Chicken and Cheese Stuffed Poblano Peppers

Chicken and Cheese Stuffed Poblano Peppers
Stuffed poblano peppers are rich and flavorful over medium-low heat. Loaded with tons of chicken, beans, corn tomatoes, and of course cheese, all piled high on a smoky peppercorn.

I planted poblano peppers in my garden this year and it did surprisingly well. So much so that I had to search for more recipes to use them. There really are countless ways to use them, but I wanted to stuff some with chicken and cheese. The results were delicious! Tons of chicken, cheese, beans, corn, and tomatoes all smoothed out in a poblano pepper.


Instead of poblano Chile, you can use red or green Chile.
I think Pepper Jack cheese has the best flavor for this recipe, but Monterey Jack is also delicious.
This recipe is the perfect way to use up leftover chicken or have a deli roast.
If you have leftover black beans, toss them in a ziplock bag and freeze for another recipe.
We were amazed at how amazing it turned out, even my son loved them. So if he is looking for a quick and easy weeknight meal. Definitely give it a try, the recipe could easily be doubled.


  • Course: Low Carb Recipes
  • Servings: 4servings
  • Prep time: 15minutes
  • Cooking time: 35minutes
  • Calories: 300kcal
Stuffed poblano peppers are rich and flavorful over medium-low heat. Loaded with tons of chicken, beans, corn tomatoes, and of course cheese, all piled high on a smoky peppercorn.


  • 4 poblano chiles, halved and seeded
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups finely chopped yellow onion
  • 5 medium garlic cloves, finely minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 can (10 ounces) diced tomatoes with green chiles (for example, RO*TEL)
  • 1 (15-ounce) can dark beans, depleted and flushed
  • 4 ounces cream cheese, diced
  • 3 cups of shredded cooked chicken
  • 1 ½ cups destroyed pepper jack cheddar, isolated
  • 1 ½ cups destroyed sharp white cheddar, separated
  • ¼ cup tortilla chips (such as Fritos®, shredded
  • 2 tablespoons chopped fresh cilantro


  1. Preheat oven to 220 degrees C. Place a rack in the center of the oven and cover a baking sheet with aluminum foil.
  2. Place the split peppers, cut side down, on the pre-arranged baking sheet (leave the stem on) and sprinkle equally with 1 tablespoon olive oil. Season the peppers inside and out with 1/2 teaspoon of salt.
  3. Bake in the preheated oven until the peppers are almost tender and just beginning to brown, about 15 minutes.
  4. In the mean time, heat the leftover 2 tablespoons of olive oil in an enormous skillet over medium-high intensity. Add onion and cook, blending at times, until delicate and clear, around 6 minutes. Add the garlic, cumin, and paprika and cook, blending continually, until fragrant, around 1 moment. Add the tomatoes and cook, blending once in a while, until a large portion of the fluid has dissipated, around 4 minutes. Add beans and mix until warmed through, around 1 moment.
  5. Eliminate the onion combination from the oven. Add cream cheddar and mix until liquefied, around 2 minutes.. Add the chicken, 1/2 cup of the pepper and white cheddar, and season with the excess 1/2 teaspoon of salt.
  6. Add about 1/2 to 2/3 cup of the chicken mixture to each bell pepper half (depending on the size of the bell pepper). In a small bowl, combine the tortilla chips and the remaining 1 cup cayenne and white cheddar cheese. Top the peppers evenly with the cheese and pepitas mixture (it’s okay if the cheese spills onto the baking sheet).
  7. Bake until cheese is melted and peppers are tender, about 8 minutes. Without removing the peppers, turn on the broiler oven and grill until the cheese begins to brown in spots, about 3 minutes.
  8. Eliminate from broiler and permit to cool somewhat, around 5 minutes.. Arrange 2 stuffed peppers and melted cheese on the baking sheet, in each of 4 serving plates and garnish with cilantro. Serve with lime wedges.
Nutrition Facts

Nutrition Facts

Nutrient Amount per Serving % Daily Value
Calories 971 ---
Total Fat 69g 107%
Saturated Fat 31g 155%
Cholesterol 220mg 74%
Sodium 1818mg 76%
Potassium 844mg 25%
Total Carbohydrate 31g 11%
Dietary Fiber 19g 76%
Protein 58g 116%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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