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Chicken Stuffed Poblano Peppers

Three baked Chicken Stuffed Poblano Peppers piled on a white plate, topped with bubbly, browned cheese.
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A recipe for baking poblano peppers filled with shredded chicken, cheese, and a creamy binder.

Ingredients

Scale
  • 6 large poblano peppers
  • 1 tablespoon olive oil
  • 1 pound cooked, shredded chicken breast
  • 1 cup cooked white rice
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently until the skin is blackened on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam.
  3. Peel the charred skin off the peppers. Make a slit lengthwise down one side of each pepper and carefully remove the seeds and membranes. Set the peppers aside.
  4. In a medium bowl, combine the shredded chicken, cooked rice, softened cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, cumin, salt, and pepper. Mix until well combined. Stir in the cilantro.
  5. Spoon the chicken mixture evenly into the prepared poblano peppers. Place the stuffed peppers seam-side up in the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the tops of the stuffed peppers.
  7. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the peppers are heated through.

Notes

  • To reduce the heat, remove as much of the white membrane and seeds from the inside of the pepper as possible after roasting.
  • You can substitute cooked quinoa for the white rice for a different texture.
  • For a richer flavor, use rotisserie chicken.

Nutrition

Find it online: https://delishdreams.com/chicken-stuffed-poblano-peppers-recipe/