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Buffalo Chicken Stuffed Poblano Peppers

Since I do not like green bell peppers, I decided to create a filling that would go well with my favorite pepper, a poblano. After a few taste tests with my family, this stuffed poblano peppers recipe is now one of our favorites. I have also added black beans, used Cubanelle peppers and served with cilantro lime rice. —Lorri Stout, Gaithersburg, Maryland
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 4 poblano peppers
  • 2 tablespoons butter
  • 4 green onions, thinly sliced, divided
  • 3 cups shredded cooked chicken breast
  • 1 cup frozen corn (about 5 ounces), thawed
  • 4 ounces cream cheese, cubed
  • 3/4 cup shredded Mexican cheese blend, divided
  • 1/2 cup Buffalo wing sauce
  • 1/4 cup crumbled blue cheese
  • 1 teaspoon granulated garlic

Directions

  • Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add 3 green onions; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted.
  • Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and green onion; bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts
1 stuffed pepper halves: 246 calories, 14g fat (8g saturated fat), 75mg cholesterol, 668mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 21g protein.

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Reviews

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Average Rating:
  • Tara
    Apr 16, 2020

    I double the recipe because it's gone and no leftovers

  • aswarm
    Feb 23, 2020

    Delicious! Great flavor!

  • eohalloran
    Jan 20, 2020

    Loved these!! As my husband follows a keto diet, I used 3 large chicken breasts instead of two (rubbed with olive oil, s

  • jstowellsupermom
    Dec 1, 2019

    Love, love, love this recipe! Heat level was perfect. Filling was nice and creamy. We served ours with ranch dressing on the side. Can't wait to make these again!