Looking for delicious and easy poblano pepper recipes? You’ve come to the right place! Poblano peppers, with their mild heat and distinctive smoky flavor when roasted, are incredibly versatile. They’re perfect for stuffing, adding to soups, or making a creamy side. This recipe for Cheesy Chicken & Black Bean Stuffed Poblano Peppers is a fantastic introduction, offering a hearty, flavorful meal that’s surprisingly simple to make, proving that amazing poblano pepper recipes don’t have to be complicated!
Table of Contents
Why You’ll Love Stuffed Poblano Peppers
- Quick & Easy Weeknight Meal: This recipe comes together surprisingly fast, making it perfect for a delicious and satisfying dinner on busy weeknights without sacrificing flavor.
- Flavor-Packed & Satisfying: Roasted poblano peppers bring a unique smoky depth, perfectly complementing the savory chicken, hearty black beans, and melted cheese for a truly fulfilling meal.
- Customizable & Versatile: Easily adapt this dish to your taste! Swap chicken for other proteins, adjust the spice level, or add extra veggies to make it uniquely yours.
- Crowd-Pleaser: Loved by both adults and kids, these stuffed peppers are a fantastic dish for family dinners or entertaining friends, guaranteed to impress with minimal effort.
- Healthy & Wholesome: Packed with lean protein, fiber-rich beans, and fresh vegetables, this recipe offers a balanced and nutritious option for a guilt-free indulgence.
Ingredients
- 4 large poblano peppers
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups cooked chicken, shredded or diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon black pepper, or to taste
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- 0.5 cup chicken broth or salsa (for the baking dish)
- Fresh cilantro, chopped (for garnish, optional)
- Lime wedges (for serving, optional)
Instructions
- Roast the Poblano Peppers: Preheat your oven to 400°F (200°C) or prepare a gas burner. If using the oven, place whole poblano peppers on a baking sheet. Roast for 20-25 minutes, turning occasionally, until the skins are blistered and charred. If using a gas burner, hold each pepper over the flame with tongs, rotating until the skin is blackened on all sides. Roasting the peppers softens their flesh and develops a beautiful smoky flavor, making them easier to peel and more delicious.
- Steam and Peel: Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes. Steaming the peppers helps loosen their skins, making them incredibly easy to peel and preventing a tough texture in your final dish. Once cooled, carefully peel off the skins (it’s okay if a few bits remain), make a slit down one side of each pepper, and gently remove the seeds and membranes. Be careful not to tear the peppers too much, as they will hold the filling.
- Prepare the Filling: While the peppers are steaming, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Sautéing the onion first creates a fragrant aromatic base, layering deep flavors into your chicken and bean filling. Add the minced garlic and cook for another minute until fragrant.
- Combine Filling Ingredients: Stir in the shredded chicken, rinsed black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes, stirring to combine and heat through. Remove from heat and stir in 0.75 cup of the shredded cheese. The cheese will melt slightly into the warm filling, binding it together and adding rich flavor.
- Stuff and Arrange: Pour the chicken broth or salsa into the bottom of a 9×13 inch baking dish. This liquid will keep the peppers moist and add flavor as they bake. Carefully fill each poblano pepper with the chicken and black bean mixture. Arrange the stuffed peppers in the baking dish.
- Bake to Perfection: Sprinkle the remaining 0.25 cup of shredded cheese over the top of the stuffed peppers. Bake for 20-25 minutes, or until the peppers are heated through and the cheese is bubbly and golden brown. The melted cheese creates an irresistible golden crust, signaling that your peppers are ready.
- Serve and Garnish: Carefully remove the baking dish from the oven. Let the peppers cool for a few minutes before serving. Garnish with fresh chopped cilantro and serve with lime wedges, if desired. The fresh herbs and citrus add a bright, refreshing contrast to the rich, cheesy filling.
Serving and Storage Tips
Serve these delectable stuffed poblano peppers hot, garnished with fresh cilantro and a squeeze of lime juice for an added burst of freshness. A dollop of sour cream or Greek yogurt can also provide a lovely creamy counterpoint. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them in the microwave for 2-3 minutes or bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Helpful Notes
- Perfect Roasting is Key: For the best flavor and texture, don’t skip the roasting and steaming step for the poblano peppers. This softens them perfectly and intensifies their smoky flavor, making them easier to peel and enjoy.
- Spice It Up (or Down!): If you prefer more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling. For an even milder dish, remove more of the white ribs and seeds from the poblanos before stuffing.
- Protein Power-Ups: While chicken is delicious, feel free to substitute with cooked ground beef, turkey, or even a plant-based crumble for a vegetarian twist. Ensure any meat is fully cooked before mixing with the other filling ingredients.
The Best Cheesy Chicken & Black Bean Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 2 tablespoons olive oil divided
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1.5 cups cooked chicken shredded or diced
- 1 can 15 ounces black beans, rinsed and drained
- 1 cup frozen corn kernels thawed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 cup shredded Monterey Jack or cheddar cheese divided
- 0.5 cup chicken broth or salsa for the baking dish
- Fresh cilantro chopped (for garnish, optional)
- Lime wedges for serving, optional
Instructions
- Roast the Poblano Peppers: Preheat your oven to 400°F (200°C) or prepare a gas burner. If using the oven, place whole poblano peppers on a baking sheet. Roast for 20-25 minutes, turning occasionally, until the skins are blistered and charred. If using a gas burner, hold each pepper over the flame with tongs, rotating until the skin is blackened on all sides. Roasting the peppers softens their flesh and develops a beautiful smoky flavor, making them easier to peel and more delicious.
- Steam and Peel: Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes. Steaming the peppers helps loosen their skins, making them incredibly easy to peel and preventing a tough texture in your final dish. Once cooled, carefully peel off the skins (it’s okay if a few bits remain), make a slit down one side of each pepper, and gently remove the seeds and membranes. Be careful not to tear the peppers too much, as they will hold the filling.
- Prepare the Filling: While the peppers are steaming, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Sautéing the onion first creates a fragrant aromatic base, layering deep flavors into your chicken and bean filling. Add the minced garlic and cook for another minute until fragrant.
- Combine Filling Ingredients: Stir in the shredded chicken, rinsed black beans, thawed corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes, stirring to combine and heat through. Remove from heat and stir in 0.75 cup of the shredded cheese. The cheese will melt slightly into the warm filling, binding it together and adding rich flavor.
- Stuff and Arrange: Pour the chicken broth or salsa into the bottom of a 9×13 inch baking dish. This liquid will keep the peppers moist and add flavor as they bake. Carefully fill each poblano pepper with the chicken and black bean mixture. Arrange the stuffed peppers in the baking dish.
- Bake to Perfection: Sprinkle the remaining 0.25 cup of shredded cheese over the top of the stuffed peppers. Bake for 20-25 minutes, or until the peppers are heated through and the cheese is bubbly and golden brown. The melted cheese creates an irresistible golden crust, signaling that your peppers are ready.
- Serve and Garnish: Carefully remove the baking dish from the oven. Let the peppers cool for a few minutes before serving. Garnish with fresh chopped cilantro and serve with lime wedges, if desired. The fresh herbs and citrus add a bright, refreshing contrast to the rich, cheesy filling.
Notes
Approximate values per serving:
Calories: 380-420 Protein: 30-35g Fat: 15-18g Carbs: 35-40g Fiber: 8-10g. This is an estimate and may not be perfectly accurate.Note: These values are approximate and can vary based on specific ingredients, brands, and serving sizes.
Conclusion
And there you have it – a truly unforgettable Cheesy Chicken & Black Bean Stuffed Poblano Peppers recipe that’s destined to become a staple in your kitchen! This dish beautifully marries the smoky depth of roasted poblanos with a hearty, cheesy, and flavor-packed filling, proving that healthy and delicious meals can also be incredibly easy to prepare. Whether you’re a seasoned cook or just starting your culinary journey, these stuffed peppers offer a satisfying experience for everyone at the table. So go ahead, whip up a batch tonight and discover the magic of poblano peppers for yourself. We’d absolutely love to hear about your experience! Please take a moment to leave a comment below, share your star rating, and don’t forget to snap a photo and tag us on your favorite social media channels. Happy cooking!
4 Delicious Recipes Similar to Stuffed Poblano Peppers
- Caprese Stuffed Portobello Mushrooms : Juicy portobellos filled with fresh caprese flavors.
- Ricotta Beef Stuffed Shells : Pasta shells baked with ricotta, beef, and marinara.
- Mozzarella Stuffed Soft Pretzels : Warm soft pretzels filled with gooey mozzarella cheese.
- Cheesy Garlic Chicken Wraps : Tender chicken with garlic and cheese wrapped in tortillas.
Frequently Asked Questions (FAQ)
How do I properly roast and peel poblano peppers?
To roast, place peppers directly over a gas flame, under a broiler, or on a hot grill, turning until charred all over. Immediately transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. This loosens the skin, making them easy to peel. Discard skin, stems, and seeds.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and add an extra can of black beans, or substitute with cooked lentils, quinoa, or a plant-based meat crumble for a delicious vegetarian version.
Can I prepare these stuffed peppers ahead of time?
Yes, you can! Prepare the filling and stuff the peppers, then cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time since they will be starting from cold.
How spicy are poblano peppers?
Poblano peppers are generally considered mild, with a Scoville heat unit (SHU) rating of 1,000-2,000. They offer a gentle warmth and earthy, smoky flavor rather than intense heat, making them suitable for most palates.
