These Chicken Stuffed Poblano Peppers with Cream Cheese are packed with shredded chicken, melted cheese, fresh tomatoes, sweet corn and seasoned with just the right spices. They have quickly become a household favorite for us! Serve them with Mexican Rice or chip & guacamole for a complete meal that’s as tasty as it is comforting.
Would you like to save this?
Enter your email & we'll send you a link to the post. Plus, you’ll get new recipes from us every week!
These cheesy Stuffed Poblano Peppers may not be entirely authentic, but they are so so tasty. The cream cheese adds a cozy richness, while the bold southwest seasoning and poblano peppers add more flavor to this dish beyond the usual stuffed pepper recipe. It’s a flavorful twist that I think you and your family will absolutely love!
If you want more Southwest flavors, try Chipotle Chicken Wrap, Shredded Beef Burrito Bowl, or my Creamy Chicken Tortilla Soup.
Jump to:
Ingredients & Substitutions
- Poblano Peppers- You’ll need 6 medium to large poblano peppers. Unlike regular bell peppers, poblanos bring a mildly earthy, slightly spicy flavor that adds a rich depth to the dish. Their unique taste makes these chicken stuffed poblanos even more flavorful.
- Shredded Chicken – You can use rotisserie chicken or make your own shredded chicken. I gave you directions for making it with chicken breast in the notes section of the recipe card.
- Cream Cheese- Cream cheese gives the filling a creamy and rich flavor. Dice the cream cheese as small as possible so your family doesn’t get a mouthful of cream cheese.
- Monterey Jack Cheese– This cheese pairs perfectly with the roasted peppers, but you can substitute it with cheddar cheese, Mexican cheese blend, or Pepper Jack cheese for a little more spice.
- Tomato- Adds freshness, flavor, and moisture to the filling.
- Corn- I use frozen corn for this recipe, but canned corn works just as well. It adds a touch of sweetness and a nice texture to the filling. If you’re using frozen corn, there's no need to thaw it—just toss it right in!
- Seasoning- Chili powder, garlic powder, smoked paprika, and salt give the filling those Mexican flavors.
Full ingredient list with quantities in the recipe card below
How to Make Stuffed Poblano Peppers
Step 1 | Roast Peppers
Start by broiling the poblano peppers on a baking sheet for 4-6 minutes until the skin is blistered. Flip and broil for an additional 4-6 minutes. Do not coat the peppers in olive oil, it's not necessary.
Step 2 | Make Filling
While the peppers cool, combine the shredded chicken, diced cream cheese, ½ cup of Monterey Jack cheese, diced tomato, corn, and seasoning in a bowl.
Step 3 | Prep Peppers
Once the peppers are cool, carefully remove the skin. Don’t worry if some stays on! Make a slit down the top of the peppers remove the seeds and pith.
Step 4 | Bake!
Fill each pepper with the chicken mixture and top with more cheese. Bake at 350°F for 15 minutes until the peppers are heated and the cheese is melted and bubbly.
Tips
Removing the Poblano Skins: Don't stress if some skin stays on while peeling the Poblano skins. Peel off as much as you can. You just want to get the large pieces off. It doesn’t have to be perfect—getting most of it off will make the peppers easier.
Prepping Ahead: Make the filling a day in advance and refrigerate it, so you only have to assemble and bake it.
Rotisserie Chicken: In the notes section of the recipe card, I give directions on making shredded chicken with chicken breast, but you can also get a rotisserie chicken from the grocery store to save time!
Variations for Stuffed Poblano Peppers
- Spicier: Green Poblano Peppers are mild chili peppers. Add diced jalapeños (with a few jalapeno pepper seeds) and pepper jack cheese for an extra kick.
- Different Proteins: Substitute the shredded chicken with cooked ground beef, ground turkey, or ground chicken for a twist. Season the ground meat with taco seasoning for even more flavor.
- No Meat: Swap out the chicken for a combination of black beans or pinto beans and white rice or brown rice. The beans add a hearty texture, while the rice keeps it filling and satisfying.
Common Questions
Yes! You can prepare the filling and broil the peppers ahead of time. Just assemble and bake when ready to serve.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Sides for Stuffed Peppers
- Just Like Your Favorite Mexican Restaurant- Make this a full experience with a Texas Margarita, a side of Mexican Rice, and your sweet little treat- Churro Cheesecake Bars!
- Guacamole, Queso & Tortilla Chips – Creamy and refreshing, it pairs wonderfully with the spiciness of the peppers.
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Stuffed Poblano Peppers
Ingredients
- 6 poblano peppers
- 1 ½ cups shredded chicken*
- 3 ounces cream cheese cut into very small cubes
- 1.5 cup shredded monterey jack cheese divided
- 1 medium tomato seeded and diced
- ½ cup corn frozen or canned
- 4 teaspoons chili powder
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika
- ½ teaspoon table salt
Instructions
- Arrange the poblano peppers on a baking sheet. Dont use any oil or seasoning. Broil the peppers for about 4- 6 minutes until the skin is blistered. Flip the peppers to the other side and broil for an additional 4-6 minutes. Remove the peppers from the oven and reduce the oven temperature to 350°F.
- While the peppers cool, make the filling. In a mixing bowl, combine the shredded chicken, cream cheese cubes, ½ cup of Monterey Jack cheese, diced tomato, corn, chili powder, garlic powder, smoked paprika, and salt.
- Once the peppers are cool enough to handle, gently remove the skin. It's okay if small pieces remain; just focus on removing the larger pieces.
- Use a knife to carefully make a slit down the middle of each pepper. Gently remove the seeds and pith while keeping the peppers intact.
- Fill each pepper with the chicken mixture. Place them back on a non-stick or ligtly oiled baking sheet.
- Top each stuffed pepper with the remaining 1 cup of Monterey Jack cheese.
- Bake for 15-17 minutes.
Notes
Would you like to save this?
Enter your email & we'll send you a link to the post. Plus, you’ll get new recipes from us every week!
Did you make this recipe? Let me know!