Best Stuffed Peppers: Easy Chicken and Roasted Poblanos

If you like stuffed peppers as your weeknight meal, you are going to love this fun, Mexican inspired version. They are easy to make and are mild in spice. I like this dish because they are pack with delicious shredded chicken and melty cheese!

In a large pot of salted water, boil your chicken until it is is fully cooked. Let your chicken cool then shred. Set aside.

To your shredded chicken, in a bowl add your seasonings and salsa. Mix well and set aside. If you want some extra heat, add some spicy salsa or hot sauce too. Mix in your shredded cheese.

For your peppers, carefully cut a well into the peppers only cutting one side. Save the discarded cut piece of that pepper because we will roast it and put it in our sauce!

Once your peppers are hollowed out, add your shredded chicken and cheese mixture. On a baking sheet, add your stuffed peppers and the discarded pieces. Roast at 350 for 20-30 minutes. When the peppers are almost done, remove them and add more cheese on top. Broil for 5 minutes or until the top cheese is melty and golden brown.

While your cooked peppers cool, in a blended add your Crema, peppers, salt, pepper, lime juice and cilantro. Blend.

For plating, plate with the sauce, and your peppers. Top with more cream, pickled onions, and cilantro!

Best Stuffed Peppers: Easy Chicken and Roasted Poblanos

These Easy Chicken and Roasted Poblano Stuffed Peppers are a flavorful, Mexican-inspired twist on classic stuffed peppers. Filled with shredded chicken, melty cheese, and bold spices, these mild yet delicious peppers are roasted to perfection and paired with a creamy, roasted pepper sauce. A perfect weeknight meal that’s both satisfying and easy to make!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican, Tex-Mex

Servings 46

Equipment

• Large Pot
• Mixing Bowl
• Baking Sheet
• Blender or Food Processor
• Knife & Cutting Board

Ingredients

  

For the Chicken Filling:

• 3 cups boiling water
• 2 chicken breasts
• Pinch of salt
• 1 tsp each: cumin paprika, chili powder, garlic powder, onion powder, black pepper
• 1/2 cup salsa of choice
• 3/4 cup shredded mozzarella or Oaxaca cheese, if available

For the Peppers:

• 4-6 poblano peppers cut open and hollowed out (save the discarded pieces for the sauce!)

For the Roasted Pepper Sauce:

• The roasted discarded pepper pieces
• 1/4 cup Mexican crema
• Salt and pepper to taste
• Juice of 1 lime
• Small bunch of cilantro

Extras:

• 3/4 cup shredded cheese for topping
• Pickled onions for garnish
• Extra cilantro for garnish

Instructions

 

Cook the Chicken:

• In a large pot of salted boiling water, cook the chicken breasts until fully cooked (about 15 minutes).
• Remove from the pot, let cool, and shred with forks.

Make the Chicken Filling:

• In a mixing bowl, combine the shredded chicken with seasonings (cumin, paprika, chili powder, garlic powder, onion powder, black pepper, salt) and salsa.
• Mix in shredded mozzarella (or Oaxaca cheese). Set aside.

Prepare and Roast the Peppers:

• Carefully cut open each poblano pepper along one side and remove the seeds.
• Save the discarded pieces of the peppers to roast for the sauce.
• Fill each hollowed-out pepper with the chicken and cheese mixture.
• Place stuffed peppers and the discarded pepper pieces on a baking sheet.
• Roast at 350°F for 20-30 minutes until the peppers are softened.
• Remove from the oven, sprinkle with extra cheese, and broil for 5 minutes until golden and bubbly.

Make the Roasted Pepper Sauce:

• In a blender, combine the roasted pepper pieces, crema, lime juice, cilantro, salt, and pepper. Blend until smooth.

Serve & Garnish:

• Plate the stuffed peppers over the roasted pepper sauce.
• Garnish with extra crema, pickled onions, and fresh cilantro.

Keyword chicken poblano, Easy, Mexican, peppers, quick weeknight meal, stuffed