Stuffed Poblano Peppers

Absolutely! This recipe is very flexible and forgiving. You can use any melty cheese that you like instead of the mozzarella and cheddar. Fontina, asiago and provolone will all work beautifully.

You can also replace the mozzarella, or part of it, with softened cream cheese. Reviewers of this recipe on Pinterest have made all sorts of yummy substitutions, with great success.

Stuffed Poblano Peppers

Oven baked chicken stuffed poblano peppers are delicious, gorgeous, and healthy. 
Prep Time20 mins
Cook Time30 mins
5 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, peppers
Servings: 4
Calories: 2000kcal
Author: sampleaut
Cost: 10


  • 1 teaspoon olive oil  for the pan
  • 4  medium poblano peppers
    (1 lb. total weight w/ refuse, 12 oz. cleaned)
  • 1 tablespoon olive oil
  • 2 medium tomatoes diced (10 oz.)
  • 1/2 medium onion diced (4 oz.)


  • Preheat oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and brush it with a little olive oil.
  • Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.


I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox?