Easy Chicken Stuffed Poblano Peppers Recipe – Cheesy Homemade Comfort Food Bake
These Chicken Stuffed Poblano Peppers are easy, cheesy, and packed with bold flavor. Filled with shredded chicken, rice, beans, corn, and spices, then baked until bubbly and golden, this quick dinner is perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 4–6 poblano peppers
- 2 cups shredded chicken
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz)
- 1/3 cup chopped cilantro
- 1 cup corn kernels
- 2 cups cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- Salt to taste
- 1 jalapeño, diced (optional)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- If desired, roast poblano peppers for 10–15 minutes for a softer texture.
- In a bowl, combine chicken, rice, beans, corn, tomatoes, jalapeño (optional), cilantro, and spices.
- Cut peppers in half and remove seeds and membranes.
- Place peppers on a parchment-lined baking sheet and fill with mixture.
- Bake for 15 minutes.
- Top with cheese and bake another 5 minutes until melted.
- Optional: broil for 1–2 minutes for extra browning.
- Garnish with cilantro and serve warm.
Notes
- Adjust spice level by adding or removing jalapeño and chili flakes.
- For dairy-free version, skip cheese or use plant-based alternative.
- Avocado can be added on top for extra creaminess.
- Great for meal prep and leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 583
- Sugar: 7 g
- Sodium: 418 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 45 mg