Stuffed with a spicy chipotle chicken black bean filling and baked with lots of cheese on top, these chicken stuffed poblano peppers are an easy weeknight dinner that you can even prep ahead of time.
We’re not playing around with the flavors today! Go big or go home and these poblano peppers are packed with the works so home isn’t even an option here.
In case you weren’t aware, Cinco de Mayo is only a short 1.5 weeks away and prep starts early around here. These peppers are absolutely on the agenda alongside a mess of chips/guac and maybe even some cilantro lime rice to round things out and get us royally stuffed.
Hey, you’ve gotta right? Pair this margarita alongside your feast if you want to really do things the right way.
But anyways, back to these peps. Not only are they stuffed with sooo much goodness, but they’re also a total breeze to throw together! Basically it’s just coring out the peppers, making a quick ground chicken filling, stuffing ’em to capacity and baking 15-20 minutes.
You can even prep them fully ahead of time, I’m so serious…
These Stuffed Peppers feature…
- A smoky chipotle chicken black bean filling
- Tender poblano peppers and gooey cheese on top
- Ready in minutes and a blank canvas for tons of toppings
Making the Stuffed Peppers
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Poblanos
- Vegetable oil
- Ground chicken
- Yellow onion
- Garlic
- Chipotle in adobo sauce
- Cumin
- Chili powder
- Paprika
- Black beans
- Monterey jack cheese
- Sour cream
- Cilantro
How to Adjust Heat Level
As is, these poblano peppers pack a decent punch of heat, however, they are very easy to adjust to suit your heat preference!
- Mild – use 1 tablespoon chipotle.
- Spicy – use the suggested 3 tablespoons chipotle.
- Extra spicy – use 4 tablespoons chipotle and supplement with your favorite hot sauce or cayenne pepper to taste.
Tips for Perfect Stuffed Peppers
- Choose large poblanos – this probably goes without saying but large peppers = more room for filling!
- Drain and rinse black beans – this prevents any of the thick bean liquid from getting into the filling.
- Shred cheese manually – for the best melting I always recommend hand grating your cheese instead of using pre-shredded.
Recipe Variations
Try these ideas for a different twist on these peppers.
- Use another pepper – try sweet peppers or green peppers in place of the poblanos.
- Swap out meats – try ground beef or turkey in place of the chicken.
- Try another bean – pintos, chickpeas, or kidney beans work great in place of the black beans.
- Use a different cheese – try cheddar, pepperjack, or mozzarella.
- Get creative with toppings – we like the simple combination of sour cream + fresh cilantro but feel free to go big with additional toppings like guacamole, salsa, diced tomatoes, green onions, or shredded lettuce.
Make Ahead Instructions
Follow these tips for time-saving make ahead instructions.
- Core the peppers – cored peppers may be stored in refrigerator up to 4 days.
- Make the filling – cook up the filling and store in refrigerator up to 6 days.
- Assemble the peppers – fill the peppers, top with cheese, wrap pan well, and refrigerate up to 6 days before baking.
- Baking – when ready to bake, remove pan from refrigerator and allow to sit at room temperature 20 minutes before baking according to recipe instructions.
Listen, these poblanos are about to take you on a serious flavor ride. The chipotle packs the perfect amount of smoky heat that goes so well with the juicy ground chicken and all those tender black beans.
Pack it all into a tender poblano and bake it with some cheese on top and I think we’ve got a winner.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other flavor-packed stuffed peppers next!
- Spinach Feta Stuffed Sweet Peppers
- Chicken Enchilada Stuffed Peppers
- Spinach Artichoke Risotto Stuffed Peppers
Chipotle Chicken Stuffed Poblano Peppers
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Ingredients
- 4 large poblano peppers, halved and seeds removed
- 1 tablespoon vegetable oil
- 1 lb ground chicken
- 1 small yellow onion, finely diced
- 3 medium cloves garlic, minced
- 3 tablespoons minced chipotle in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground paprika
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- 1-1/2 cups shredded Monterey jack cheese
- Sour cream and fresh minced cilantro for serving
Instructions
- Preheat oven to 400F and lightly grease a large sheet pan. Arrange poblano pepper halves in a single layer and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and onion and sauté 3-5 minutes until chicken is no longer pink.
- Add garlic, chipotle, cumin, chili powder, paprika, and black beans to chicken and cook 2-3 additional minutes until fragrant and heated through. Remove chicken mixture from heat and season with salt and pepper to taste.
- Divide chicken mixture between prepared poblano pepper halves. Top peppers with cheese.
- Bake peppers at 400F 15-20 minutes until cheese is lightly browned and peppers are tender. Serve peppers warm with sour cream and cilantro on top. Enjoy!
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