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Chicken and Black Bean Stuffed Poblano Peppers

Chicken and Black Bean Stuffed Poblano Peppers

I love stuffing poblano peppers with different ingredients. I had leftover Southwestern Roasted Chicken to use up so I decided to mix the chicken with black beans, cilantro, onion, bell peppers, jalapeno, sharp cheddar cheese, and some seasonings then stuff the mixture into the poblano peppers. I topped each baked stuffed pepper with guacamole and served them with a side of salsa. Words can’t describe how good this dish was! My husband and I both LOVED these stuffed peppers. They were spicy, flavorful and so delicious. I HIGHLY recommend this recipe for anyone who loves Mexican food.

Chicken and Black Bean Stuffed Poblano Peppers:


  • 3 poblano peppers
  • 2 cups of leftover roasted chicken meat, shredded
  • 1/2 cup of black beans, drained and rinsed
  • 1/2 cup of sharp cheddar cheese
  • 2 tbsp red and yellow bell pepper, diced
  • 2 tbsp red onion, diced
  • 2 tbsp cilantro, chopped
  • 1/2 small jalapeno, diced
  • 1 clove of garlic, minced
  • Sea salt and fresh cracked pepper to taste
  • Dash of oregano
  • Dash of cumin

Chicken and Black Bean Stuffed Poblano Peppers

How to Make Chicken and Black Bean Stuffed Poblano Peppers

Combine the chicken, black beans, bell pepper, onion, cilantro, jalapeno, 2 tbsp shredded sharp cheese, minced garlic, oregano, cumin, sea salt, and fresh cracked pepper, to taste. Mix all ingredients thoroughly.

Chicken and Black Bean Stuffed Poblano PeppersClean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.

Chicken and Black Bean Stuffed Poblano Peppers

Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray.

Place the roasted peppers in the dish. Carefully stuff each pepper with the chicken and black bean mixture. Top each pepper with the remaining cheese.

Chicken and Black Bean Stuffed Poblano Peppers

Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa. Enjoy.

Chicken and Black Bean Stuffed Poblano Peppers

Remaining Ingredients:

Chicken and Black Bean Stuffed Poblano Peppers



Click here for a printable version of this recipe – For the Love of Cooking.net



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  1. Wow, Pam!! That looks incredible! You seriously have the BEST ideas and recipes….I love that cheese and all that good stuff crammed into the pepper!

  2. These look so yummy! I'd eat a couple of them right now. Great combination of ingredients. Love the guacamole on top.

  3. Fantastic!! I love stuffed peppers. I'm drooling over that chicken and cheese. It's been a while since I've cooked Mexican food. I think I'll need to squeeze this in sometimes soon.

  4. This looks so delicious. I do think I could get Grumpy to try these even though he gripes whenever I make anything remotely "mexican" I'm putting this on my to try list!!

  5. This recipe is wonderful, i'm on a low carb diet and sometimes struggle for ideas, this is going to be a pleasure to eat, ty!

  6. Made this last night and it was a hit. Friends I cooked for are don’t usually make comment after comment about how good it was. I made it with your southwestern salad with cilantro lime dressing. Girlfriend was still talking about it the next day!