These stuffed poblano peppers are a chicken and cheesy delight.

I was looking for some new ideas to make lower carb dishes for dinner and wanted something the whole family would enjoy. These stuffed poblano peppers were a huge hit.

They take a little time to make since you have to cut all of the peppers and clean them out, but I was still finished prepping in under 30 minutes. I used a rotisserie chicken bought from the store to save time on preparing chicken.

I added softened cream cheese and cheddar cheese to the chicken. There wasn’t a need for any additional spices since the rotisserie chicken came seasoned. I also sprinkled a little cheese on top before baking.

You can definitely add additional flavors to the stuffing like… rotel, corn, stuffing mix, various cheeses, rice, or black beans. The key is to make sure the mixture isn’t too wet or dry.

Rotisserie chickens can be a great deal at the grocery store. We usually get more than one meal out of the chicken and they aren’t that bad in price. My husband likes eating sandwiches throughout the week with the leftovers. Some of our favorite dishes with rotisserie chickens are: buffalo chicken dip, chicken chili, chicken and noodles, chicken and gravy, chicken sandwiches, and bbq chicken sandwiches.

Looking for more easy, kid-friendly recipes? Check these out.

Parmesan Chicken

Baked Spaghetti

Monteray Chicken

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Stuffed Poblano Peppers

Stuffed Poblano Peppers is a low carb dish that the whole family will enjoy.

Course Main Course

Cuisine Mexican

Keyword easy meals, family dinner, family meal, poblano pepper, rotisserie chicken, stuffed pepper

Prep Time 30 minutes

Cook Time 20 minutes

Servings 4 people

Ingredients

• 4 ea poblano peppers
• 1 block cream cheese, softened
• 1 cup shredded cheddar cheese keep back some to sprinkle on top
• 1 rotisserie chicken

Instructions

1. Preheat oven to 400 degrees.

2. Cut each poblano pepper in half and take out the seeds.

3. Tear off and shred about half of the rotisserie chicken and place it in a bowl.

4. Add cream cheese and about 3/4 cup of the shredded cheddar cheese to the chicken. Mix until combined.

5. Stuff each pepper half with the chicken and cheese mixture.

6. Bake in oven for 20 minutes. I like a little more browning to my stuffed peppers so I will turn on the broiler for a couple of minutes. This step is optional.

7. Serve immediately.