Real Recipes From Real Home Cooks ®

creamy stuffed chicken poblano peppers

Recipe by
Rose Mary Mogan
Sauk Village, IL

I purchased these peppers from the Farmers Market at a very reasonable price, & was excited to try my hand @ stuffed peppers although I had never made them before. I had an idea of what I wanted to do, & just used ingredients I had on hand. I decided to stuff the peppers with chicken because chicken parts were on sale. I do not care for Cilantro, so I did not use it. This dish was nice & creamy & had lots of flavor, we truly enjoyed them. The sharp cheddar shreds added a depth of flavor when combined with the cream cheese. A great tasty dinner, I hope you will try soon.

yield serving(s)
prep time 40 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For creamy stuffed chicken poblano peppers

  • 2 Tbsp
    extra virgin olive oil
  • 2 md
    poblano peppers, chopped
  • 1 lg
    onion chopped
  • 4 clove
    garlic, minced or chopped
  • 1 lb
    cream cheese, softened room temperature
  • 1 3/4 c
    sharp cheddar cheese, divided-shredded
  • 6 lg
    poblano peppers, split & top removed
  • 3 c
    cooked chicken shredded or chopped
  • 8 oz
    jar roasted red peppers, chopped
  • 1 can
    rotel diced tomatoes
  • 1 tsp
    kosher salt, optional or to taste
  • 2 tsp
    coarse black pepper
  • 2 tsp
    granulated garlic

How To Make creamy stuffed chicken poblano peppers

  • 1
    These are some of the main ingredients for the stuffed poblano peppers. I had to use an additional cream cheese. Pre heat oven to 375 degrees F. I chopped these two peppers to go into the filling for flavor.
  • 2
    Add olive oil to a medium skillet and add chopped peppers onions and garlic, I USED A FOOD PROCESSOR. and heat over medium high heat until mixture is transparent about 5-7 minutes, then add to a large bowl and allow to cool somewhat.
  • 3
    Once cooled add in the softened cream cheese, and chopped roasted red peppers, to a large bowl, stir to mix together.
  • 4
    Cook chicken till tender by adding to a large pot of water, adding spices of your choice and cook till tender, once fully cooked, remove from heat, allow to cool, remove skin and bones.
  • 5
    Then chop or shred chicken according to your personal preference. NOTE, I AM SURE YOU CAN USE COOKED GROUND BEEF AS WELL IN THIS DISH.
  • 6
    Add 1 cup of shredded cheese to cooked pepper mixture, then add in shredded chicken, and stir to mix together.
  • 7
    Add in spices, then taste and adjust seasoning according to your personal preference. Remove top from peppers, then slit down the middle leaving an opening for peppers to be filled with chicken & cheese filling. Fill each pepper, then place in a greased casserole dish large enough to accomodate all the stuffed peppers.
  • 8
    Now add in the can of un drained diced tomatoes, spreading evenly in casserole dish. Cover dish tightly with a lid or foil, then place in oven and bake in preheated 375 degree F oven for 50 minutes, then remove foil from dish, and top each pepper with remaining shredded cheese. Return to oven until cheese melts. About 10 minutes.
  • 9
    Remove from oven allow to cool at least 10 minutes then serve as desired. Note additional peppers can be used to stuff for more servings. My peppers were overly stuffed.