These Chicken Fajita Stuffed Peppers are much lighter, but big on fajita flavor. These peppers are easily customizable if you like them cheesier, spicier, or however you like! The leftovers store perfectly for quick dinners over the next few days, or even packed up for lunch. This recipe isn’t hard by any measure, but there are a few tricks to making the best stuffed peppers possible.
What Are Poblano Peppers?
Poblano peppers are very mild, (mostly) dark green peppers that grow long and wide. Every once in a while, you’ll find one that is a bit spicy, but most are mild. They have a deeper and richer flavor than bell peppers and aren’t as sweet or watery. The most common use of poblanos is in the classic chile relleno dish where the peppers are stuffed, battered, and fried. But battered and fried isn’t the only way to enjoy them. Poblanos work great in Chile Relleno Casserole, roasted in cream sauce, or in place of bell peppers in this Chicken Fajita Stuffed Poblano Pepper recipe!
Tips and Tricks for Making the Best Stuffed Peppers
To prepare poblano peppers for stuffing, I like to lay them out on a baking sheet and see how they best lay flat. If you try to guess, then you might slice off what should’ve been the bottom of your pepper! Once you have the bottom figured out, then you can easily slice off the upper piece of the pepper. You aren’t slicing the pepper in half here, just removing the top part of the pepper to make a container for the filling. I would guess I slice off about 1/4 of the pepper. Those pieces of peppers that you slice off? Don’t throw them away! Chop them up and add them to your filling. Then, scoop or cut out the stem and seeds of the poblanos. You can go ahead and toss those.
How to Cook Stuffed Peppers
To make my fajita stuffed peppers, I like to cook my chicken and vegetables separately and then stuff the filling in the peppers along with queso fresco. When you are stuffing the peppers, do not be gentle! Poblanos have a lot of cracks and crevices, and you really want to get as much stuffing as possible in there. Use your fingers or a small spoon to really stuff them until they are overflowing.
Swaps, Suggestions, and Substitutions
These stuffed peppers are infinitely adaptable. You can mix up the peppers, the cheese, and the filling to make use of what you have in your house.
Use red, green, orange, or yellow bell peppers instead of poblanos.Try cheddar, Monterey jack or pepper jack for a meltier cheese situation.Add 1/4 cup of cooked rice to each stuffed pepper for more of a classic casserole-style stuffed pepper.For a vegetarian version, try sautéed mushrooms tossed in the same spice mix as the chicken.
How to Make Stuffed Peppers in Advance
You can bake the peppers and just reheat them when you’re ready for dinner, or you can stuff the peppers, but wait to bake them. It’s up to you.
To bake in advance and reheat: The peppers will keep great covered in the fridge for three to four days and reheat beautifully either in the microwave or the oven.To prepare in advance and bake before serving: Another option is to make the filling and stuff the peppers, but don’t bake them right away. This will result in a little fresher pepper than if you bake them entirely in advance. You can stuff them, and keep them unbaked in the fridge for up to four days.
What to Serve With Stuffed Peppers
These are a pretty full meal on their own, and two of them will fill me up without a problem. To round out the plate though, I’ll serve one stuffed pepper with some white rice or rice and beans.
Looking for More Stuffed Pepper Recipes?
Pressure Cooker Cajun-Spiced Stuffed Peppers Cheesy Quinoa Black Bean Stuffed Bell Peppers Baked Stuffed Jalapeños Mom’s Stuffed Bell Peppers Slow Cooker Cajun-Spiced Stuffed Peppers Mozzarella Stuffed Sweet Mini Peppers
Let the peppers lay naturally and then use a knife to slice off about 1/4 of the upper-facing side of the peppers, leaving about 3/4 of the pepper intact. Reserve the 1/4 of pepper you removed, you’ll chop it and add it to the filling later. Cut out any seeds in the peppers, and discard. It’s okay if you have to cut out the stem also to get the seeds. Chop the pieces of poblano you sliced off. You will add them to the filling later. Rough chop the chicken so it’s in smaller pieces, about 1/2-inch in size. Add the cooked chicken back to the pan and stir to combine. LEFTOVERS! Leftover peppers can be stored, covered in the fridge for 3-4 days and reheated either in a 350 ̊F oven until warmed through or in a microwave. Peppers can also be assembled 2-3 days in advance and baked right before serving.
