Description
Stuffed poblano peppers with chicken and cream cheese are rich, creamy, and full of bold, roasted flavor. They’re fast to make, easily customizable, and incredibly satisfying—perfect for weeknight comfort or entertaining with ease.
Ingredients
6 fresh poblano peppers (look for firm, shiny skin)
2 cups cooked chicken breast, shredded
8 oz cream cheese (room temperature for easy mixing)
1/2 cup shredded Monterey Jack or mozzarella
1/2 small red onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
Optional: chopped cilantro, corn kernels, lime zest, chopped jalapeños
Instructions
1. Preheat oven to 375°F.
2. Roast poblanos directly over a flame or under a broiler until charred. Place them in a bowl and cover for 10 minutes. Peel away the skins gently.
3. Make a slit down each pepper and remove seeds and membranes without tearing them.
4. In a large bowl, combine chicken, cream cheese, shredded cheese, onion, garlic, and spices.
5. Carefully spoon the mixture into each pepper.
6. Place stuffed peppers on a baking dish sprayed with oil or lined with parchment.
7. Bake for 25 minutes until heated through and slightly golden on top.
8. Garnish with cilantro or your favorite sauce and serve warm.
Notes
Use room-temperature cream cheese to help prevent leakage.
Precook chicken—rotisserie or leftover grilled chicken works well.
Try variations like jackfruit for vegan, or omit corn for keto-friendly options.
To store: refrigerate for 5 days or freeze individually in foil.
Reheat in a 350°F oven, covered, for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: stuffed poblano peppers, chicken and cream cheese, low carb, keto friendly, roasted peppers