Name: Cheesy Chicken and Corn Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 4 large poblano peppers; 1 tbsp olive oil; ½ onion, diced; 2 cloves garlic, minced; 1 cup cooked, shredded chicken; 1 cup corn kernels (fresh, frozen, or canned); ½ cup black beans, drained and rinsed; 1 tsp cumin; ½ tsp smoked paprika; Salt and pepper to taste; 1 cup shredded cheddar cheese (or Mexican blend); ¼ cup chopped fresh cilantro; ¼ cup sour cream (optional, for serving); 1 lime, cut into wedges (for serving)

Jump to Recipe·Print Recipe

Cheesy Chicken and Corn Stuffed Poblano Peppers a smoky, roasted poblano peppers filled with a savory mix of shredded chicken, sweet corn, black beans, and melty cheese make for a hearty and flavorful dish. This recipe is simple to prepare and packed with bold Tex-Mex flavors, perfect for a comforting weeknight meal or a fun weekend dinner.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large poblano peppers

1 tablespoon olive oil

½ onion, diced

2 cloves garlic, minced

1 cup cooked, shredded chicken

1 cup corn kernels (fresh, frozen, or canned)

½ cup black beans, drained and rinsed

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or Mexican blend)

¼ cup chopped fresh cilantro

¼ cup sour cream (optional, for serving)

1 lime, cut into wedges (for serving)

Directions

Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the baking dish.

Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.

Stir in the shredded chicken, corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes until heated through.

Remove from heat and stir in half of the shredded cheese and fresh cilantro.

Spoon the mixture evenly into the poblano pepper halves.

Sprinkle the remaining cheese over the top of each stuffed pepper.

Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

Remove from the oven and let cool slightly. Serve with sour cream and lime wedges.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Variations

Vegetarian Option: Skip the chicken and add extra black beans or quinoa for a meatless version.

Spicier Version: Mix in some diced jalapeños or add a pinch of cayenne pepper.

Different Cheese: Try using pepper jack, Monterey Jack, or queso fresco for a unique twist.

Topping Ideas: Avocado slices, salsa, or a drizzle of hot sauce can add extra flavor.

Protein Swap: Use ground turkey, beef, or even chorizo instead of chicken.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Wrap each stuffed pepper individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months.

Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or in the microwave for 2-3 minutes until warmed through.

FAQs

How spicy are poblano peppers?

Poblano peppers have a mild heat, much lower than jalapeños. Roasting them enhances their smoky flavor while softening their spice level.

Can I make this dish ahead of time?

Yes, I prepare the stuffed peppers a day in advance and store them in the fridge. When ready to eat, I just bake them until heated through.

What can I serve with stuffed poblano peppers?

These go great with a side of Mexican rice, a fresh green salad, or a scoop of guacamole.

Can I use bell peppers instead of poblanos?

Absolutely! Bell peppers are a milder alternative and work well with the same stuffing.

How do I make this dish dairy-free?

I substitute the cheese with a dairy-free alternative or simply leave it out. Adding avocado or extra cilantro can help replace some of the creaminess.

Conclusion

Cheesy Chicken and Corn Stuffed Poblano Peppers are an easy, flavorful meal that’s perfect for any night of the week. They’re packed with protein, veggies, and just the right amount of spice. Whether making them ahead or enjoying them fresh from the oven, I always find them to be a crowd-pleaser.

Recipe:

Cheesy Chicken and Corn Stuffed Poblano Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Smoky, roasted poblano peppers stuffed with a savory mix of shredded chicken, sweet corn, black beans, and melty cheese create a hearty, flavorful dish. This easy Tex-Mex-inspired recipe is perfect for a comforting weeknight meal or a fun weekend dinner.

Instructions

Preheat & Prepare Peppers:
- Preheat the oven to 375°F (190°C).
- Cut poblano peppers in half lengthwise and remove seeds and membranes.
- Place them cut-side up in a lightly greased baking dish.
Cook the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until softened (about 2-3 minutes).
- Stir in shredded chicken, corn, black beans, cumin, smoked paprika, salt, and pepper.
- Cook for another 2 minutes until warmed through.
- Remove from heat and mix in half of the shredded cheese and fresh cilantro.
Stuff & Bake:
- Spoon the mixture evenly into poblano pepper halves.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly, and peppers are tender.
Serve & Enjoy:
- Let cool slightly.
- Serve with sour cream and lime wedges.