Chicken Stuffed Poblano Peppers are easy and delicious! Chicken, garlic and tomatoes are stuffed into mildly spicy poblano peppers and topped with melted cheese.
Serve over cooked white rice, Mexican rice or Spanish rice if desired. This recipe for two makes a great lunch, dinner, or impressive romantic date night meal.
Are poblano peppers hot?
When traditionally ripened to red and dried, this pepper is known as an ancho. It is also used green, as a poblano, for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor.
As someone who doesn’t like spicy food, poblanos have the perfect amount of mild heat in them, much less than the jalapeño pepper.
For more information read this article about the Poblano Pepper.
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How to make Chicken and Cheese Stuffed Poblano Peppers
Preheat the oven to 350 degrees F (180 C).
Dice the chicken into small bite-sized pieces. Chop the onion and tomato into small pieces.
To prepare the peppers, use gloves to protect your hands or wash well with soap and water afterward. Do not touch or wipe your eyes while handling peppers.
Use a sharp knife and cut each pepper in half from top to bottom.
Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.
In a large non-stick frying pan, heat 1 teaspoon of canola oil over of medium heat. Click for a large non-stick frying pan.
Add the chopped onions and cook, stirring frequently, until the onions are translucent about 3 – 5 minutes.
Add the minced garlic, salt, and diced chicken. Cook and stir until chicken is no longer pink, about 5 minutes.
Stir in the tomatoes and cook 1 more minute.
Spray a 7 x 11 baking dish with cooking spray. Click for a 7 x 11 baking dish.
Rub the olive oil on the outside of the poblano peppers.
Place them cut side up in the baking dish. Divide the chicken mixture into 4 equal parts and stuff into the center of each pepper.
Cover the baking dish with foil and bake for 40 to 45 minutes.
Remove the foil and top each with equal amounts of the shredded cheese.
Bake uncovered for another 10 minutes.
Serve over a bed of cooked white rice, Mexican rice, or Spanish rice if desired.
You may also enjoy
- Slow Cooker Stuffed Peppers
- Pepper Jack Chicken Casserole
- Jalapeño Popper Chicken Casserole
- Mexican Beef Casserole
Chicken Stuffed Poblano Peppers
Ingredients
- ½ pound boneless chicken
- 1 medium onion
- 1 roma tomato
- 2 large poblano peppers
- 1 teaspoons canola oil
- 1 ½ teaspoons minced garlic minced
- ¼ teaspoon salt
- ½ tablespoon olive oil
- ½ cup shredded Mexican blend cheese
- White rice, Mexican rice, or Spanish rice (for serving – Optional)
Instructions
- Preheat the oven to 350 degrees F (180 C).
- Dice the chicken into small bite sized pieces. Chop the onion and tomato into small pieces.
- To prepare the peppers, use gloves to protect your hands or wash well with soap and water afterwards. Do not touch or wipe your eyes while handling peppers.
- Use a sharp knife and cut each pepper in half from top to bottom.
- Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.
- In a large non-stick frying pan, heat 1 teaspoon of canola oil over of medium heat. Click for a large non-stick frying pan.
- Add the chopped onions and cook, stirring frequently, until the onions are translucent about 3 – 5 minutes.
- Add the minced garlic, salt, and diced chicken. Cook and stir until chicken is no longer pink, about 5 minutes.
- Stir in the tomatoes and cook 1 more minute.
- Spray a 7 x 11 baking dish with cooking spray. Click for a 7 x 11 baking dish.
- Rub the olive oil on the outside of the poblano peppers and place them cut side up in the baking dish.
- Divide the chicken mixture into 4 equal parts and stuff into the center of each pepper.
- Cover the baking dish with foil and bake for 40 to 45 minutes.
- Remove the foil and top each with equal amounts of the shredded cheese.
- Bake uncovered another 10 minutes.
- Serve over a bed of cooked white rice, Mexican rice, or Spanish rice if desired.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Jim
Saturday 26th of October 2019
Confused. Text says "Rub the olive oil on the outside of the poblano peppers and place them cut side up in the baking dish." However the photo shows them cut side down. Have you tried charring the peppers Rellanos style? Just wondering. I'm guessing the skin from these style peppers can be pretty tough. looking forward to trying them
Zona
Saturday 26th of October 2019
Hi Jim, the picture where they are cut side down is showing the oil rubbed on the outside. The next picture shows them placed cut side up with some filling in them. Sorry for the confusion. I will edit the post so it reads better. Thank you for your feedback.