BBQ Chicken-Stuffed Poblano Peppers with Rice and Cheese

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

Roasted poblano peppers filled with smoky BBQ chicken, fluffy rice, and melted cheese, baked until bubbly and golden. This mexican-inspired chicken ready in about 50 minutes pairs large poblano peppers, cooked shredded chicken, 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 "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: 35 min Serves 4 Mexican cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. Step 3: Spoon the BBQ chicken mixture evenly into each roasted poblano pepper half.
  4. Step 4: Sprinkle the remaining 1/2 cup shredded cheddar cheese on top of the stuffed peppers.
  5. Step 5: Bake the stuffed peppers for 15-18 minutes until the cheese is melted and bubbly.
  6. Step 6: Remove from oven and garnish with 2 tbsp chopped fresh cilantro leaves before serving.

Frequently asked questions

How long does BBQ Chicken-Stuffed Poblano Peppers with Rice and Cheese take to make?

Total time is about 50 minutes (15 min prep + 35 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 Rice and Cheese?

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 Rice and Cheese?

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 Rice and Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rice and Cheese?

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.

Related recipes