Stuffed Poblano Peppers

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed poblano peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Poblano Peppers – These are a mild, dark green type of Mexican chile pepper, about the size of green bell peppers (or sometimes larger). You’ll need three large ones to make this recipe for stuffed poblano peppers, but if you can only find smaller ones, that’s totally fine and you might just need more of them to fit all the filling. If you have extras, use them to make chile verde next.
• Butter – For sauteing the garlic. I don’t normally use butter for sauteing, but since it’s just over medium heat, I opted for (unsalted) butter this time for flavor. Feel free to use olive oil or avocado oil instead.
• Garlic – Mince it fresh for the best flavor, or get jarred garlic for convenience. If you love aromatics, you can saute some onion along with the garlic.
• Shredded Chicken – You can make your own chicken breast in the Instant Pot quickly, or shred rotisserie chicken from the store for a shortcut. Chopped baked chicken breast also works in a pinch, but shredded absorbs the liquids and flavors better. You can also make the same stuffed poblano peppers recipe with ground beef, ground turkey, or ground pork instead of chicken.
• Diced Tomatoes – Get the canned kind like this. Don’t drain it, as you’ll need the liquid. Tomato sauce can also work, but the texture of the filling will be different.
• Taco Seasoning – For all the Mexican flavor! I make my own taco seasoning mix using spices I have at home. It’s a simple blend of chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne. Store bought is also fine to use, but if yours is unsalted, add one teaspoon of salt.
• Cream Cheese – Makes the filling creamy and cuts some of the heat. Dice it into small pieces to help it melt easily into the filling.
• Cheddar Cheese – For a melted cheese topping. I used shredded cheddar, but you can also use a Mexican cheese blend, Monterey Jack, or even sliced cheese if that’s what you have on hand.
• Fresh Cilantro – Optional, for garnish.

How To Make Stuffed Poblano Peppers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Stuffed poblano peppers can be cooked much like regular stuffed bell peppers and can have many different types of fillings. Some versions suggest that you peel the skin (after blistering, much like roasted red peppers), but we’re skipping the extra work here — I don’t find it necessary at all, plus they hold their shape better with the skin. Here’s all you need to do:

1. Prep the peppers. Slice the peppers in half and remove seeds. Place them onto a lined sheet pan.
2. Make stuffing. In a large skillet, melt the butter and saute the garlic. Add the shredded chicken, diced tomatoes, and taco seasoning. Bring to a boil over medium-high heat, then reduce heat and simmer. The mixture will be liquid at first, but reduces to a thick filling after simmering.

3. Stir in cream cheese. This mellows out the filling and makes it creamy!
4. Fill. Stuff the filling into the poblano peppers and place, open side up, on baking sheet. Sprinkle with shredded cheese.

5. Bake. Roast stuffed poblanos in the oven, until peppers are soft and cheese is melted. Garnish with cilantro.

Recipe Variations

It’s easy to customize poblano pepper recipes! Try these variations:

• Vegetarian – Make vegetarian stuffed poblano peppers by omitting the chicken and replacing it with the same amount of cooked black beans, corn, or quinoa.
• Add Rice – This is a low carb dish as-is. If that’s not for you, you can serve it with rice on the side, or replace half of the chicken with cooked rice.
• Swap The Meat – Replace chicken with leftover Mexican chorizo, taco meat, shredded pollo asado, or pulled brisket to make beef or chorizo stuffed poblano peppers.
• Shrimp Filling – To create shrimp stuffed poblanos, make roasted poblanos first in the oven (about 15-20 minutes at 400 degrees F), then fill with shrimp fajitas. (This option is a lot like one of my versions of stuffed sweet potatoes, with poblano peppers instead of potatoes.)
• Air Fryer – Speed up this recipe by using your air fryer! Cook at 350 degrees F for just about 10 minutes.

Serving Ideas

These chicken and cheese stuffed poblano peppers make a flavorful meal all on their own, but if you want to add a little something, here are a few ideas:

• Rice – White rice, brown rice, or cauliflower rice (or cilantro lime cauliflower rice) makes the most popular side dish for these stuffed poblanos, since there’s no starch inside.
• Veggies – Try roasted asparagus for a quick option, patty pan squash in the summer months, or for a Mexican feast, elote is a classic.
• Salads – Serve with a simple tomato cucumber avocado salad, make-ahead three bean salad, or cilantro lime taco slaw.
• Toppings – Add guacamole, sour cream, fresh cilantro, and a squeeze of lime. Salsa (either regular salsa, fresh tomato salsa, or salsa verde) also makes a great addition to poblano pepper recipes. You could even drizzle with enchilada sauce for a burst of rich, spicy flavor in each bite.

More Stuffed Pepper Recipes

If you love stuffed peppers, here are more varieties to try:

Lasagna Stuffed Peppers

Stuffed Mini Peppers

Turkey Stuffed Peppers

Jalapeno Poppers Recipe