Kitchen notes · a little help before you start
Chicken Stuffed Poblano Peppers
Poblano peppers make generous little boats for saucy chicken, beans and corn. There's melted Monterey Jack tucked underneath the filling, ready to meet your fork. Finish with cool sour cream and cilantro, then enjoy a bite of tender pepper with the savory mixture inside.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken · Beans & lentils
- Cuisine
- Tex-Mex · Mexican
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Mix the filling first
Combine chicken, corn, beans, enchilada sauce and spices thoroughly before preparing the pepper halves for filling.
2. Cheese goes under the chicken
Divide cheese among the cut-side-up peppers first, then pile the chicken mixture over each cheese layer.
3. Uncover to finish the peppers
Bake covered for the first stage, then remove foil and continue until the peppers are tender.
Get to know the ingredients
Large poblanos
Halve the large peppers lengthwise and remove ribs and seeds before laying them on the baking sheet.
Prepared canned beans
Drain and rinse the black beans before mixing with chicken, corn and the saucy filling ingredients.
Sliced Monterey Jack
Use Monterey Jack slices for dividing between the pepper halves before adding the chicken mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Stuffed Poblano Peppers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sour cream and cilantro on top
Remove the tender stuffed peppers from the oven, drizzle with sour cream and scatter chopped cilantro over them.
A little more help as you go
Drain the corn too
The canned sweet corn is listed drained before joining the beans and shredded chicken in the filling bowl.
Keep peppers facing up
Arrange pepper halves cut-side up so the cheese and chicken mixture stay in their hollowed centers.
A few questions you might have
Are the peppers stuffed whole?
Cut them in half lengthwise and clean out ribs and seeds before arranging them for cheese and filling.
Does sour cream bake with the chicken mixture?
Keep it for drizzling over the peppers after they come out of the oven with tender shells.
Is the cheese a topping here?
It sits beneath the chicken filling inside each pepper half, rather than going over the top.
Do I cook the filling separately first?
The directions mix the filling in a bowl, then pile it into peppers over cheese before baking.
When do garlic powder and cumin go in?
Mix them directly with chicken, corn, beans and enchilada sauce before filling the prepared peppers.
Any more cooking tips?
See full post for details on: Modifications for special dietary needs Freezer meal instructions Meal prep ideas Side dish ideas Tips and short cuts
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
