Stuffed Poblano Peppers Recipe | Happy healthy eating

this cheese Stuffed poblano peppers Packed with a smoky 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 melted Mexican cheese will be your go-to recipe after Cinco de Mayo.

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

Recipe ingredients

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

For the Poblanos

• poblanos – Choose large peppers that are more or less the same size.
• Rotisserie Chicken – Use store bought or any leftover pieces from me Grilled whole chicken.
• Black beans – try me 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 the best.
• Fresh coriander leaves – Avoid yellow or dried leaves and stems as they can add bitterness to the dish.
• cumin – You can swap it out for taco seasoning.
• Smoked paprika – Mild paprika also works.
• Chilli powder – Go for red chili flakes or red chili if you have it 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 smooth.
• garlic – Fresh garlic is best. Avoid garlic powder as 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 love kosher salt.

Are poblano peppers spicy?

no They have 1,500-4,000 Scoville heat units, which is not very high on the scale. Their heat level is higher than a green bell pepper but closer to a mild jalapeño. It's also lighter than a Serrano. There are exceptions to the rule and some poblanos can be a little spicy, but for the most part, they are very mild and everyone can enjoy them.

Other Filling Ideas

If you're out of chicken or just want to change things up, these are other stuffing ideas for your chili:

• Beef – It can be cooked with ground beef or chopped beef.
• Türkiye – Ground turkey or any leftover pieces Garlic Herb Roasted Turkey.
• Pork – Cooked ground pork is best.
• vegetables- Omit the chicken in the mix and add sautéed spinach, sweet potatoes or corn. More rice and beans work too.
• tofu – Tofu Swap out the chicken for the 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 pods. Preheat oven to 400F. Arrange the poblanos on a baking sheet, cut side up. Fry 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 bowl.
• 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 melted. Remove them from the oven and set aside to cool.
• Make the avocado crema. Process all the crema ingredients in a blender until smooth.
• serve Drizzle poblano with avocado crema. Garnish with coriander leaves. Serve and enjoy!

Tips and variations

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

• Spice them up. Finely chop 1/4-1/2 fresh jalapeño or serrano pepper and add to chicken filling for heat.
• More vegetables. Stir in the residue Corn on the Cob, Mexican Street Corn Dipor Roasted Sweet Potatoes In the filling for a heartier bite.
• Swap the peppers. Baby bell peppers and halved jalapeños (large ones) can be used in place of poblanos for this recipe. Note that bell peppers will be very mild, but jalapenos can be spicy.
• More toppings. Pico de Gallocrumbled bacon, Roasted Tomato SalsaAnd fresh cilantro is a great way to add more flavor.
• Use store bought. Some Mexican grocery stores sell freshly roasted poblano to save you time. You can also find frozen roasted poblanos that just need to be thawed and filled.

Serving advice

These sweet and savory stuffed poblano peppers are a hearty dinner. Serve them with me Southwestern Cobb Salad or Southwestern Roasted Vegetable Quinoa Salad next to me Grilled Sweet Potato Salad, Mexican Street Corn SaladAnd Corn on the Cob Also great veggie options.

Proper storage

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

• Fridge: Store them in an airtight container for up to 3 days. If the turkey tastes sour or the peppers seem sticky, discard immediately.
• To reheat them: Sprinkle with 1/4 teaspoon water and microwave for one minute or until heated through.

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