Stuffed Poblano Peppers Recipe | Joyful Healthy Eats

These cheesy, stuffed poblano peppers are packed with a smokey chicken-bean filling that’s loaded with flavor and comes together in minutes. Topped with garlicky avocado crema, they’ll be your new favorite Tex-Mex recipe for weeknights.

Why You’ll Love These Stuffed Poblano Peppers

If you love Tex-Mex dinners, these stuffed poblano peppers with melty Mexican cheese will be your new go-to recipe way past Cinco de Mayo.

• Tex-Mex. They have your favorite Tex-Mex ingredients like smokey cumin, black beans, avocado crema, and sweet tomatoes.
• Great for gatherings. Double or triple the recipe and pop the poblanos into different baking sheets when you need to feed a crowd.
• Perfect for leftovers. Add diced sweet potatoes, Mexican street corn, or shredded turkey to reduce food waste.
• Prep-friendly. Roast the peppers in advance so you can mix the filling and bake right before dinner.

Recipe Ingredients

Juicy tomatoes, tender beans, fluffy rice, and smokey cumin go perfectly with the poblanos’ sweetness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Poblanos

• Poblanos – Pick large chilis that are more or less the same size.
• Rotisserie chicken – Use store-bought or shred any leftovers from my Grilled Whole Chicken.
• Black beans – Try my Mexican Instant Pot Black Beans or add your favorite canned ones.
• Brown rice – Feel free to use Spanish/Mexican rice instead.
• Garlic – I prefer fresh garlic or garlic paste.
• Canned tomatoes – Fire-roasted tomatoes are best.
• Fresh cilantro – Avoid yellow or wilted leaves and stems because they can add bitterness to the dish.
• Cumin – You can swap it for taco seasoning.
• Smoked paprika – Mild paprika works too.
• Chili powder – Go for red pepper flakes or cayenne pepper if that’s what you’ve got on hand.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Mexican cheese – Use your favorite cheese blend, cheddar, or mozzarella.

For the Avocado Crema

• Greek yogurt – It must be plain and unsweetened.
• Avocado – You can use leftover guacamole as long as it’s plain.
• Garlic – Fresh garlic is best. Avoid garlic powder because it can make the mixture grainy.
• Lime juice – Feel free to use lemon juice.
• Cumin – It adds more smokiness, but you can leave it out since the filling already has some.
• Red pepper flakes – Fresh jalapeños or serranos can add more Tex-Mex flair.
• Salt – I prefer kosher salt.

Are Poblano Peppers Spicy?

No. They have 1,500-4,000 Scoville Heat Units, which isn’t very high on the scale. Their heat level is higher than a green bell pepper but around that of a mild jalapeño. It’s also milder than a serrano. There are exceptions to the rule and some poblanos can be slightly spicy, but for the most part, they’re very mild and everyone can enjoy them.

Other Filling Ideas

If you’re out of chicken or simply want to switch things up, these are other filling ideas for your peppers:

• Beef – It can be cooked ground beef or shredded beef.
• Turkey – Ground turkey or shred any leftover Garlic Herb Roasted Turkey.
• Pork – Cooked ground pork is best.
• Veggies – Just skip the chicken in the mixture and add sauteed spinach, sweet potatoes, or corn. More rice and beans works too.
• Tofu – Swap the chicken for crumbled tofu.

How To Make Chicken Stuffed Poblano Peppers

Set a timer so you don’t forget these tender stuffed poblano peppers in the oven. Scroll to the bottom of the post for the full recipe card.

• Roast the poblanos. Preheat the oven to 400F. Arrange the poblanos on a baking sheet with the cut-side facing upwards. Roast them for 12-15 minutes.

• Make the filling. Mix the chicken, beans, rice, garlic, tomatoes, cilantro, cumin, paprika, chili powder, salt, and pepper in a bow.
• Stuff and roast. Fill each poblano with 3-4 tablespoons of filling. Bake them for 10-12 minutes. Sprinkle with cheese and bake again until melty. Remove them from the oven and set them aside to cool.
• Make the avocado crema. Process all of the crema ingredients in the blender until smooth.
• Serve. Drizzle the poblanos with avocado crema. Garnish with cilantro. Serve and enjoy!

Tips & Variations

These easy stuffed poblano peppers are great for using up leftover grilled corn, crunchy pico de gallo, or turkey.

• Make them spicy. Finely chop up 1/4-1/2 fresh jalapeño or serrano chili and add it to the chicken filling for a kick of heat.
• More veggies. Stir leftover Corn on the Cob, Mexican Street Corn Dip, or Grilled Sweet Potatoes into the filling for a heartier bite.
• Swap the chilis. Baby bell peppers and halved jalapeños (large ones) can be used instead of poblanos for this recipe. Keep in mind that the bell peppers will be super mild but the jalapeños can be spicy.
• More toppings. Pico de Gallo, crumbled bacon, Roasted Tomato Salsa, and fresh cilantro are great ways to add more flavor.
• Use store-bought. Some Mexican grocery stores sell fresh roasted poblanos to save you time. You can also find frozen roasted poblanos that just need to be thawed and filled.

Serving Suggestions

These sweet-and-savory stuffed poblano peppers are a hearty dinner. Serve them with my Southwestern Cobb Salad or Southwestern Roasted Vegetable Quinoa Salad on the side. My Grilled Sweet Potato Salad, Mexican Street Corn Salad, and Corn on the Cob are great veggie options as well.

Proper Storage

These baked poblanos are a great meal-prep for the week.

• Fridge: Place them in an airtight container for up to 3 days. Discard immediately if the turkey tastes sour or the peppers feel sticky.
• To reheat them: Sprinkle with 1/4 teaspoon water and microwave them for up to a minute or until warm.

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