Brad’s Spicy Stuffed Poblano Peppers

Brad’s Spicy Stuffed Poblano Peppers

Brad’s spicy stuffed poblano peppers are his #1 specialty and were an instant family favorite which he makes almost weekly in our house. For those of you who don’t know, Brad is my husband. He was born and raised in Southern California and his dinnertime specialty is anything with a Mexican flare After a long day of cooking, styling and food photography, it’s always a welcomed break when he cooks up something so satisfying.

If you like this post, I’ll be sure to share more of Brad’s recipes, trust me they are yummy! Fair warning though, you will find yourself sneaking forkfuls of leftovers every time you walk into the kitchen, and they will become household favorites and requested on the regular.

This recipe has a lot of steps and will require a couple of pans but it’s totally worth the effort. It looks complicated and overwhelming but I’ll break down his steps and you’ll find that it’s easier than you think!

Brad’s Spicy Stuffed Poblano Pepper

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 6 Peppers


  • 6 Poblano Peppers
  • Olive Oil


  • 2 Chicken Breasts
  • 1 TBSP Olive Oil divided
  • 1/2 tsp Salt divided
  • 1/2 tsp Cayenne Pepper

Lime & Cilantro Rice

  • 1 TBSP Olive Oil
  • 1 cup White Rice
  • 2 tsp Garlic Salt
  • 2 1/4 cup Water
  • 1/3 cup Freshly Squeezed Lime Juice
  • 2 TBSP Chopped Cilantro loosely packed

Chipotle Adobo Onions

  • 1 TBSP Olive Oil
  • 1 medium-large Onion diced
  • 1/2 tsp Salt
  • 1 7oz can Chipotle Adobo Sauce
  • 8 oz Mexican Blend Shredded Cheese


  • Avocado
  • Sour Cream
  • Cilantro


Poblano Pepper Prep

  • Preheat your oven to broil & line your sheet pan with foil.
  • Rinse and lightly coat your peppers in olive oil, making sure the entire surface area is covered. 
  • Lay them out on your sheet pan and broil for 10 minutes until they blister.
    *You can also do this step over the gas flame of your stove. Using tongs, carefully hold over the flame until they start to blister. 
  • Put them in a bowl and cover. Place in your refrigerator to cool. As they cool, start preparing the stuffing for the inside. 
  • In a pan, over medium heat, add 1 TBSP of olive oil. Place your chicken breasts in the pan and season with 1/2 tsp salt and 1/2 tsp cayenne pepper.
  • Brown your chicken. over medium heat, cook each breast. 
    For larger breasts (ours are from Costco) cook for 5-6 minutes on each side. If they are on the smaller side, it may only take 3-5 minutes on each side. 
  • Remove your chicken breasts from the heat and let them rest. 
    Once the chicken is cool enough to handle, dice the chicken. 
    To keep the chicken juicy and to prevent over-cooking, they should still be slightly pink (about 95% done) because they will finish cooking once they are stuffed inside the pepper. 
  • In a large pan, over medium heat, add in your 1 TBSP olive oil. Once the olive oil is warm, add in your white rice. Toast your rice for 3-5 minutes.  Add in your 2 tsp of garlic salt while the rice is toasting. 
    Add in the water, and bring it up to a boil. 
    Turn your heat down to a low simmer, cover your pan and let the rice cook for 15 minutes. 
    After 15 minutes, stir your rice and add in the fresh lime juice. 
    Cook another 5 minutes or so, the water should be completely dissolved. 
    Take off the heat, fluff up with a spoon and sprinkle in your chopped cilantro. 
  • While your rice cooks, it’s time to make the chipotle adobo onion mixture.
    In a pan (it can be the same one you cooked your chicken in), over medium heat, add in 1 TBSP of olive oil and your diced onion. Sprinkle 1/2 tsp of salt over your onions and sauté until the onions are soft, about 5 minutes. 
    Add in your can of chipotle adobo sauce and diced chicken. Stir to combine. 
  • Continue to cook over low/medium heat until the liquid reduces. 
  • In a bowl combine your rice, chicken, onion mixture with the shredded cheese and stir until evenly distributed. 
  • One last prep step – peeling the blistered skin off the peppers. Using your fingers, peel the skin off the peppers, it’s like peeling off a summertime burn.
    Cut the pepper open so they can be stuffed. You can do this one of two ways: 
    1. you can cut down the middle, leaving the bottom and top in tact or 
    2. chop off the top like you would for Italian stuffed peppers.  
    Lastly, remove the seeds!! The more seeds you have the spicier it will be. 
  • Yay! Now that everything is prepared it’s time to put it all together, you’re 30 minutes away from a delicious dinner! 
  • Preheat your oven to 350F. 
    Spray your casserole dish with cooking spray. Using about 1/3 of the mixture, cover the bottom of the casserole dish. 
  • Stuff your peppers and place on top of the rice mixture. 
  • Bake at 350F for 25 minutes. 

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