BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted poblano peppers filled with smoky BBQ chicken and melted Monterey Jack cheese, perfect for a flavorful and easy weeknight dinner. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs large poblano peppers, cooked chicken breast, shredded, barbecue sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

6 large poblano peppers
2 cups cooked chicken breast, shredded
3/4 cup barbecue sauce
1 1/2 cups Monterey Jack cheese, shredded
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Preheat oven to 400°F. Slice 6 large poblano peppers lengthwise, removing seeds and membranes. Lightly brush each pepper with 2 tbsp olive oil.
Step 2: In a bowl, combine 2 cups shredded cooked chicken breast, 3/4 cup barbecue sauce, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; mix thoroughly.
Step 3: Stuff each poblano pepper half evenly with the BBQ chicken mixture and place in a baking dish.
Step 4: Sprinkle 1 1/2 cups shredded Monterey Jack cheese evenly over the stuffed peppers.
Step 5: Bake for 20 minutes until cheese is melted and bubbly and peppers are tender.
Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.