
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No sour cream? Greek yogurt. Or skip it entirely for a dairy-light version.
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Vegetarian? Use black beans or lentils instead of chicken.
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Want more spice? Add jalapeños or a splash of hot sauce to the filling.
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Want to stretch it? Serve over rice or alongside chips and salsa.
What to Serve with Homemade Chicken Stuffed Poblano Peppers?
You totally don’t need sides, but if you’re going for the full experience:
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A simple avocado salad
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Mexican street corn or a corn & black bean salsa
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Chips + guac (obviously)
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Refried beans or charro beans
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Margaritas. Or iced tea. Depending on the vibe.
Frequently Asked Questions:
Are poblano peppers spicy?
Nope. They’re more smoky than spicy. Like the laid-back cousin of jalapeños.
Can I make this ahead of time?
Yes! Stuff them, refrigerate, then bake when ready. Just add 5 extra minutes to the bake time.
Can I double the filling and use it for something else?
YES. Tacos, quesadillas, nachos, midnight snack… sky’s the limit.
So there it is—Homemade Chicken Stuffed Poblano Peppers in all their cheesy, cozy, no-stress glory. It’s the kind of recipe that saves the night, uses up what you have, and makes you look like you totally had a plan all along.
Give it a try. Mess with it. Make it yours. And hey—if your family falls silent when they take that first bite? Don’t be surprised.
Let me know how you stuff yours—I’m always nosy about other people’s dinner hacks.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Chicken Stuffed Poblano Peppers
Ingredients
- 6 large Poblano peppers
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 clove garlic crushed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 can diced tomatoes 14.5 ounces
- 1/2 lime juice of about 1 tablespoon
- 1/2 c sour cream I recommend full fat
- 1 c cooked rice
- 1 c frozen corn
- 2 c shredded chicken about 1 rotisserie chicken
- 2 c Monterey jack cheese shredded
Instructions
- Preheat your oven to broil.
- Broil Peppers: Place the Poblano peppers on a baking sheet. And broil for 3 minutes per side. Until slightly blistered. Remove from the oven. And reduce the oven temperature to 350°F.
- Prepare Peppers: Once cool, make a slit down the middle of each pepper. And remove the seeds. Keeping the peppers intact. Set aside.
- Cook Filling: In a large skillet, heat 1 tablespoon of olive oil. Over medium-high heat. Add the diced onion. Cook for 5 minutes until soft. Add the garlic, chili powder, cumin, dried cilantro, paprika, and salt. Cook for another minute until fragrant.
- Add Ingredients: Stir in the diced tomatoes. Cook for 2 more minutes. Reduce heat to low. Add the lime juice and sour cream. Stir to combine. Then add the cooked rice, frozen corn, and shredded chicken. Cook until heated through. Then remove from heat. Stir in 1 cup of shredded Monterey jack cheese.
- Stuff Peppers: Fill each roasted Poblano pepper with the mixture. Dividing evenly. Sprinkle the remaining cheese on top.
- Bake: Place the stuffed peppers on a baking sheet. Bake at 350°F for 15-17 minutes. Turn the broiler on for the last 1-2 minutes. To make the cheese bubbly. Watch closely to prevent burning.
- Serve: Remove from the oven. And serve hot. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
3 Responses
I really wanted to like this because of the ingredients but it was quite bland for my taste. Added salsa on top which made it great.
Do I peel the poblano?
Hi Cathy! Great question—no need to peel the poblanos for this recipe. After roasting/broiling, you’ll just make a slit and remove the seeds so they can be stuffed. Some people do peel off the blistered skins if they prefer a softer texture, but it’s completely optional—the skins are edible and add that nice smoky flavor.