Add some flavor to your weeknight meals with these delicious chicken stuffed poblano peppers. Loaded with ground chicken, cheese and corn and cooked in a taco sauce, every bite is truly delicious!
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I know that you guys are going to adore these chicken stuffed poblano peppers! Loaded with fresh and vibrant Mexican flavors, they are super simple to make and deliciously cheesy!
They are a great way to mix up your weeknight dinners and they require minimal prep time. Baked in the oven, they can easily be made ahead of time too.
Be sure to try my Chicken Parmesan Stuffed Peppers and Breakfast Stuffed Peppers too!
Ingredients
- Chicken: I used ground chicken for this recipe. If you have leftover cooked shredded chicken to use up, you can use that instead, add it in once you have softened the onions.
- Onion and garlic: Is it even a recipe without garlic and onions?!
- Diced Green Chilis: These are pretty mild in flavor and are more for flavor than heat, so don't be put off!
- Taco Sauce: Taco sauce is a quick and easy way to add vibrant Mexican flavors to these stuffed peppers. You can also use enchilada sauce.
- Corn: I used frozen corn for convenience, but you can use fresh corn if you have it. Use canned corn in a pinch, but drain and rinse it well before adding it to the skillet.
- Cilantro: Cilantro adds a great herby freshness and is a key ingredient in Mexican cuisine. If you don't like the taste of cilantro, you can use parsley instead.
- Shredded Cheese: Any good melty shredded cheese will work well. I used a Mexican blend, but cheddar or mozzarella will work well.
- Poblano Peppers: Poblanos are large Mexican chili peppers. They are very mild in flavor, spicier than bell peppers and milder than jalapenos.
How to make chicken stuffed poblanos
Be sure to scroll down for the full recipe!
- Brown the chicken an onion (photo 1).
- Add in the dices chilis, frozen corn and taco sauce (photo 2).
- Stir to combine and cook to warm through and thaw the corn (photo 3).
- Stir in the cilantro and shredded cheese (photo 4).
- Suff the poblano peppers and top with shredded cheese (photo 5).
- Bake! (photo 6)
Recipe Variations
These poblano peppers are delicious as they are, but you can easily make a few changes to suit your tastes and what's in your cupboard!
If you are serving more, you can add in some black beans or kidney beans to make it stretch further, and you can easily sub poblano peppers for bell peppers if needed.
If you are particularly sensitive to spicy foods, you can omit the green chilies, or, if you like this spicy add in some chili flakes or some cayenne to the ground chicken filling.
Frequently Asked Questions
You can easily swap the ground chicken with ground turkey, or even beef, bison or lamb. You can also make a veggie version with some meatless crumbles.
These chicken stuffed poblano peppers are fairly mild in spice but super flavor. Poblano peppers are pretty mild and the diced chilies are there more for flavor than spice. They have a slight buzz, but definitely don't blow your socks off!
I served this chicken and cheese stuffed peppers with a side of Mexican rice and it was hands down delicious. They are great with cauliflower rice too for a lighter meal.
Storage and Reheating
You can make the chicken filling up to 4 days ahead of time and keep it covered in the fridge until you are ready to stuff and cook the peppers.
The cooked chicken stuffed poblano peppers will keep well in the fridge for 3 to 4 days and can be reheated in the oven at 350F. Add a tablespoon or two of water to the baking dish and cover with foil so that they don't fry out during reheating.
Recipe Notes and Tips
- To make the peppers lay evenly in the baking tray when you stuff them, you can roll up so little balls of foil to balance them.
- Press the chicken and cheese filling firmly into the peppers so it goes into all the nooks and crannies. I found that using a teaspoon was the best way to fill them.
- If the cheese on top starts to brown too quickly, cover the peppers with foil.
More Mexican Recipes
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Chicken, Cheese and Corn Stuffed Poblano Peppers
Ingredients
- 3 poblano peppers
- 1 tablespoon oil
- 16 ounces ground chicken (454g)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 yellow onion (diced)
- 2 garlic cloves (minced)
- 2 tablespoons diced green chilies
- 1 cup taco sauce or enchilada sauce
- 1 cup frozen or fresh corn
- ½ cup shredded cheese (you can use a taco blend or cheddar)
- ¼ cup fresh cilantro (finely chopped)
Instructions
- Pre-heat the oven to 350F / 180c.
- Half the poblano peppers and deseed them. Place on a lined baking sheet and bake for 10 minutes.
- While the peppers are in the oven, you can make the filling.
- Heat the oil in a skillet, once hot, add the ground chicken, salt and pepper, onion and garlic. Cook until the chicken in browned and the onion has softened.
- Add the green chilis, taco sauce and corn to the skillet and stir to combine. Cook for a couple of minutes til the sauce is heated through.
- Take the skillet off of the heat and stir in the shredded cheese and cilantro.
- Spoon the chicken filling into the poblano peppers. You may need to use some small foil balls to get the peppers to stay flat when you fill them.
- Top with shredded cheese and bake in the oven for 30 minutes.
- Serve!
Notes
- To make the peppers lay evenly in the baking tray when you stuff them, you can roll up so little balls of foil to balance them.
- Press the chicken and cheese filling firmly into the peppers so it goes into all the nooks and crannies. I found that using a teaspoon was the best way to fill them.
- If the cheese on top starts to brown too quickly, cover the peppers with foil.
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