Spicy BBQ Chicken-Stuffed Poblano Peppers

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 barbecue chicken, black beans, and cheese, then baked until bubbly and golden for a flavorful Mexican-inspired entrée. This Mexican chicken recipe, ready in about 45 minutes, pairs large poblano peppers, cooked chicken breast, and barbecue sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

4 large poblano peppers, halved lengthwise and seeded
2 cups cooked chicken breast, shredded
1/2 cup barbecue sauce
1/2 cup canned black beans, drained and rinsed
1/2 cup corn kernels, fresh or frozen
1/4 cup red onion, finely chopped
1 cup shredded 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

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Instructions

Step 1: Preheat oven to 400°F. Brush 4 large poblano peppers halved lengthwise and seeded with 1 tbsp olive oil and place cut side down on a baking sheet. Roast for 10 minutes until skins blister slightly.
Step 2: In a large bowl, mix 2 cups shredded cooked chicken breast with 1/2 cup barbecue sauce, 1/2 cup drained black beans, 1/2 cup corn kernels, 1/4 cup finely chopped red onion, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
Step 3: Turn the poblano peppers cut side up and fill each half evenly with the chicken mixture. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
Step 4: Bake for 15-18 minutes until the cheese is melted and bubbly and the peppers are tender. Serve hot.