Chicken stuffed poblano peppers are the kind of dinner that looks impressive, tastes like it took real effort, and comes together in under an hour with mostly pantry ingredients. Halved poblanos sit in a salsa bath and get packed full of shredded chicken, black beans, corn, green chiles, garlic, and melted mozzarella then baked until the peppers are perfectly tender and the cheese on top is golden and bubbling. These stuffed poblano peppers are bold, hearty, and genuinely satisfying in a way that makes them feel like a real restaurant-quality meal on a weeknight.
Why You’ll Love These Chicken Stuffed Poblano Peppers
- Poblanos are the right pepper for this. Mild enough to eat as the vessel, flavorful enough to be a real part of the dish. Their slight earthy, smoky flavor works perfectly with the filling and they soften beautifully in the oven without falling apart.
- The filling is a full meal on its own. Shredded chicken, black beans, corn, and green chiles seasoned with chili powder and oregano, plus mozzarella mixed in so the cheese gets distributed throughout the filling rather than just sitting on top.
- Pouring salsa in the bottom of the baking dish before the peppers go in is the move that keeps everything moist and adds a layer of flavor to the whole dish as it bakes.
- One pan, under an hour, and the leftovers reheat beautifully.
Ingredients Needed To Make Chicken Stuffed Poblano Peppers
The Poblanos
Four large poblanos halved lengthwise with seeds and membranes removed. The halved shape makes these easy to fill, easy to serve, and beautiful on a plate.
The Filling
Ground beef cooked with diced green bell pepper, yellow onion, and minced garlic until browned and broken into small pieces. The vegetables soften into the filling and add natural sweetness and texture throughout.
The Base and Topping
Three-quarters of a jar of salsa poured into the baking dish keeps the peppers moist and creates a sauce. The remaining salsa serves alongside. A full cup of mozzarella goes on top of all the filled peppers before baking for the golden, bubbly cheese finish.
The Seasoning
Chili powder, salt, pepper, and dried oregano season the filling simply and boldly.
Can I use raw chicken instead of pre-cooked?
The recipe calls for already cooked shredded chicken. Raw chicken will not cook through properly in the 45-minute bake time without drying out the filling. Cook the chicken first, whether poached, roasted, or from a rotisserie bird, then shred and add to the filling.
How to Make Chicken Stuffed Poblano Peppers
Step 1: Prep the Peppers
Preheat the oven to 400 degrees F. Halve the poblanos lengthwise and remove the seeds and membranes. Set aside.
Step 2: Build the Baking Dish
Pour 3/4 of the salsa into the bottom of a 9×13-inch baking dish and spread into an even layer. Arrange the halved poblanos cut side up in the dish without overlapping.
Step 3: Make the Filling
In a large bowl combine the shredded chicken, drained black beans, drained corn, diced green chiles, minced garlic, jalapeño if using, 1 cup of mozzarella, chili powder, salt, pepper, and oregano. Mix until everything is evenly combined.
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Step 4: Fill the Peppers
Spoon the filling generously into each poblano half, pressing it down firmly to pack them as full as possible. Top all the filled peppers with the remaining cup of mozzarella.
Step 5: Bake Covered
Cover the dish tightly with foil and bake at 400 degrees F for 30 minutes.
Step 6: Finish Uncovered
Remove the foil and bake for another 15 minutes until the peppers are completely tender and the cheese is golden brown and bubbling.
Step 7: Garnish and Serve
Top with fresh cilantro, sliced avocado, and sour cream. Serve with the remaining salsa on the side for spooning over.
Variations
- Swap the protein: ground beef or ground turkey browned and seasoned in a skillet substitutes directly for the shredded chicken. Use the same amount and season with the same spice blend.
- Change the cheese: cheddar or pepper jack both melt beautifully here and add their own flavor. Pepper jack adds extra heat that works really well with the poblano.
- Make it vegetarian: skip the chicken and double the black beans or add a can of pinto beans alongside. The filling is hearty enough without meat.
- Add rice: stir in 1 cup of cooked rice to the filling for an even heartier, more substantial stuffed pepper.
- Use red enchilada sauce: swap the salsa for red enchilada sauce in the bottom of the dish for a deeper, more smoky base flavor.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F covered with foil for 12 to 15 minutes or microwave individual peppers for 90 seconds to 2 minutes. The filling holds up very well and these are genuinely good the next day. These freeze reasonably well for up to 2 months. Freeze fully cooled peppers in a single layer then transfer to a freezer bag. Thaw overnight in the refrigerator and reheat in the oven.
Can I use a different pepper?
Yes. Bell peppers are the most common substitute and produce a sweeter, milder result. Anaheim peppers are another option and similar in heat level to poblanos. Both work with the same filling and baking time.
What to Serve With Chicken Stuffed Poblano Peppers
These stuffed peppers are a complete meal but a side of cilantro lime rice or warm tortillas to scoop up the salsa from the bottom of the dish is always a good idea.
Chicken Stuffed Poblano Peppers (Easy Baked Recipe)
Ingredients
- 4 poblanos peppers halved
- 1 16 ozjar salsa
- 2 cups cooked shredded chicken
- 1 15 oz can black beans drained
- 1 15 oz can corn drained
- 8 oz can diced green Chiles
- 2 garlic cloves minced
- 1 jalapeño diced (optional if prefer less spicy)
- 2 cups shredded mozzarella cheese divided (sub: cheddar cheese, pepper jack)
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- For serving: cilantro avocado, sour cream
Instructions
- Preheat oven to 400 degrees.
- Cut the poblano peppers in half lengthwise and remove the seeds.
- Pour 3/4 of the salsa into the bottom of a 9×13” baking dish, spreading into an even layer. Place the cut poblanos in the baking dish, being sure to not overlap them.
- In a large bowl mix the chicken, corn, beans, jalapeno, diced green Chiles, garlic, 1 cup of mozzarella and seasonings. Mix well.
- Spoon the mixture into the poblanos, pressing it down gently to pack them full. Top with remaining 1 cup cheese. Cover with foil and place in the oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until peppers are tender & cheese is golden brown.
- Garnish with cilantro, avocado, or any toppings of your choice.
Notes
- Don’t skip pouring the salsa in the bottom of the baking dish. It keeps the peppers from drying out and creates a flavorful sauce that you can spoon over each serving.
- Pack the filling in firmly. Poblano halves hold a good amount and a packed pepper stays together better when you scoop it out of the dish.
- Covering with foil for the first 30 minutes steams the peppers so they become tender. The last 15 minutes uncovered is what gets you the golden, bubbly cheese on top.
- Poblanos vary in heat. Most are mild but occasionally you’ll get a hotter one. If heat is a concern, skip the jalapeño.
- Rotisserie chicken is the fastest shortcut here. Two cups shreds easily from one store-bought bird.
