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–+ servings
Two stuffed poblano peppers topped with melted cheese, black beans, corn, and fresh cilantro on a scalloped plate.

Chicken Stuffed Poblano Peppers (Easy Baked Recipe)

These chicken stuffed poblano peppers are packed with shredded chicken, black beans, corn, green chiles, and melted mozzarella baked in a salsa base. An easy, bold stuffed poblano pepper recipe ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner
Cuisine American, Mexican
Servings 4

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 9x13” 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.
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