Go Back

Stuffed Poblano Peppers

A roasted stuffed pepper with a vegetarian option
Course: Main Course
Cuisine: American
Servings: 3 servings


  • 3 large poblano peppers
  • 1 medium zucchini
  • 1 red bell pepper
  • 1 lb chicken breast, finely diced omit if vegetarian and add more vegetables
  • 15 oz can black beans, drained
  • 1 cup fresh spinach chopped
  • heavy dashes of chili powder, cumin, salt
  • toppings: cheese, avocado, hot sauce, cilantro


  • Turn your broiler on low and place the poblanos on a baking sheet under the broiler. Check them periodically while you cook the filling, flipping them every 5 minutes or so.
  • Finely dice your zucchini, bell pepper, and chicken breast or other vegetables to roughly the same sizes - I made mine pretty small so it wouldn’t be super chunky.
  • Heat a cast iron or large stainless steel skillet and add in a bit of oil (avocado or olive oil is best). Cook your veggie mixture on medium-high heat for 5 minutes and then add in the chicken and spices. Cook another 10-15 minutes, stirring it all often. See notes below about knowing when a mixture like this is done.
  • When nearing the 10 minute mark, add in the beans and continue to cook.
  • Once all of the liquid has cooked off and your chicken is cooked through, add in the chopped spinach.
  • When the spinach is wilted and your poblanos are soft and charred in the oven, turn off the heat and carefully slice open your peppers and remove the seeds inside.
  • Splay open the peppers and top with the mixture and your toppings like cheese, avocado, and hot sauce. Enjoy!


Whenever I’m cooking a chicken and veggie dish like this, the food will let off a lot of liquid in your pan. You want to continue to stir and cook until that liquid has cooked off and evaporated. This will ensure your dish, especially the vegetables, is not soggy!