Buffalo Chicken Stuffed Poblanos


Poblano peppers are large mild peppers with dark green skin. They are great for roasting and are big enough for stuffing with any number of delicious fillings. I got some rotisserie chicken and mixed it with Buffalo sauce for a spicy and cheesy dinner recipe.

(4 votes, average: 4.25 out of 5)
Buffalo Chicken Stuffed Poblanos


  • 2 medium poblano peppers
  • 1 1/2 cups cooked chicken, chopped or shredded
  • 2 ounces cream cheese, softened
  • 2 tbsp Buffalo sauce
  • Salt and pepper
  • 1 cup shredded cheddar


  1. Preheat the oven to 350F.
  2. Roast the poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
  3. Let the peppers cool 5 minutes, then cut in half through the stem (keep the stem intact) and remove the ribs and seeds. Place in a baking dish, cut-side up.
  4. In a medium bowl, combine the chicken, cream cheese, Buffalo sauce, salt and pepper. Use a fork or rubber spatula to combine well.
  5. Divide the filling between the roasted chile halves, pressing into the pepper. Sprinkle each with cheddar. Bake 15 minutes, or until the cheese is melted and bubbly.

Yield: 4

Food energy: 293 kcal

Total fat: 16.51g

Calories from fat: 148

Carbohydrate: 5.45g

Protein per serving: 23.82g

Total dietary fiber: 1.85g

Leave a Reply

2 Comment threads
0 Thread replies
Most reacted comment
Hottest comment thread
2 Comment authors
DanKelly Recent comment authors
newest oldest most voted
Notify of

It’s easier to remove the skins if you cool the roasted / charred peppers in tightly sealed paper bag.


These were AMAZINGLY delicious!

Copyright © 2009-2020 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
DMCA Compliant