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.
Poblanos may just be my favorite pepper to stuff since they’re so full of flavor! These Chicken Stuffed Poblano Peppers are now one of my all-time favorite recipes. Do I say that too much? Probably.
It’s okay though, I can have a million different favorites and so can you! I can guarantee that these poblanos are going to knock your socks off. Keep reading to find out how to make this stuffed pepper recipe!
How to make chicken stuffed poblano peppers:
- start by making the chicken mixture – we used our authentic Chicken Tinga recipe.
- roast the poblanos – you can do this over your stovetop if you have gas or under the broiler of your oven. After roasting you’ll carefully scrape off the charred skin. Cut a slit in one side of the peppers and remove the seeds.
- stuff the poblanos with the chicken mixture and the shredded cheese.
- pop the skillet under the broiler to bake until the cheese is melted
Can I use a different meat filling?
Sure! You can use ground beef, ground turkey, or even ground cooked chicken or rotisserie chicken breasts if you don’t want to make the Chicken Tinga!
What types of cheese can you use?
- Monterrey Jack
- Cream Cheese
- Queso Chihuahua
Can I use a baking sheet?
Of course! We use our cast-iron skillet but you can use a sheet pan or baking dish. This is also helpful if you want to double to recipe.
What should I top the stuffed peppers with?
We went with pico de gallo and a quick avocado lime crema! Here’s a full list of possible toppings:
- pickled onions
- pickled jalapenos
- sour cream
- shredded lettuce
- sliced avocado
- minced cilantro
- hot sauce
What to serve with chicken stuffed poblano peppers:
Chicken Stuffed Poblano Peppers
- 1 batch Chicken Tinga
- 6 large poblanos
- 1 ½ cups shredded Queso Chihuahua or Monterey Jack cheese
- 1 avocado
- Handful of cilantro
- ¼ cup sour cream
- ½ teaspoon salt
- 1 tablespoon lime juice
- 3 pickled jalapenos
- ½ cup Pico de gallo
- 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.