BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stuff each poblano pepper half evenly with the BBQ chicken mixture and place in a baking dish.
  4. Step 4: Sprinkle 1 1/2 cups shredded Monterey Jack cheese evenly over the stuffed peppers.
  5. Step 5: Bake for 20 minutes until cheese is melted and bubbly and peppers are tender.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with BBQ Chicken-Stuffed Poblano Peppers with Monterey Jack?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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