Chicken Stuffed Poblano Peppers

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 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.

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.

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Yield: Serves 2

Chicken Stuffed Poblano Peppers

Print

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.

Prep Time 15 minutes

Bake Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1/2 pound boneless chicken
• 1 medium onion
• 1 roma tomato
• 2 large poblano peppers
• 1 teaspoons canola oil
• 1 1/2 teaspoons minced garlic minced
• 1/4 teaspoon salt
• 1/2 tablespoon olive oil
• 1/2 cup shredded Mexican blend cheese
• White rice, Mexican rice, or Spanish rice (for serving – Optional)

Instructions

1. Preheat the oven to 350 degrees F (180 C).
2. Dice the chicken into small bite sized pieces. Chop the onion and tomato into small pieces.
3. 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.
4. Use a sharp knife and cut each pepper in half from top to bottom.
5. Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.
6. 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.
7. Add the chopped onions and cook, stirring frequently, until the onions are translucent about 3 – 5 minutes.
8. Add the minced garlic, salt, and diced chicken. Cook and stir until chicken is no longer pink, about 5 minutes.
9. Stir in the tomatoes and cook 1 more minute.
10. Spray a 7 x 11 baking dish with cooking spray. Click for a 7 x 11 baking dish.
11. Rub the olive oil on the outside of the poblano peppers and place them cut side up in the baking dish.
12. Divide the chicken mixture into 4 equal parts and stuff into the center of each pepper.
13. Cover the baking dish with foil and bake for 40 to 45 minutes.
14. Remove the foil and top each with equal amounts of the shredded cheese.
15. Bake uncovered another 10 minutes.
16. Serve over a bed of cooked white rice, Mexican rice, or Spanish rice if desired.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  T-fal A74009 Specialty Nonstick Giant Family Fry Pan Cookware, 13-Inch, Black
• 
  Pyrex SYNCHKG055786 Basics 2 Quart Glass Oblong Baking Dish, Clear 11.1 in. x 7.1 in. x 1.7

Nutrition Information:

Yield:

2

Serving Size:

2 poblano halves
Amount Per Serving: Calories: 757Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 129mgSodium: 928mgCarbohydrates: 69gFiber: 4gSugar: 7gProtein: 48g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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