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Chicken, Brown Rice and Cheese-Stuffed Poblanos

5 from 6 votes
Carol | From A Chef's Kitchen
Chicken, Brown Rice and Cheese-Stuffed Poblanos!  Chicken, brown rice and two types of cheese are enveloped in earthy, roasted Poblano peppers, topped with a red chile sauce and yes, more cheese for the win!
Prep Time 40 mins
Cook Time 40 mins
Time to Cook Brown Rice if Necessary 30 mins
Total Time 1 hr 50 mins
Course Chicken and Turkey
Cuisine Southwestern / Mexican
Servings 6
Calories 497 kcal



  • 6 large Poblano peppers
  • 2 tablespoons canola oil plus more for oiling the pan
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 1 container (8-ounce) jalapeno-flavored cream cheese spread (such as Philadelphia brand) or 8 ounces ricotta cheese
  • 2 cups cooked shredded chicken
  • 2 cups cooked brown rice
  • 2 cups shredded Mexican blend cheese divided
  • salt and freshly ground black pepper to taste


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and freshly ground black pepper to taste
  • Sour cream for serving (optional)



  • Preheat oven to 450 degrees. Position a rack close to the heating element, top or bottom. Place peppers on a baking sheet and roast 30 to 40 minutes, turning several times until blistered in numerous places. Immediately cover with foil and let sit for 30 minutes. ALTERNATE METHOD: Place under the broiler for 8-10 minutes, turning once.
  • Reduce oven temperature to 375 degrees.
  • While peppers are roasting and steaming, heat oil in a skillet or saute pan. Add onion and cook 6 to 8 minutes or until softened.
  • Add garlic and cook very briefly (15 seconds). Remove from heat and stir in cream cheese spread. Stir until smooth and melted.
  • Stir in cooked chicken, brown rice, 1 cup shredded cheese and salt and black pepper to taste. Set aside.
  • Peel as much of the thin, papery skin from the peppers as possible.
  • Cut a slit in the top and carefully remove seeds, leaving stem intact. (Don't worry if the pepper tears slightly; you can wrap around filling and cover with sauce....no one will notice.)
  • Oil a baking dish large enough to hold all the peppers.


  • In a medium saucepan, heat butter over medium-high heat. Stir in flour, reduce heat to medium and cook 2-3 minutes.
  • Slowly add chicken broth, stirring constantly. Bring to a boil, reduce heat to medium and add tomato paste and spices. Simmer until thickened (it won't be terribly thick; I preferred it this way).
  • Pour about ½ cup sauce in the bottom of the prepared baking pan.
  • Fill peppers with even amounts of the filling and place in prepared baking dish. Pour remaining sauce over the top. Top with remaining cheese. Cover loosely with aluminum foil.
  • Bake 25 to 30 minutes. Remove foil and continue baking 5 to 10 minutes or until cheese has melted and filling is heated through to 165 degrees. Serve with sour cream if desired.


MAKE AHEAD: Can be made up to 24 hours ahead and refrigerated. Cover tightly with aluminum foil. Increase baking time to 35 to 40 minutes.
FREEZER-FRIENDLY:  Assemble as directed and cool thoroughly.  Wrap securely and freeze for up to 2 months.  Thaw in the refrigerator then let sit at room temperature for 30 minutes or so to take the chill off.  Bake as directed.  If placing in the oven cold from the refrigerator, add additional baking time.  The peppers are heated through when an instant-read thermometer reads 165 when inserted into the center.
TO MAKE GLUTEN-FREE: Use cornstarch to thicken the sauce.


Serving: 6 | Calories: 497kcal | Carbohydrates: 31g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 99mg | Sodium: 801mg | Fiber: 5g | Sugar: 6g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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