Description
These Homemade Chicken Stuffed Poblano Peppers are the ultimate baked dinner. Loaded with creamy shredded chicken, roasted poblano peppers, and melty cheese, they’re an easy, flavorful, and low-carb meal that’s perfect for weeknights or meal prep.
Ingredients
4 poblano peppers
2 cups shredded cooked chicken
4 oz cream cheese, softened
1 cup shredded Mexican blend cheese (plus more for topping)
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F. Slice poblano peppers lengthwise and remove seeds. Place cut-side up on a baking sheet and roast for 10 minutes.
2. In a bowl, combine shredded chicken, softened cream cheese, shredded cheese, garlic, onion, cumin, paprika, salt, and pepper until smooth and fully mixed.
3. Remove peppers from oven, reduce heat to 375°F. Spoon the chicken mixture into each pepper half generously.
4. Top each stuffed pepper with additional shredded cheese.
5. Bake for 15–20 minutes or until cheese is melted and bubbly.
6. Serve warm, garnished with sour cream, lime, or chopped cilantro if desired.
Notes
Use rotisserie chicken for a quick prep.
You can prep the filling in advance and store in the fridge for up to 2 days.
Add corn or black beans to the mix for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 3g
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 78mg