Chicken & Veggie Stuffed Poblano Peppers

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 387.0
  • Total Fat: 20.5 g
  • Cholesterol: 160.2 mg
  • Sodium: 780.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 33.5 g

View full nutritional breakdown of Chicken & Veggie Stuffed Poblano Peppers calories by ingredient
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My own creation My own creation
Number of Servings: 3


    2 tsp Olive Oil
    1/4 cup diced celery
    1/4 cup frozen corn, defrosted
    1 1/2 tsp minced garlic
    3/4 cup diced fresh mushrooms
    1/4 cup chopped onions
    1/4 cup frozen peas, defrosted
    1/4 cup chopped bell peppers (any color/I used red)
    1/4 cup diced tomatoes, No Salt Added, drained & rinsed (or use fresh)
    1/2 cup Creamed Cottage Cheese
    1 large Egg
    10 ounces Chicken Breast, canned, drained & shredded
    1 cup Shredded Cheddar Pepperjack Cheese, divided
    3 large Poblano Peppers (about 220-240 grams)


HEAT a large cast iron frying pan (or other oven-proof pan), over medium-high heat for 2-3 minutes. Add the oil and continue heating for another 1-2 minutes. Add all the prepared vegetables. Stir periodically while cooking for 4-5 minutes. Remove from heat and allow to cool.

WHILE the veggies are cooking, in a large bowl combine the cottage cheese, egg, chicken breast and half of the cheese. Stir to combine and refrigerate until needed.

PREP the Poblano peppers by cutting them in half long ways and removing the stem, pith, and seeds. If you remove any of the actual pepper, chop it up finely and add it to the other vegetables resting in the frying pan.

ADD the cooled vegetable mix (It's okay if it's still a little warm) to the chicken mixture and stir to combine.

TURN on the broiler. Wipe out the frying pan, spray it briefly with oil and place the peppers into the pan inside up. Spray each pepper slice with just a little oil. Broil for 3 minutes. Flip the peppers over. Spritz with oil again and resuming broiling for 3-4 minutes until bubbles appear on the surface of the peppers, but not char. Remove the peppers from the boiler and reset the oven to 375.

FLIP the peppers over again. Remove the peppers one at a time and stuff each pepper with approx. 1/2 cup of the stuffing. REturn the pepper to the pan and repeat until all six peppers are stuffed.

COVER the pan with aluminum foil and place in the oven. Bake for 12 minutes. REmove the pan & the foil. Top peppers with the remaining 1/2 cup of cheese. Re-cover and continue baking for 5 more minutes.


Serving Size: Makes six pieces, 2 pieces per serving

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