Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe
If you’re searching for a dish that’s bursting with flavor, color, and texture, look no further than this Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe. It’s a personal favorite that brings together smoky poblano peppers filled with a savory blend of juicy chicken, fresh tomatoes, aromatic spices, and a gooey cheddar topping that melts to perfection. This recipe creates a delightful balance between the mild heat of the poblanos and the rich, creamy cheese, making it a satisfying meal that brings warmth and comfort to your table.
Ingredients You’ll Need
This Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe relies on simple but essential ingredients that each play a critical role in flavor and texture. Fresh and vibrant produce, tender shredded chicken, and carefully chosen spices create a blend that truly shines in every bite.
- Olive oil spray: For a light coating to help roast the peppers evenly without sogginess.
- Poblano peppers (4): Mildly spicy and large enough to hold a hearty filling, they are the star vessel of this recipe.
- Olive oil (1 tablespoon): Adds richness and helps soften the veggie filling during cooking.
- Tomatoes (2 medium, diced): Provides fresh juiciness and a slight tang to brighten the filling.
- Onion (1/2 medium, diced): Adds subtle sweetness and depth of flavor when sautéed.
- Fresh garlic (1 tablespoon, minced): Brings that unmistakable punch and aroma that lifts the whole dish.
- Diamond Crystal kosher salt (1 teaspoon): Essential for seasoning and balancing flavors throughout.
- Dried oregano (1 teaspoon): Offers a warm, herbaceous note that complements the chicken and veggies.
- Ground cumin (1 teaspoon): Adds earthiness and a hint of smokiness that pairs beautifully with the poblanos.
- Cooked chicken breast (2 cups, shredded): The hearty, protein-rich core of the filling that makes it a satisfying meal.
- Part-skim mozzarella (1 cup, shredded): Melts beautifully and creates a gooey texture inside the peppers.
- Cilantro (1/2 cup, chopped): Provides fresh, citrusy brightness that perks up the richness of the cheese and chicken.
- Sharp cheddar (1/2 cup, shredded): The finishing touch that crisps up under the broiler with a salty, tangy kick.
How to Make Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe
Step 1: Prepare the oven and baking sheet
Start by preheating your oven to 400°F to ensure everything cooks evenly from the moment you pop those peppers in. Line a large, rimmed baking sheet with foil for easy cleanup and spray it lightly with olive oil. This simple step prevents sticking and helps the peppers char just right, enhancing their natural smoky flavor.
Step 2: Prep the poblano peppers
Rinse and dry your peppers carefully, then cut a thin slice off their tops. Remove the core and seeds to reduce any bitterness and create room for the delicious filling. Creating a slit from top to bottom on each pepper lets you stuff them fully without tearing, making each bite perfectly balanced with veggies and cheese.
Step 3: Cook the filling base
In a large, deep skillet over medium-high heat, warm the olive oil before adding your diced tomatoes, onions, garlic, salt, oregano, and cumin. Stir often and cook until most of the liquids evaporate—this concentrates the flavors and softens the veggies, building a deep foundation for your filling.
Step 4: Combine the filling
Off the heat, fold in the shredded chicken, mozzarella, and chopped cilantro. Mixing while the skillet is off heat prevents the cheese from melting prematurely. The mozzarella helps bind everything together, while cilantro adds pops of fresh herbal flavor that awaken the palate.
Step 5: Stuff the peppers
Divide the filling evenly among your prepared poblano peppers, pushing the mixture in from the top and packing it firmly so none spills out during baking. This step ensures each pepper is generously stuffed and full of that irresistible melty goodness.
Step 6: Bake the peppers
Place the stuffed peppers on your prepared baking sheet with the slits facing up, then lightly spray them with olive oil to encourage a beautifully softened and slightly charred exterior. Bake them for about 30 minutes until the poblanos are tender and exhibit lovely blackened spots that add a smoky complexity.
Step 7: Broil with cheddar topping
After baking, switch your oven to broil. Sprinkle the shredded cheddar cheese generously over the open slit portion of each pepper. Broil them about six inches below the heating element just until the cheese melts and bubbles, around 1-2 minutes. Let the peppers rest for 5 minutes to let the flavors meld and the filling settle before serving.
How to Serve Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe
Garnishes
Bring your peppers to life with a handful of fresh cilantro leaves or a dollop of cool sour cream to create contrast against the melty cheese and spicy peppers. A squeeze of fresh lime juice over the top right before serving adds a bright, zesty kick that elevates the entire dish.
Side Dishes
This recipe pairs beautifully with a simple side salad or Mexican-style rice. Consider serving alongside black beans for extra protein and fiber or a light avocado salad to complement the smoky richness of the peppers without overpowering their flavor.
Creative Ways to Present
For a party or special meal, slice the Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe into bite-sized pieces and arrange them on a platter sprinkled with fresh cilantro and lime wedges. Alternatively, place each stuffed pepper in a shallow bowl with a drizzle of crema or chipotle sauce to make for a cozy, inviting presentation.
Make Ahead and Storage
Storing Leftovers
Once your stuffed peppers have cooled, transfer any leftovers to an airtight container. Stored in the refrigerator, they will remain delicious for up to 3 days. The flavors often deepen overnight, making your next meal just as delightful.
Freezing
If you want to keep these peppers longer, you can freeze them. Wrap each stuffed pepper tightly in plastic wrap and foil or place them in a freezer-safe bag or container. They freeze well for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the peppers on a foil-lined baking sheet and warm them in a 350°F oven for about 15 minutes or until heated through. For a quicker method, microwave them covered in a microwave-safe dish, though the oven method preserves the texture and melty cheese best.
FAQs
Can I use a different type of pepper for this recipe?
Absolutely! While poblano peppers offer a perfect mild heat and sturdy texture, you could try bell peppers for a milder version or jalapeños if you like it spicier. Just make sure the peppers are large enough to hold the filling.
What if I don’t have cooked chicken breast on hand?
No problem! You can cook chicken breasts quickly by poaching, baking, or sautéing them before shredding. Leftover rotisserie chicken also works wonderfully to save time without sacrificing flavor.
Is it possible to make this recipe vegetarian?
Yes! Replace the chicken with a hearty plant-based protein like black beans, tempeh, or crumbled tofu. Adding extra vegetables like corn or zucchini can also enhance texture and make the filling just as satisfying.
Can I prepare the filling ahead of time?
Definitely! The filling can be made up to two days ahead and refrigerated. When you’re ready to assemble and bake, just stuff the peppers and continue with the recipe as usual for a quick dinner option.
How spicy are poblano peppers?
Poblanos have a mild to medium heat level, offering a gentle warmth rather than a fiery kick. They are perfect for those who enjoy a bit of spice without overwhelming their taste buds.
Final Thoughts
This Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe is one of those meals that feels like a warm hug from the inside. Its harmony of smoky peppers, tender chicken, fresh veggies, and luscious cheese makes it a true crowd-pleaser at any table. I encourage you to try it out and watch how quickly your family or friends ask for seconds. Trust me, this recipe will become one of your favorites in no time!
Print
Stuffed Poblano Peppers with Chicken, Tomatoes, and Cheddar Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Delight in these flavorful Stuffed Poblano Peppers filled with a savory mix of seasoned tomatoes, onions, garlic, shredded chicken, and cheeses. Baked until tender and topped with melted cheddar, this dish offers a perfect balance of smoky, cheesy, and herbaceous flavors, making it a delicious and hearty meal for any occasion.
Ingredients
Peppers
- Olive oil spray, as needed
- 4 poblano peppers
Filling
- 1 tablespoon olive oil
- 2 medium tomatoes (diced, about 10 ounces)
- 1/2 medium onion (diced, about 4 ounces)
- 1 tablespoon fresh garlic (minced)
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups cooked chicken breast (shredded, about 10 ounces)
- 1 cup part-skim mozzarella cheese (shredded, about 4 ounces)
- 1/2 cup cilantro (chopped)
- 1/2 cup sharp cheddar cheese (shredded, about 2 ounces)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F. Line a large, rimmed, oven and broiler-safe baking sheet with foil and spray it with olive oil to prevent sticking.
- Prepare the Poblano Peppers: Rinse and dry the poblanos thoroughly. Cut a thin slice off the tops, then carefully remove the cores and seeds. Next, cut a slit all the way down one side of each pepper to create an opening for stuffing. Set aside.
- Make the Filling: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add diced tomatoes, onion, minced garlic, salt, dried oregano, and ground cumin. Cook while stirring frequently until most of the liquids evaporate, about 5-7 minutes. Remove from heat, then stir in shredded chicken breast, shredded mozzarella, and chopped cilantro until well combined.
- Stuff the Peppers: Divide the prepared filling evenly among the peppers. Carefully stuff the filling from the top, pressing it inside to fill the entire cavity and prevent spilling during baking.
- Bake the Peppers: Place the stuffed peppers upright on the prepared baking sheet with the slit side up. Lightly spray the peppers with olive oil. Bake in the preheated oven for about 30 minutes until the peppers are soft and charred in spots, releasing a wonderful aroma.
- Broil with Cheddar Topping: Remove the baking sheet from the oven and switch the oven setting to broil. Sprinkle the shredded sharp cheddar evenly over the open slits of the peppers. Return the peppers to the oven, positioning them about 6 inches below the broiler. Broil for 1-2 minutes until the cheese melts and bubbles.
- Rest and Serve: Allow the stuffed poblanos to rest for 5 minutes after broiling. This helps the cheese set and flavors meld. Serve warm and enjoy!
Notes
- You can substitute cooked shredded turkey or beef instead of chicken if desired.
- For extra heat, add chopped jalapeños or a pinch of cayenne to the filling.
- To make this dish gluten-free, ensure all seasonings are certified gluten-free.
- The poblano peppers can be roasted ahead of time for a smokier flavor.
- Serve with a side of rice or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
