Chicken Stuffed Peppers are Stuffed Poblano Peppers with a mixture of rice, chicken, corn, black beans, and cheese. The chicken is cooked either in the Instant Pot with spices and green enchilada sauce or by purchasing a pre-cooked store-bought rotisserie chicken. And if you want to make stuffed peppers vegetarian you can omit the chicken and use vegan chicken. Winner/winner stuffed peppers for dinner!
You can even prepare the peppers by making this ahead of time, keeping in the fridge until ready to pop a tray of the stuffed peppers into the oven to heat up right before dinner.
Looking for other dinner ideas? You might like to see our other easy chicken recipes.
Chicken Stuffed Peppers
Make and serve these for nights you are busy, your kids have sports or music lessons or meal prep on the weekends for busy weeknights by prepping ahead of time. Enjoy this for a family dinner or with friends. You will want to add this to your meal plans.
Milder Versions of this stuffed peppers recipe
Mexican stuffed peppers, the dish makes a wonderful dinner for the whole family. But, note poblano peppers occasionally will have a spicy one in the bunch. No two peppers taste the same.
For our recipe we used poblano peppers but, you could try stuffing red bell peppers for a sweeter and less spicy version or green bell peppers for a less spicy version of this dish. But, if your kids and teens like Mexican food (And your poblanos aren’t that spicy) then they will probably love this for dinner. For younger kids, and toddlers use the mixture in a flour tortilla and make them a burrito, without the peppers.
What type of chicken to use in stuffed peppers?
I pre-made my chicken in the Instant Pot (which adds 15 minutes)but, as mentioned you don’t have to. You can just grab a store-bought rotisserie chicken. Or use leftover chicken that you may have on hand.
The recipe I adapted was the Instant Pot Chicken Tacos that I made recipe adjustments. See notes at the end of the post for what to do and how to cook your chicken for this recipe. I list the spices to use if you want to cook and make your own chicken for this dinner. Or use Vegan Chicken if you are going to make this vegetarian.
How To Make Stuffed Peppers
- A package of Mexican Rice or Spanish Rice (we used Spanish Rice)
- 1 can of Black Beans
- 1 can of Corn
- 1 cup shredded Pepper Jack Cheese (reserve 1/4 cup for topping the stuffed peppers) Or (vegan pepper jack cheese)
- 4-6 Poblano Peppers or Red or Green Bell Peppers
- 1 small can of Green Enchilada Sauce (3/4 cup)
- Shredded Chicken (pre-cooked chicken) (rotisserie/store-bought) or (Instant Pot chicken) or (Vegan Chicken)
How to make Stuffed Poblano Peppers
- Prep your peppers for stuffing. Cut open, remove seeds, and rinse out. Chop top you cut out for garnishing or using in another recipe. Dry cleaned out peppers with a paper towel.
- Line a sheet pan with aluminum foil or Silpat
- Place your peppers on the prepared sheet pan spray with a non-stick spray.
- Preheat the oven to 425 degrees (broil) cook your peppers for about 15 minutes flipping at 7 minutes (check on them as oven times may vary) I know it doesn’t look pretty at this point and these photos were taken at night rather quickly but, I wanted you to see how easy it is.
- When they are soft and starting to blacken (You cook them twice, so they will finish cooking after stuffing) take them out, set to the side until the rice is done, leaving them on the baking sheet for stuffing.
- Make your Spanish Rice per the directions on your box in a skillet with a lid. (or in a pot and transfer to a big bowl.)
- Then when the rice is done remove and reserve half the rice if making 4 peppers or use all of the rice if cooking 6 peppers.
- Mix drained black beans, drained corn, rice, enchilada sauce*, shredded cheese in the rice pan or bowl. (*If cooking chicken with enchilada sauce omit the enchilada sauce in the rice
- Spoon the mixture into the peppers until fully stuffed.
- Bake in the oven for 15 minutes. Then take out the pan of stuffed peppers and add more shredded cheese on top, then sprinkle with chopped peppers.
- Insert back into the oven until the mixture is warmed and cheese has melted. About 10 minutes.
Do you need to peel the poblano peppers before stuffing them?
No, that is optional for this recipe but, if you want to here is how: Once the poblano pepper has roasted, place it in a heat-safe bowl and cover it with plastic wrap or a dishtowel. This traps the steam in the bowl and makes it SO easy to remove in just a few seconds. Full instructions here: how to roast poblano peppers in the oven.
Recipe Notes for Chicken Stuffed Poblano Peppers
- Alternative ways to make this stuffed peppers recipe. Omit rice in the mixture if you don’t like rice.
- To make it vegetarian or vegan omit the chicken and add vegan chicken. And use vegan cheese.
- Make the chicken in the Instant Pot and it already has enchilada sauce you will not need to add more. (full instructions below)
- If you have any leftover mixture you can use that for burritos, the next day. Grab flour tortillas for this. Or make burrito bowls with it for lunch. Add avocado, tomatoes, pico…
- I cooked two pounds of chicken, using the extra for quesadillas and other meals for the week. We are a family of 3. If your chicken breasts are the full size the portions will be 1 breast per 2 people. If thin chicken cutlets use 1 per person. Or pick up 1 pre-made rotisserie chicken to shred and use.
- For your poblano peppers, remember to use care when seeding and handling the peppers to wash your hands after.
Can you substitute the green enchilada sauce with red enchilada sauce?
Yes, if you prefer red enchilada sauce it will work perfectly in this recipe.
How to cook chicken for stuffed peppers?
- The spices used for cooking the chicken noted below. If preparing on the stovetop cook chicken in a skillet with oil with the following spices until 165 degrees internal temperature is reached. Or cook the chicken in the Instant Pot: SPICES: 1 tsp. chili powder, 1/2 tsp. cumin, 1 tsp. garlic powder, 1 tablespoon oregano for 2 pounds of chicken. (For in the instant pot add 1 cup chicken broth, plus 1 small can green enchilada sauce with the spices listed above – cook as follows
- Alternative garnishes chopped tomatoes, green onions, cilantro, and lime on the side.
This Mexican stuffed peppers dish is easy to make, doesn’t take very long and is so tasty! We hope you enjoy it for dinner sometime. Additionally, you can cook this in a baking dish with enchilada sauce on the bottom. In this video for chicken enchilada stuffed peppers; is how to make the poblano stuffed peppers in a baking dish with enchilada sauce. This recipe includes a few additional steps but, is very similar to how I make this recipe. There are so many ways and versions you can make of stuff peppers. We hope you get to make chicken stuffed peppers for dinner.
Tag me on Instagram @dearcreatives and follow if you like, plus let me see how you made your stuffed peppers.
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If you are rushed to get dinner on the table fast you might like these 30-minute recipes with chicken.