FREE 5-Ingredient Recipe EBook

• Why You Need My Stuffed Poblano Peppers Recipe
• Ingredients & Substitutions
• How To Make Stuffed Poblano Peppers
• Recipe Variations
• Serving Ideas
• More Stuffed Pepper Recipes
• Stuffed Poblano Peppers (Easy!) Recipe card
• Recipe Reviews

I’ve made stuffed bell peppers, stuffed banana peppers , and even stuffed portobello mushrooms hundreds of times before over the years, but a stuffed poblano peppers recipe? I don’t know why I waited so long the first time! This one has made an appearance at my house at least a dozen times in the first year I made it. With chicken, cheese, plenty of Mexican flavors, and quick prep time, there’s so much to love about them.

In addition to taco salad and barbacoa on everything, this has become one of my favorite healthy Mexican meals . I happen to think this is one of the best poblano pepper recipes out there, combining simplicity and flavor. If you haven’t branched out beyond regular bell peppers, this is your moment.

Why You Need My Stuffed Poblano Peppers Recipe

• Tender roasted poblano peppers
• Filling tastes both creamy and spicy
• Loads of Mexican flavor
• Easy to make with simple ingredients
• Ready in 25 minutes
• Easy healthy dinner for busy weeknights

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.

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

1. 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:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 large Poblano peppers ▢
• 1 tbsp Unsalted butter ▢
• 2 cloves Garlic (minced) ▢
• 2 cups Shredded chicken ▢
• 1 14.5-oz can Diced tomatoes (NOT drained) ▢
• 2 tbsp Taco seasoning ▢
• 3 oz Cream cheese (cubed) ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• Cilantro (optional, for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet . Set aside.
3. In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds , until fragrant.
4. Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes , until the extra liquid is absorbed into the chicken.
5. Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
6. Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
7. Bake for 15-20 minutes , until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 stuffed pepper

• Store: Keep leftovers in the fridge for 3-5 days.
• Meal prep: Prep the peppers, make the filling, and assemble ahead—just cover and refrigerate for up to 3 days, then bake when ready.
• Reheat: Warm in the microwave or a 350-degree F oven. If frozen, thaw overnight or bake straight from frozen (it’ll just take longer).
• Freeze: Freeze before or after baking for up to 2 months. Wrap individually or store in a covered dish.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Stuffed Poblano Peppers Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Stuffed Poblano Peppers (Easy!)

Try this stuffed poblano peppers recipe with Mexican taco seasoned chicken & cheese filling. Simple ingredients + takes just 25 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/stuffed-poblano-peppers-recipe/

Ingredients

• 3 large Poblano peppers
• 1 tbsp Unsalted butter
• 2 cloves Garlic (minced)
• 2 cups Shredded chicken
• 1 14.5-oz can Diced tomatoes (NOT drained)
• 2 tbsp Taco seasoning
• 3 oz Cream cheese (cubed)
• 3/4 cup Cheddar cheese (shredded)
• Cilantro (optional, for topping)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet . Set aside.
3. In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds , until fragrant.
4. Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes , until the extra liquid is absorbed into the chicken.
5. Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
6. Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
7. Bake for 15-20 minutes , until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.

Maya’s Recipe Notes

Serving size: 1 stuffed pepper

• Store: Keep leftovers in the fridge for 3-5 days.
• Meal prep: Prep the peppers, make the filling, and assemble ahead—just cover and refrigerate for up to 3 days, then bake when ready.
• Reheat: Warm in the microwave or a 350-degree F oven. If frozen, thaw overnight or bake straight from frozen (it’ll just take longer).
• Freeze: Freeze before or after baking for up to 2 months. Wrap individually or store in a covered dish.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Stuffed Poblano Peppers Recipe
• Ingredients & Substitutions
• How To Make Stuffed Poblano Peppers
• Recipe Variations
• Serving Ideas
• More Stuffed Pepper Recipes
• Stuffed Poblano Peppers (Easy!) Recipe card
• Recipe Reviews

I’ve made stuffed bell peppers, stuffed banana peppers , and even stuffed portobello mushrooms hundreds of times before over the years, but a stuffed poblano peppers recipe? I don’t know why I waited so long the first time! This one has made an appearance at my house at least a dozen times in the first year I made it. With chicken, cheese, plenty of Mexican flavors, and quick prep time, there’s so much to love about them.

In addition to taco salad and barbacoa on everything, this has become one of my favorite healthy Mexican meals . I happen to think this is one of the best poblano pepper recipes out there, combining simplicity and flavor. If you haven’t branched out beyond regular bell peppers, this is your moment.

Why You Need My Stuffed Poblano Peppers Recipe

• Tender roasted poblano peppers
• Filling tastes both creamy and spicy
• Loads of Mexican flavor
• Easy to make with simple ingredients
• Ready in 25 minutes
• Easy healthy dinner for busy weeknights

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.

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

1. 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:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 large Poblano peppers ▢
• 1 tbsp Unsalted butter ▢
• 2 cloves Garlic (minced) ▢
• 2 cups Shredded chicken ▢
• 1 14.5-oz can Diced tomatoes (NOT drained) ▢
• 2 tbsp Taco seasoning ▢
• 3 oz Cream cheese (cubed) ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• Cilantro (optional, for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet . Set aside.
3. In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds , until fragrant.
4. Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes , until the extra liquid is absorbed into the chicken.
5. Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
6. Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
7. Bake for 15-20 minutes , until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 stuffed pepper

• Store: Keep leftovers in the fridge for 3-5 days.
• Meal prep: Prep the peppers, make the filling, and assemble ahead—just cover and refrigerate for up to 3 days, then bake when ready.
• Reheat: Warm in the microwave or a 350-degree F oven. If frozen, thaw overnight or bake straight from frozen (it’ll just take longer).
• Freeze: Freeze before or after baking for up to 2 months. Wrap individually or store in a covered dish.

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Stuffed Poblano Peppers Recipe