Stuffed Poblano Peppers - Kraft Recipes Top
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Stuffed Poblano Peppers

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Total Time

4 servings

Dig into this classic Stuffed Poblano Peppers recipe! Stuffed Poblano Peppers feature chicken, cheese and chunky salsa and are hot, melty and delicious!

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Make It

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  • Heat broiler.
  • Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
  • Heat oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.
  • Bake 30 min. or until heated through.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

How to Roast Chiles Using a Stove-Top Gas Burner

Place chiles on burner on top of gas stove; cook on medium heat 6 to 8 min. or until blackened, turning occasionally.

How to Easily Peel Chiles

Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.


Substitute 4 small green or red bell peppers for the poblano peppers.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 310
Total fat 16g
Saturated fat 8g
Cholesterol 60mg
Sodium 830mg
Carbohydrate 21g
Dietary fiber 5g
Sugars 4g
Protein 19g
% Daily Value
Vitamin A 25 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The best Mexican-style recipe I have tried yet! The best Mexican-style recipe I have tried yet!! It came out just perfect. The peppers were a little delicate after being roasted, peeled and seeded, but I just sort of molded them around the meat/rice mixture and laid them on top of the salsa. I chopped up extra cilantro for garnish. Made a little mango salsa on the side, too. Yum!
Date published: 2014-03-27
Rated 5 out of 5 by from This was my first time cooking and eating Poblano's. This was my first time cooking and eating Poblano's. Me and my fiance LOVED them. Even though the Poblano's were a little tricky peeling them, this dish is a keeper. Thanks for the great recipe. We will definitely be making this again.
Date published: 2014-03-26
Rated 5 out of 5 by from This was delicious! This was delicious! We both loved it and it will definitely be in my regular recipe roll over. Added a little more cumin and a little more salsa and lots of cheese on top.
Date published: 2014-09-13
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