This dish became a weeknight favorite in my home after a chilly fall evening when I needed something hearty but not heavy. I had leftover rotisserie chicken on hand, a few poblano peppers from the market, and a drawer full of odds and ends like corn, black beans, and a block of pepper jack. The first time I baked these stuffed poblanos, the kitchen filled with a warm, smoky aroma, and everyone wandered in asking when dinner would be ready. The peppers soften just enough to cradle the creamy, cheesy filling, and the first bite delivers a perfect balance of mild heat and comforting richness. What I love most is the contrast of textures: tender peppers, creamy cream cheese, and the slight pop of corn and beans. The chicken adds satisfying protein while pepper jack offers just enough kick to keep each bite interesting. These bake up beautifully in under an hour, so they are ideal for busy evenings or casual dinners with friends. I still remember the night my neighbor stopped by and ended up staying for dinner purely because the smell coming from the oven was irresistible. Now I keep a mental checklist of the pantry staples needed for these peppers so I can assemble them quickly any time.

Ingredients

• Poblano peppers: Choose large, firm poblanos with glossy skin and no soft spots. Their smoky, mild heat anchors the dish and softens to a pleasant tenderness in the oven.
• Cooked chicken: Shredded rotisserie chicken works perfectly for speed and moisture. Aim for moist white and dark meat mix to keep the filling juicy.
• Pepper jack cheese: Pick a good-quality block and shred it yourself for superior melt. Its gentle heat and creaminess weave through every bite.
• Cream cheese: Softened cream cheese binds the filling and adds silky richness. Full-fat gives the best texture and bakes into a luscious, cohesive stuffing.
• Black beans and corn: Rinsed beans and thawed corn add hearty texture and sweetness. They balance the creaminess and keep each bite colorful and satisfying.
• Tomatoes, onion, and garlic: Diced tomatoes bring freshness, while onion and garlic add savory depth. Look for sweet onion and mince the garlic finely for even flavor.
• Spices and cilantro: Smoked paprika, cumin, and salt build warmth and aroma. Fresh cilantro brightens the finish and complements the pepper’s gentle heat.

Instructions

Prep the oven and peppers: Preheat your oven to 375°F. Rinse and thoroughly dry the poblano peppers. Lay each pepper on its side and trim a thin slice along one edge to create an opening. Carefully remove seeds and membranes with a small spoon, keeping peppers intact to form pockets. Make the filling: In a large bowl, combine cooked shredded chicken, softened cream cheese, 1 1/2 cups shredded pepper jack (reserve 1/2 cup for topping), diced onion, minced garlic, corn, black beans, diced tomatoes, cumin, smoked paprika, salt, cilantro, and cooked white rice if using. Mix until evenly combined and creamy, ensuring the cream cheese is fully incorporated. Stuff the peppers: Set the peppers in a lightly oiled baking dish so they fit snugly and do not tip. Spoon the filling into each pepper, packing it gently with a small spoon to remove air pockets. Mound slightly so each pepper is generously filled but not overflowing. Bake to tender and bubbly: Sprinkle the reserved 1/2 cup pepper jack over the tops. Bake for 25 to 30 minutes, until the peppers are tender when pierced with a fork and the cheese is melted and lightly golden. If you prefer very soft peppers, pre-bake empty peppers 10 to 12 minutes beforehand. Rest and garnish: Remove the dish from the oven and let the peppers rest for 5 minutes so the filling sets slightly. Transfer to plates and garnish with sour cream and salsa if desired. Serve warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the peppers cool to room temperature before sealing so condensation does not make them watery. For freezing, assemble the stuffed peppers but skip the final cheese topping; freeze them on a parchment-lined sheet pan until firm, then transfer to a freezer-safe container or wrap individually. They will keep for up to 2 months. Bake from frozen at 350°F, covered for 25 minutes, then uncovered for 15 to 20 minutes, adding the cheese topping during the last 10 minutes. Reheat refrigerated leftovers at 350°F for 10 to 15 minutes, or microwave in 30-second bursts until warm.

Ingredient Substitutions

Swap pepper jack with Monterey Jack for milder flavor or use mozzarella for extra stretch. Cheddar adds sharpness but may oil off slightly; blend it 50/50 with Jack for the best melt. Replace cream cheese with ricotta for a lighter texture, or use Greek yogurt cheese for tang. If you prefer a vegetarian version, swap chicken for extra beans or crumbled baked tofu. Brown rice can replace white rice one-to-one, or skip the rice for a lower carb option. Bell peppers work beautifully in place of poblanos; choose similarly sized peppers and add 5 minutes to the bake for thicker walls. A teaspoon of chipotle in adobo will deepen the smoky notes if you love more heat.

Serving Suggestions

Serve these peppers with a crisp side salad dressed in lime vinaigrette to balance the richness. A simple cilantro-lime slaw adds crunch and acidity. For heartier plates, offer warm tortillas or a side of Mexican-style cauliflower rice for a lighter pairing. Garnish with sliced green onions, extra cilantro, and a quick squeeze of lime to brighten the flavors. A dollop of sour cream or Greek yogurt cools the spice, while a spoonful of roasted tomato salsa enhances the smokiness. For a casual gathering, set out a topping bar with avocado, pickled onions, and crushed tortilla chips.

Cultural Background

Stuffed peppers have variations across many cuisines, but poblano peppers bring a specifically Mexican character, known for their earthy, smoky flavor and gentle heat. While this version leans American in its use of cream cheese and pepper jack, it nods to traditions where chiles are filled and baked or simmered. Poblanos are also used for classics like chiles rellenos, usually battered and fried with a cheese filling. Baking them unbattered keeps things weeknight-friendly and lighter, yet still honors the pepper’s central role. The blend of chicken, beans, and corn reflects a cross-cultural pantry that is cozy and approachable for home cooks.

Seasonal Adaptations

In summer, fold in fresh grilled corn and ripe garden tomatoes for juicy sweetness. During fall and winter, add diced roasted sweet potatoes or sautéed mushrooms for more body. For spring, stir in chopped spinach or baby kale and a squeeze of lemon for brightness. Around the holidays, a handful of dried cranberries and toasted pepitas bring color and crunch. If you have a bumper crop of poblanos, roast and peel them first for a deeper flavor, then stuff and bake with a shorter cook time, about 15 to 20 minutes.

Meal Prep Tips

For efficient meal prep, mix the filling up to 2 days ahead and store it in a covered container. Stuff the peppers the morning you plan to bake, then refrigerate the filled peppers on a parchment-lined tray. Bake directly from the fridge, adding a few extra minutes to ensure the centers are hot. Portion leftovers into single-serving containers with a lime wedge and a small cup of salsa. These reheat well in the microwave for lunches, but for best texture, rewarm in a 350°F oven for about 10 minutes. Label containers with the date and do not stack until fully chilled.

There is something so satisfying about pulling a bubbling pan of stuffed poblanos from the oven and setting it in the center of the table. This is the kind of meal that invites passing plates, swapping stories, and adding little garnishes to make each serving your own. I hope it brings as much warmth to your kitchen as it does to mine.