Spicy BBQ Chicken-Stuffed Poblano Peppers
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-inspired chicken ready in about 45 minutes pairs large poblano peppers, cooked chicken breast, 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 "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.
Ingredients
- 4, halved lengthwise and seeded large poblano peppers
- 2 cups, shredded cooked chicken breast
- 1/2 cup barbecue sauce
- 1/2 cup, drained and rinsed canned black beans
- 1/2 cup, fresh or frozen corn kernels
- 1/4 cup, finely chopped red onion
- 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Spicy BBQ Chicken-Stuffed Poblano Peppers take to make?
Total time is about 45 minutes (15 min prep + 30 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 Spicy BBQ Chicken-Stuffed Poblano Peppers?
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 Spicy BBQ Chicken-Stuffed Poblano Peppers?
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 Spicy BBQ Chicken-Stuffed Poblano Peppers 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 Spicy BBQ Chicken-Stuffed Poblano Peppers?
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.
