These Jalapeño Chicken Stuffed Poblano Peppers are a delicious and easy take on stuffed peppers – with a bit of a kick! Plus, they’re low carb and gluten free and ready in less than an hour.
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Jalapeño Chicken Stuffed Poblano Peppers… lean protein, healthy veggies and so much delicious flavor!!
I’ve really been enjoying jalapeño peppers lately. Last week I made one of my favorite Taste And See recipes… Tuna Cakes with jalapeño and cilantro. I of course added extra peppers. Some other yummy favorite recipes with Jalapeños would have to be my Instant Pot Jalapeño Popper Chicken and my Cheesy Jalapeño Beer Bread… mmm, so good!
They actually sell jalapeños by the bag here in Florida. Of course you can also purchase them individually but I say “gimme all the peppers,” so I always go for the bag.
Jalapeños LOVE sunshine so Florida is the ideal location to grow them. And that’s probably why our grocery stores offer them by the bag.
As far as hot peppers go, jalapeños are considered to be pretty mild.
Get ready, food science class is now in session! 😀
You probably know this but the spiciness of peppers comes from the capsaicin in them – the chemical oil like compound that gives them their heat. Chili peppers are ranked on a heat index known as the Scoville scale. Milder peppers like Jalapeños rank between 1,000 and 10,000 Scoville units, while spicier peppers like the cayenne or habanero can check in at 50,000 or 250,000 Scoville units.
There’s even one called the Carolina Reaper measuring at 2.2 million Scoville units! It’s getting’ hot in herrrr!
I find that sometimes a jalapeño has some decent heat but then other times can be more mild like a green pepper.
And here’s some interesting chili pepper trivia for you… Their spicy heat comes from the pith and ribs of the pepper, not the seeds. Although, if the seeds get coated with some of the capsaicin because they’re in contact with the rib, they can be on the spicer side.
Interesting – right!?
When I’m cooking just for my immediate family I always add the membranes (aka pith, or ribs) and seeds to my dishes for all the heat.
So if you prefer a milder heat to your dishes, remove the pith and rib in addition to all the seeds.
Annd if you’re wondering how to do that without getting the capsaicin on your fingers (which can create a burning sensation) you can wear rubber gloves and or try my favorite trick. Just cut the Jalapeño in half lengthwise, and use the oval end of a spoon to scrape the ribs and seeds straight into the trash.
And if you do happen to get some on your fingers – do not accidentally touch your eyes!
Since capsaicin is an oil-like compound it repels water. So just rinsing your hands with cold water or drinking ice water probably won’t actually remove what’s causing the burning. Although the cold temp of the water may provide some relief.
Instead, you can scrub your hands with a soap that cuts grease like dish soap. I find that using something slightly abrasive, like a wash cloth, with a grease-cutting soap can be most helpful.
And since capsaicin is soluble in milk and alcohol you can cool down a burning mouth by taking a sip of cold milk or a cold alcoholic beverage to soothe the heat. Other dairy products like yogurt or sour cream will help cool down the heat as well.
Now you know more than you ever wanted to about Jalapeños and chili peppers in general. You’re so welcome. Lol
Shall we talk about today’s yummy recipe… Jalapeño Chicken Stuffed Poblano Peppers!?
This deliciousness is not only loaded with Jalapeños , but it also has poblano peppers that get stuffed with the Jalapeño chicken mixture.
Here’s how it all goes down…
How to make Stuffed Poblano Peppers
Honestly this recipe couldn’t be any easier.
Preheat the oven to 400 degrees.
Add all your Jalapeño popper meat stuffing ingredients together to a large mixing bowl.
Mix it all together thoroughly.
Next, slice your poblano peppers in half, and remove the ribs, seeds and stems.
Spray a 9×13 baking dish with cooking spray. Then stuff the poblanos with the Jalapeño popper meat mixture and bake for 30 minutes. Most peppers will only require ½ cup of the stuffing, but if they are larger you may need closer to 3/4 cup.
When the stuffing mixture is thoroughly cooked and a digital meat thermometer inserted in the center reads 165 degrees, top each pepper with cheese and bake for another 5 minutes or until cheese is melted.
Next, sprinkle on whatever toppings you like… green onions, more Jalapeños, cilantro, sour cream, or even some salsa or salsa verde.
And dinner is served!
The meat mixture is so flavorful with a bit of a kick from the seasonings, cheddar cheese, and chile peppers. The poblano pepper gives it a nice earthiness and makes this meal low carb and gluten free.
This is another delicious recipe to add into your weeknight dinner rotation!
Enjoy my friend!
For The Peppers:
- 4 medium jalapeño peppers, seeds and ribs removed (I left seeds and ribs in two of mine for more spice)
- 4 poblano peppers (See Note)
- 1 pound ground chicken
- 8 ounces shredded cheddar cheese (hold back 4 ounces to melt on the peppers at the end of cooking)
- 2 eggs
- 1/3 cup almond meal (or breadcrumbs if preferred)
- 1 small finely chopped onion
- 5 green onions chopped
- 4 minced garlic cloves
- ½ cup cilantro chopped (plus more for topping)
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon cayenne
- Green onions
- Diced jalapeños
- Sour cream
- Salsa Verde
- Preheat the oven to 400 degrees.
- Mix all jalapeno popper meat stuffing ingredients together in a large mixing bowl and mix thoroughly.
- Next, slice your poblano peppers in half, remove the seeds, ribs, and stems.
- Spray a 9x13 baking dish with cooking spray. Then stuff the poblanos with the jalapeno popper meat mixture, place them in the baking dish in a single layer, and bake for 30 minutes. Most peppers will only require ½ cup of the stuffing, a few that are larger will need more like 3/4 cup.
- When the stuffing mixture is thoroughly cooked and a digital meat thermometer inserted in the center reads 165 degrees, top each pepper with the remaining shredded cheese and bake for another 5 minutes or until cheese is melted.
- Next, sprinkle on whatever toppings you like… green onions, more jalapenos, sour cream, or even some salsa or salsa verde and enjoy!
It’s good to vary the sizes of the poblanos you buy. That way there are different portion sizes to satisfy everyone. Also, this helps them all fit in the pan nicely.
Serving Size1 half pepper, stuffed
Amount Per Serving Calories 321Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 143mgSodium 732mgCarbohydrates 7gFiber 2gSugar 3gProtein 25g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!