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Chicken Stuffed Poblano Peppers 🥘

Published: · Updated: by Cast Iron Keto · 2 Comments

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These EASY Keto Chicken Stuffed Poblano Peppers make a delicious skillet dinner! Roasted poblanos get stuffed with authentic Chicken Tinga and melty cheese, then topped with pico de gallo and a quick avocado lime crema.

Chicken Stuffed Poblano Peppers in cast iron skillet
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Preparation and cooking overview

Get ready for a flavor-packed fiesta with our Chicken Stuffed Poblano Peppers! Start by preheating your oven to 400°F. Prepare the peppers by roasting them and removing the seeds. Stuff them with a delicious combination of Chicken Tinga, shredded cheese, and cilantro, then bake them in the oven or air fryer for about 10-15 minutes until the cheese is melted and the peppers are tender.

Chef's note

For an extra kick, add some minced jalapenos to the chicken mixture. And don't forget to experiment with the toppings! Try pickled onions, sliced avocado, or a dollop of keto-friendly sour cream.

Chicken Stuffed Poblano Peppers on tin plate
  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes
  • Total Time: 55 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

Ingredients for this keto chicken stuffed poblano peppers recipe

Stuffed Poblanos

  • 1 batch Chicken Tinga
  • 6 large poblanos
  • 1 ½ cups shredded Queso Chihuahua or Monterey Jack cheese

Avocado crema

  • 1 avocado
  • A handful of fresh cilantro
  • ¼ cup sour cream
  • ½ teaspoon salt
  • 1 tablespoon lime juice
  • 3 pickled jalapenos

Toppings

  • ½ cup Pico de Gallo

Optional toppings

  • Pickled onions
  • Pickled Jalapenos
  • Keto-friendly sour cream
  • Shredded lettuce
  • Sliced avocado
  • Minced cilantro
  • Keto hot sauce
  • Taco seasoning

Cooking tools required

To make this Keto Chicken Stuffed Poblano Peppers recipe, you'll need the following tools:

  • Oven
  • Baking dish
  • Aluminum foil
  • Cutting board
  • Sharp knife
  • Large skillet
  • Wooden spoon or spatula
  • Mixing bowl
  • Measuring cups and spoons
  • Oven mitts or potholders
  • Tongs

Tools substitute options

  • Large skillet: A large saucepan or pot can be used as an alternative for sautéing or frying ingredients.
  • Wooden spoon or spatula: Use a heat-resistant silicone spatula or a metal spoon as a substitute.
  • Mixing bowl: Large food storage containers or even clean mixing pots can be used instead of a mixing bowl.
  • Measuring cups and spoons: If you don't have measuring cups and spoons, you can use standard kitchen utensils like a mug or tablespoon as a rough estimate.
  • Oven mitts or potholders: Thick kitchen towels or folded dishcloths can protect your hands from heat when handling hot items.
  • Tongs: If you don't have tongs, you can use a fork or two spoons as a makeshift tool for flipping or handling ingredients.
Chicken Stuffed Poblano Peppers in cast iron skillet

How to make Keto Chicken Stuffed Poblano Peppers: step-by-step guide

Cooking methods

  • Baking

Baking method

  1. Preheat your oven to 400°F.
  2. Make the Chicken Tinga according to the recipe instructions.
  3. Prepare the peppers by placing them on a gas burner for a few minutes.
  4. Now, cut off the tops of the peppers and remove the seeds and membranes. Place the peppers on a baking sheet and roast in the oven for 5-7 minutes until slightly softened.
  5. Combine the cooked chicken meat, shredded cheese, and chopped cilantro in a mixing bowl. Mix well.
  6. Stuff them with the chicken mixture. Return the poblano stuffed chicken peppers to the baking dish and bake, uncovered, for 10-15 minutes or until the cheese is melted and the peppers are tender.
  7. While the peppers are baking, prepare the Avocado Crema. Blend the avocado, cilantro, sour cream, salt, lime juice, and pickled jalapenos until smooth in a blender or food processor.
  8. Serve it hot, drizzled with Avocado Crema to enhance a rich flavor.

Air fryer method

  1. Preheat the air fryer to 375°F.
  2. Spray the air fryer basket with cooking spray.
  3. Stuff the bell peppers with the chicken mixture and place them in the air fryer basket.
  4. Cook the stuffed poblanos in the air fryer for 12-15 minutes or until the poblanos are charred and tender and the cheese is melted and bubbly.
  5. Remove the stuffed poblanos from the air fryer basket and let them cool for a few minutes before serving.

*Note that cooking time may vary depending on the poblano's size and the air fryer's power. Check the poblanos frequently to avoid overcooking or burning.

Peppers topped with cheese getting ready to be baked
Peppers in skillet stuffed with chicken cheese and pico de gallo

Chef's pro tip

When making Chicken Stuffed Poblano Peppers, handling the poblanos with care is important to avoid any unwanted spice surprises. The most common mistake is forgetting to remove the seeds and membranes, which can result in an extra spicy dish. To prevent this, thoroughly remove the seeds and membranes from the poblanos before stuffing them.

For milder heat, you can even rinse the poblanos under cold water after removing the seeds. By doing so, you'll achieve a balanced and enjoyable spiciness that everyone can savor without any surprises. Happy cooking!

Time-saving tips

  • Prep in advance: Prepping your ingredients in advance. Dice the chicken, shred the cheese, and cook things beforehand. Using precooked chicken is such a great idea to make this dish quickly. You can also roast the poblano peppers in advance and store them in the fridge until you're ready to stuff them.
  • Use a rotisserie chicken: If you're short on time, you can use a rotisserie chicken instead of cooking the chicken from scratch. Shred the chicken, mix it with spices and cheese, and get the best chicken and cheese stuffed poblano peppers ever!
  • Use a food processor for the avocado crema: Instead of chopping the avocado and cilantro by hand, use a food processor. This will save you time and give you smoother consistency.
  • Meal prep: Make a double batch and freeze them for later. When ready to eat, thaw and reheat in the oven. This will save you time on busy weeknight meals, and it's such a great meal prep idea for those who don't find time to cook regularly.

How to make it healthier

  • Use lean chicken: Choose skinless chicken breasts or thighs to reduce the saturated fat in the recipe.
  • Use low-fat cheese: Use a reduced-fat version of Queso Chihuahua or Monterey Jack cheese or a lower-fat type like feta or goat cheese.
  • Add more vegetables: Add more veggies to the filling to increase the fiber and nutrient content. Add chopped mushrooms, zucchini, or spinach to the delicious chicken filling.
  • Use cauliflower rice: Use cauliflower rice to reduce the carb content of the recipe.
  • Use avocado oil: Use avocado oil instead of vegetable or canola oil to reduce the number of unhealthy fats in the recipe.
  • Make your seasoning: Use a store-bought mix instead of taco seasoning. This way, you can control the amount of salt and sugar in the recipe.
  • Reduce the portion size: Eat in portions while on a keto diet. Balance your meals by having healthy things served with these keto bell peppers.

What to serve with our chicken stuffed poblano peppers?

  • Cilantro Lime Cauliflower Rice: This great low-carb alternative to regular rice complements the flavors perfectly.
  • Keto Coleslaw: A side of keto coleslaw is a refreshing and crunchy addition to the meal that balances the rich Mexican flavors.
  • Grilled Asparagus: Grilled asparagus is a delicious and healthy side dish that pairs well with the smoky flavors of this dish.
  • Avocado Salad: A simple avocado salad with lime juice, olive oil, and salt is a perfect side dish to add freshness and creaminess to the delicious meal.
  • Jicama Fries: If you want a keto-friendly alternative to traditional French fries, try making jicama fries. They are crispy, low in carbs, and have a slightly sweet flavor that goes well with the spicy chicken filling.

Storage and reheating instructions

Storage

  • Let the bell peppers cool down to room temperature before storing them in an airtight container or a Ziploc bag, and store them for up to 3-4 days in the refrigerator.
  • If you want to store the leftovers longer, you can freeze them. Place them in a freezer-safe container or bag, label them with the date, and store them in the freezer for up to 2-3 months.
  • You can also store the leftover chicken filling to reuse whenever you wish to make this recipe.

Reheating

  • Take them out of the refrigerator or freezer and let them thaw at room temperature for 30 minutes.
  • Preheat the oven to 350°F.
  • Place them on a baking sheet and bake for 15-20 minutes or until heated.

Alternatively, you can reheat leftovers in the microwave. Here's how:

  • Place the leftovers on a microwave-safe plate.
  • Microwave on high for 2-3 minutes or until heated through.
  • Check the temperature to make sure the peppers are hot enough.

Recipe wrap-up and conclusion

Chicken Stuffed Poblano Peppers offer a winning combination of health, flavor, and satisfaction. With tender chicken tinga, smoky poblanos, and creamy avocado crema, this dish checks all the boxes for a delicious and keto-friendly meal. Indulge in this Mexican-inspired delight's enticing flavors and textures while staying true to your healthy lifestyle. It's a guaranteed recipe to leave you satisfied and craving more.

Frequently asked questions

There are many keto-friendly options for cheese alternatives, such as Monterrey Jack, Cream Cheese, or Queso Chihuahua.

They are generally considered mild to medium heat, with a Scoville heat rating ranging from 1,000 to 2,000. They are usually less spicy than jalapenos or serranos but still have some heat. However, some people may still find the spice level too spicy.

Stuffed Poblano Peppers are roasted or grilled, filled with various ingredients such as meat, cheese, black beans, rice, and vegetables, and then topped with a sauce or cheese and baked until the filling is hot and the cheese is melted and bubbly. They are a popular Mexican dish that can be served as a main or side dish and are keto-friendly and gluten-free.

It is not necessary to peel them before stuffing them. However, some people prefer to remove the skin to make them more tender and easier to eat. If you remove the skin, you can char them on an open flame or broil them in the oven until the skin is blackened and blistered, then peel off.

Poblanos are larger, milder, thicker, and darker green than jalapeno peppers, which are smaller, hotter, and brighter green. They are often used in Mexican cuisine to make stuffed capsicum, while jalapeno peppers are often used in salsas and as a topping for nachos and other dishes.

Precooking them before stuffing them is unnecessary, but it can make filling easier and faster. Precooking can also help to soften them and remove excess moisture, resulting in a better texture for the final dish. However, if you prefer a firmer texture, you can skip the precooking step and stuff them raw.

For stuffing, first, wash and dry them. Then, use a sharp knife to cut off the stem and slice it in half lengthwise. Remove the seeds and any white membranes with a spoon or your fingers, careful not to tear the flesh. If they are large, you may need to cut them into smaller pieces to make them easier to stuff.

Cooking does not necessarily make it less hot, as the spice level is determined by its genetics and cannot be altered through cooking. However, cooking can change the flavor and texture, making it mild and tender.

Yes, it's essential to remove the seeds to sustain the flavors of this recipe.

📖 Recipe

Chicken Stuffed Poblano Peppers in cast iron skillet

Chicken Stuffed Poblano Peppers

These EASY Keto Chicken Stuffed Poblano Peppers make a delicious skillet dinner! Roasted poblanos get stuffed with authentic Chicken Tinga, melty cheese, then topped with pico de gallo and a quick avocado lime crema.
5 from 1 vote
Print Rate Pin Recipe
Course: Main Course
Cuisine: Mexican
Keyword: easy, keto
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 440kcal

Ingredients

Stuffed Poblanos:

  • 1 batch Chicken Tinga
  • 6 large poblanos
  • 1 ½ cups shredded Queso Chihuahua or Monterey Jack cheese

Avocado Crema:

  • 1 avocado
  • Handful of cilantro
  • ¼ cup sour cream
  • ½ teaspoon salt
  • 1 tablespoon lime juice
  • 3 pickled jalapenos

Toppings:

  • ½ cup Pico de gallo

Instructions

  • Preheat the oven to 450° F.
  • Place the poblano peppers on top of a gas burner, alternatively place them on a baking sheet under your oven broiler. Roast for 5 minutes until charred on each side. Place the roasted peppers in a glass container with a lid or a paper bag. Set aside to cool.
  • Make the avocado crema by combining all of the ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to use.
  • Once cooled, scrape off most of the charred skin and slice open the poblanos straight down the middle on one side removing the stems and seeds.
  • Carefully stuff each poblano with the chicken tinga mixture as well as the cheese. Arrange the poblanos in the cast iron skillet and transfer to the oven for 12 minutes to allow the cheese to melt.
  • To serve, top with the avocado crema and the pico de gallo.

Nutrition

Nutrition Facts
Chicken Stuffed Poblano Peppers
Amount Per Serving
Calories 440 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Cholesterol 87mg29%
Sodium 1353mg59%
Potassium 719mg21%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 8g9%
Protein 28g56%
Vitamin A 1733IU35%
Vitamin C 109mg132%
Calcium 256mg26%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Beth says

    Recipe sounds delish, will be trying soon! Thanks for the work.

    Reply

  2. Connie says

    Made this for tonight, of course had to taste for salt level..so good cant wait, house already smells amazing from just roasting the peppers and making the chicken tinga.

    Reply

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