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GET IT NOWMy Stuffed Poblano Peppers Have A Cheesy Chicken Filling, With No Peeling
These stuffed poblano peppers came about because I spotted poblanos at the store back in 2022 and, like I always do with new-to-me produce, had to try them.
I’d already made stuffed banana peppers, stuffed portobello mushrooms, and turkey stuffed bell peppers hundreds of times. But stuffed poblanos quickly earned their place in the rotation, and I made these a dozen times that first year. Here’s why:
- No separate roasting or peeling – Many poblano pepper recipes I’ve seen char or pre-roast poblanos before stuffing, and some peel them, too. I skip all that jazz and treat these the same as regular bell peppers instead. Just cut in half, remove the seeds, fill, and bake.
- Simple, creamy, cheesy chicken filling – Shredded chicken, juicy tomatoes, flavorful taco seasoning, cream cheese, and cheddar turn into a hot, irresistibly melty filling. I also love that it’s incredibly simple — just 7 ingredients in the filling.
- Easy 30-minute recipe – If you’ve got cooked chicken already, the prep for this stuffed poblano peppers recipe is minimal. I can half the whole thing ready in around half an hour.
If you haven’t branched out beyond regular bell peppers for your healthy Mexican meals, this is your moment. Grab a pan and make these stuffed poblano peppers with me!
“These were so tasty and easy to make. Putting it all together was quick and the taco flavor was the perfect spice. I liked the texture of the poblanos, especially not taking the extra step of roasting and peeling it first, because it was getting late and I needed something quick. My hungry hubs said I should make this again!”
-Diana
Ingredients & Substitutions
Here I explain the best ingredients for my stuffed poblano peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Poblano Peppers – Poblanos are a mild, dark green type of Mexican chile pepper, about the size of green bell peppers, but with a more pointy end. I developed this poblano pepper recipe with three large ones, but since then I haven’t always been able to find peppers this big, and have had success using an extra one when they were smaller. If you have extras, use them to make my chile verde next!
- Shredded Chicken – You can make your own chicken breast in the Instant Pot quickly, or shred rotisserie chicken from the store for a shortcut. I’ve also used chopped baked chicken breast in a pinch, but found that shredded absorbs the liquids and flavors better. Alternatively, these stuffed poblanos can work with other proteins, such as ground beef (for a more traditional taco meat filling), ground turkey, ground pork, or even Mexican chorizo, as long as you cook and crumble them first.
- Diced Tomatoes – Get the canned kind like this. PSA, friends: Do not drain it, you need the liquid to simmer the chicken and make it all juicy! Tomato sauce can also work, but the texture is different and I like diced tomatoes here more.
- Taco Seasoning – For all the Mexican flavor! I make my own taco seasoning mix with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne. Store bought works too, but if yours is unsalted, I recommend adding salt to the filling to your taste.
- Butter & Garlic – I use unsalted butter to saute the garlic, because the heat is only medium and the butter adds a little richness. Olive oil or avocado oil works, too. Fresh garlic gives you the strongest flavor, but jarred minced garlic is an easy shortcut.
- Cheeses – I add cream cheese to make the filling creamy and mellow the chile flavor, and shredded cheddar cheese for a melty top. Other shredded cheeses work on top too, such as Monterey Jack or a Mexican cheese blend.
- Fresh Cilantro – Optional, but I like the fresh contrast over the hot, cheesy peppers. A squeeze of lime is nice, too!
How To Make Stuffed Poblano Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the poblanos. While the oven preheats, slice the peppers in half lengthwise, remove the seeds, and place them on a lined baking sheet. Sometimes I leave the stems attached to look a little prettier, but this time I removed them for the picture below.
- Make the chicken mixture. Saute the garlic in some butter over medium heat. Then, add the chicken, tomatoes (no draining please!), and taco seasoning. Bring to a boil, then simmer until the extra liquid is absorbed. This happens surprisingly fast!
- Make the filling creamy. Reduce the heat to low. Stir in the cream cheese, pressing it with the back of a spoon or spatula as it melts, until the filling is smooth and creamy.
- Stuff the peppers. Spoon the filling into the pepper halves, open side up. I mound it generously rather than keeping it level with the edges. Pepper sizes vary, so the exact amount that fits in each half will vary, too. Sprinkle the cheddar over the tops.
- Bake the stuffed poblano peppers. You want the cheese on top to get melty and the filling hot, but mostly I go by the actual pepper texture and ensure they get soft. I like to finish with cilantro for a fresh contrast, too.
My Recipe Tips
- Poblanos are usually mild, but individual peppers can be hotter. None of them are extremely hot, so even my kids can handle them. But if you have spice-sensitive family members, you can use this same filling with regular bell peppers.
- Do you have to peel poblano peppers? No, not for this recipe. Some people peel them, especially when charring the skin, because it can be tough or a little bitter, but I don’t find that to be the case with these roasted stuffed poblano peppers.
- Wear gloves if your skin is sensitive to chiles. I recommend gloves when removing the seeds if chile peppers tend to irritate your hands, and avoid touching your face or eyes.
- Want very soft stuffed poblano peppers? Larger or thicker peppers may need a little extra time in the oven. The filling doesn’t dry out too easily so that’s usually fine, or you can cover them if needed. If you prefer them extra soft, you can roast the empty halves for 10-15 minutes first with a little olive oil, then add the filling and bake again, but I don’t usually do this.
- Don’t worry if the filling amount isn’t exact. Poblanos vary a lot in size. I mound the filling into the halves and it usually fits. But if you still have extra, save it for tacos (it’s really good with the extras I put on my chicken tacos!), spoon it over cilantro lime cauliflower rice, or add it to eggs.
- Want to make them more hearty? Replace half of the chicken with cooked black beans, corn, quinoa, or rice.
Stuffed Poblano Peppers (No Peel Recipe)
My stuffed poblano peppers skip the extra roast-and-peel step, with creamy taco-seasoned chicken and melty cheese. Ready in about 30 minutes!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
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In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
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Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
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Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
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Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
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Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed poblano pepper half
- Tips: Check out my recipe tips above to help you get tender stuffed poblano peppers, explain why I don’t peel the skin, handle different pepper sizes, and use any extra filling.
- Storage: Keep leftovers in the refrigerator for up to 3-5 days. They reheat very well.
- Meal prep: Prep the peppers, make the filling, and assemble up to 3 days ahead. Cover and refrigerate, then bake when ready.
- Reheat: Warm in the microwave or a 350-degree F oven. If frozen, thaw overnight or bake from frozen, which will take longer.
- Freeze: You can freeze stuffed poblanos for up to 3 months. I usually prefer to do that after a partial bake, which preserves the texture better than freezing raw or fully cooked.
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Stuffed Poblano Peppers
Serving Ideas
These chicken and cheese stuffed poblano peppers are enough for dinner on their own, which is what I love about them. If you want something extra, I recommend something fresh, crunchy, or tangy on the side:
- Fresh Salad – I like taco slaw or a simple cucumber onion salad with these because the crisp, fresh texture gives you a nice contrast to all that creamy chicken and melted cheese.
- Toppings – Add guacamole or sour cream for something cool and creamy, or spoon on salsa verde and a squeeze of lime for more tang.
- Rice – White rice, brown rice, or cauliflower rice rounds out these poblano peppers if you want a larger meal.
84 Comments
Kelly Anthony
0I love anything with poblano peppers because they bring the perfect amount of heat to any dish.
Patty
0These stuffed poblano peppers are sooooo good and satisfying. And love that they’re keto! Thumbs up!!!
Claudia Lamascolo
0Wow those look spectacular and I can’t wait to make them the peppers stuffed are my favorite meal!
Chrysa
0I love that these are so cheesy and poblano peppers give so much flavor. This will be a staple in the new year.
Adriana
0Poblano peppers are my favorite and more when are stuffed, your version sounds yummy. Need to try the chicken stuffing mix.