BBQ Chicken-Stuffed Poblano Peppers with Rice and Cheese

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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, fluffy rice, and melted cheese, baked until bubbly and golden. This Mexican chicken recipe, ready in about 50 minutes, pairs large poblano peppers, cooked shredded chicken, and prepared BBQ sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 35 min Serves 4 Mexican cuisine 450 cal/serving

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Ingredients

4 large poblano peppers, halved and seeded
2 cups cooked shredded chicken
1/2 cup prepared BBQ sauce
1 cup cooked white rice
1 cup shredded sharp cheddar cheese
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh cilantro leaves, for garnish

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Instructions

Step 1: Preheat oven to 400°F. Brush 4 large halved and seeded poblano peppers with 1 tbsp olive oil and place cut side up on a baking sheet. Roast for 10 minutes until skins soften.
Step 2: In a medium bowl, combine 2 cups cooked shredded chicken, 1/2 cup prepared BBQ sauce, 1 cup cooked white rice, 1/2 cup shredded sharp cheddar cheese, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
Step 3: Spoon the BBQ chicken mixture evenly into each roasted poblano pepper half.
Step 4: Sprinkle the remaining 1/2 cup shredded cheddar cheese on top of the stuffed peppers.
Step 5: Bake the stuffed peppers for 15-18 minutes until the cheese is melted and bubbly.
Step 6: Remove from oven and garnish with 2 tbsp chopped fresh cilantro leaves before serving.