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Easy Chicken Stuffed Poblano Peppers

Easy Chicken Stuffed Poblano Peppers

Hearty baked poblano peppers loaded with seasoned shredded chicken, black beans, corn, rice, and melted cheese — a quick, flavor-packed dinner that's perfect for using up leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 6 whole Poblano peppers Halved lengthwise, seeds removed
  • 2 cups Cooked shredded chicken Rotisserie, baked, or grilled
  • 1 cup Cooked rice White, brown, or jasmine
  • 1 can (15 oz) Black beans
  • 1 can (14.5 oz) Diced tomatoes No-salt-added, drained
  • 1 cup Frozen corn Thawed; or canned (drained)
  • ¼ cup Fresh cilantro Chopped; optional
  • 1 whole Jalapeño Minced; seeds optional for heat
  • 1 tsp Garlic powder
  • 1 tsp Ground cumin
  • tsp Chili powder
  • ½ tsp Crushed red pepper
  • 1/ tsp Smoked paprika Optional but recommended
  • Salt and black pepper To taste
  • 1 ½ cups Shredded cheese

Instructions
 

  • Group: Prep
    1. Preheat your oven to 400°F (200°C). Line a 9×13-inch baking dish or rimmed baking sheet with a light coat of cooking spray.
    2. Slice each poblano pepper in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in the prepared baking dish.
    Group: Make the Filling
    3. In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, drained diced tomatoes, corn, cilantro, minced jalapeño, garlic powder, cumin, chilli powder, crushed red pepper, and smoked paprika (if using). Season with salt and black pepper. Stir until everything is evenly combined.
    Group: Assemble & Bake
    4. Spoon the filling generously into each pepper half, pressing it in slightly to fit. Use up all of the filling across the peppers.
    5. Bake uncovered for 15 minutes, until the peppers have softened and the filling is sizzling around the edges.
    6. Remove from the oven and sprinkle the shredded cheese evenly over each pepper. Return to the oven and bake for a further 5–10 minutes, until the cheese is fully melted and golden at the edges.
    Group: Finish & Serve
    7. Remove from the oven. Top with extra fresh cilantro if desired and serve immediately.

Notes

  • Spice level: The jalapeño is fully optional. For a mild version, omit it entirely. For extra heat, leave the seeds in or add a pinch more crushed red pepper to the filling.
  • Cheese tip: Shredding your own cheese from a block gives you a much smoother, creamier melt compared to pre-shredded varieties.
  • Dairy-free option: Skip the cheese and top with diced fresh avocado just before serving for creaminess.
  • Make-ahead: Assemble the stuffed peppers up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 3–5 extra minutes to the cook time.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven at 350°F, or air fryer at 375°F.
  • Freezing: Bake fully, cool completely, then freeze in single-serving airtight containers for up to 3 months.
  • Pepper substitutes: Anaheim peppers work well but are smaller — plan on 8–10. Bell peppers can also be used; halve them and roast at 400°F for 10 minutes before filling.

Nutrition (per serving, approx.)

  • Calories: 320 kcal
  • Protein: 26g
  • Carbohydrates: 28g
  • Fat: 11g
  • Fiber: 6g
  • Sodium: 420mg
  • Sugar: 4g
(Based on 6 servings using low-fat shredded cheese and no-salt-added canned goods. Values are estimates.)