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Cheesy Stuffed Poblano Peppers

Delicious and hearty poblano peppers stuffed with shredded chicken, vegetables, and gooey cheese, perfect for families and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the peppers
  • 4 pieces poblano peppers The star of the dish, offering rich flavor and texture.
  • 1 tablespoon olive oil Adds moisture and richness to the filling.
  • 1 tablespoon olive oil spray For greasing the baking sheet and peppers.
For the filling
  • 2 pieces tomatoes Adds natural sweetness and juiciness.
  • 1/2 pieces onion Provides aromatic depth and flavor.
  • 1 tablespoon fresh garlic Enhances the overall savory flavor profile.
  • 1 teaspoon Diamond Crystal kosher salt Essential for seasoning.
  • 1 teaspoon dried oregano Adds a herbaceous note.
  • 1 teaspoon ground cumin Lends warmth and earthiness to the filling.
  • 2 cups cooked chicken breast A protein-packed filling to make the dish hearty.
  • 1 cup part-skim mozzarella Creamy and gooey cheese for the filling.
  • 1/2 cup cilantro Freshness and flavor enhancement in the filling.
  • 1/2 cup sharp cheddar Topping cheese that adds sharpness and a crispy finish.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Line a large, rimmed oven and broiler-safe baking sheet with foil and spray it with olive oil.
  3. Rinse and dry the poblano peppers, cut off the tops, and remove the cores and seeds.
  4. Cut a slit down the side of each pepper and set them aside.
Cooking
  1. Warm olive oil in a large, deep skillet over medium-high heat.
  2. Add tomatoes, onion, garlic, salt, oregano, and cumin; sauté until liquids evaporate, about 5 to 7 minutes.
  3. Remove from heat and stir in shredded chicken, mozzarella, and cilantro, mixing well.
  4. Divide and pack the filling into each pepper, filling from the top to avoid spillage.
  5. Place stuffed peppers on the prepared baking sheet, slit side up, and spray lightly with olive oil.
  6. Bake for about 30 minutes until they are soft and charred in spots.
Serving
  1. Remove from the oven and switch the oven to broil.
  2. Sprinkle sharp cheddar on the open cut of each pepper.
  3. Broil 6 inches from the heating element for 1 to 2 minutes until cheese melts.
  4. Allow the peppers to rest for 5 minutes before enjoying.

Notes

These stuffed peppers are easy to customize with different veggies or cheeses. They can be prepared ahead of time for efficient meal prep.