Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil for the pan; 4 medium poblano peppers (1 lbs. total weight including refuse, 12 oz. cleaned ); 1 tablespoon olive oil; 2 medium tomatoes, diced (10 oz.); 1/2 medium onion, diced (4 oz.); 1 tablespoon minced garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 2 cups cooked chicken breast, shredded (10 oz.); 1 cup part skim mozzarella, shredded (4 oz.); 1/2 cup chopped fresh cilantro; 1/2 cup cheddar, shredded (2 oz.)

Servings: persons

1 teaspoon olive oil for the pan
4 medium poblano peppers (1 lbs. total weight including refuse, 12 oz. cleaned )
1 tablespoon olive oil
2 medium tomatoes, diced (10 oz.)
1/2 medium onion, diced (4 oz.)
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
2 cups cooked chicken breast, shredded (10 oz.)
1 cup part skim mozzarella, shredded (4 oz.)
1/2 cup chopped fresh cilantro
1/2 cup cheddar, shredded (2 oz.)

1
Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
2
Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
3
Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
4
Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake 20 minutes, until the poblanos are soft and charred in places (the smell will be amazing!).
5
Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese and broil just until the cheese is melted, about 2 minutes. Allow to rest 5 minutes before serving.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil for the pan, 4 medium poblano peppers (1 lbs. total weight including refuse, 12 oz. cleaned ), 1 tablespoon olive oil, 2 medium tomatoes, diced (10 oz.), and more.

Yes, Stuffed Poblano Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions