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These Chicken Stuffed Poblano Peppers are a fresh take on classic stuffed peppers, and are loaded with bold flavors and wholesome ingredients. Packed with shredded chicken, black beans, corn, Rotel, and melty pepper jack cheese, these baked chicken poblano peppers make an easy Mexican-inspired dinner that’s ready in about an hour.
Try These Next: If you’re into bold Tex-Mex flavors, try my Chicken Enchiladas or Cheesy Taco Pasta next!
Pin this recipe for later!Why I Love This Recipe
- Repurpose Leftovers: These stuffed poblano peppers with chicken are a great way to use leftovers or those grocery store rotisserie chickens.
- Assembles Quickly: Just 20 minutes of prep before baking!
- Delicious Comfort Food: Hearty and satisfying, but with a kick of spice. Everyone loves stuffed peppers!
- Versatile: Customize these with your favorite toppings and make them your own!
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients together…
- Poblano Peppers: Mild in spice with a smoky flavor. Look for similarly sized peppers for even cooking.
- Rotel: Mild Rotel adds flavor without too much heat, but you can sub spicy if you like it hot.
- Pepper Jack Cheese: Adds a creamy kick. Monterey jack works for a milder option.
- Spanish Rice: Use your favorite brand. I like La Preferida. It works great and saves time.
How To Make Chicken Stuffed Poblano Peppers
See the recipe card below for full, detailed instructions
Preheat your oven to 400℉ and prepare a casserole dish or foil-lined baking sheet.
Halve and deseed the poblanos. Roast them cut-side up for 10 minutes to soften slightly.
In a large bowl, mix 1 cup of the cooked Spanish rice, shredded chicken, black beans, Rotel, thawed corn, pepper jack, sour cream, taco seasoning, lime juice, and chopped cilantro.
Fill each poblano half generously with the mixture. Bake covered with foil for 25 minutes, then uncovered for another 15-20 minutes until bubbly and slightly charred.
Serve with the remaining rice and top with avocado, pico de gallo, cotija cheese, and fresh cilantro.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble the stuffed peppers up to a day in advance. Cover and refrigerate them until ready to bake. Add 5-10 minutes to the baking time if going straight from the fridge.
Are poblano peppers spicy?
Poblanos are considered mild peppers, with just a slight heat. They’re much less spicy than jalapeños and perfect for those who like big flavors without the strong spice.
Can I freeze these stuffed peppers?
Yes, you can freeze them after baking. Let them cool completely, then wrap each pepper tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Serving Suggestions
- Experiment with Garnishes: Top with your favorite garnishes like sliced jalapeños, extra cheese, or hot sauce.
- Take Down The Spice: Swap in bell peppers if you prefer a milder taste.
- Repurpose The Filling: The filling also makes excellent quesadillas or burritos!
Storage Tips
The Best Way to Store Leftovers
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Reheat in the microwave or a 350℉ oven, covered with foil, until warmed through.
Recipe Tips
- Choose poblanos that are similar in size for even baking.
- If you prefer a whole pepper presentation, cut a slit instead of halving them.
- Extra filling? Make tacos, burritos, or stuff it into zucchini boats.
- Can’t find cotija? Try queso fresco or shredded Oaxaca cheese.
- Swap in pinto beans or use spicy Rotel for added heat.
- Rotisserie chicken is a great shortcut, but you can also poach, bake, or slow-cook chicken breasts and shred them once cooked. Season lightly if you’re starting from scratch.
More Mexican-Inspired Recipes
- Mexican Meatloaf
- Mexican Shrimp Cocktail
- Mexican Sopes Recipe
- Homemade Mexican Pizza
- Charro Beans (Slow Cooker Mexican Beans)
Chicken Stuffed Poblano Peppers
Ingredients
- 1 (5.6 ounce) box Spanish rice, cooked according to package directions
- 4 Large poblano peppers
- 1 ½ cups Cooked chicken shredded
- 1 cup Black beans drained
- 1 (10 ounce) can mild Rotel
- ½ cup Frozen corn thawed
- 1 cup Freshly grated pepper jack cheese
- ¼ cup Sour cream
- 2 tablespoons Taco seasoning
- Juice of 1 lime
- ¼ cup Chopped cilantro plus extra for garnish
- Pico de gallo, avocado, cotija cheese for serving
Instructions
- Preheat the oven to 400℉. Lightly grease a large casserole dish or line a large rimmed baking sheet with foil.
- Cut the poblano in half lengthwise and gently scoop out the seeds and membranes on the inside. Place into the prepared dish and cook for 10 minutes to start to soften the peppers. Remove from the oven.
- In a large bowl. Combine 1 cup of the prepared rice, the shredded chicken, black beans, rotel, corn, pepper jack, sour cream, taco seasoning, lime juice and cilantro. Mix until combined.
- Generously fill each poblano with the filling mixture, making sure to heap it into the center of the pepper. Depending on the size of your peppers, you may have leftover filling. Place them in the oven and bake covered with foil for 25 minutes. Remove the foil and bake for another 15-20 minutes or until heated through and bubbling and the peppers have softened and charred slightly.
- To serve: Gently reheat the remaining spanish rice to serve alongside the peppers. Top the poblanos with avocado, pico de gallo, cotija cheese and chopped fresh cilantro.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a moderate oven in a dish covered with foil.
- Depending on the size of your peppers, you may have leftover filling. This extra filling is delicious used to fill quesadillas or burritos.
- Poblano pepper size varies greatly. Try to select peppers roughly the same size so the baking time is the same. Choose your baking dish or sheet pan based on the size of the peppers.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
