If you’re looking for a delicious and satisfying meal, these Chick’n Verde Stuffed Poblano Peppers are a MUST! Poblano peppers are filled with seasoned vegan chick’n, onions, garlic, roasted corn, and rice, smothered in creamy vegan cheese and homemade salsa verde and  baked to perfection! One taste and this recipe is sure to be on weekly rotation!

Chick’n Verde Stuffed Poblano Peppers

Ya’ll, I have been ob-sessed with stuffed peppers lately – and the combination of zesty salsa verde, slightly sweet/slightly spicy poblano peppers, rice, roasted corn, cheese and seasoned chick’n is seriously unmatched. Not to mention, this recipe is easy, making it for perfect weeknight meal. Did I mention it’s also freezer friendly? Ya know, for those nights you can’t be bothered to cook, but need a home-cooked meal.

To make it even easier, you could most definitely purchase store-bought salsa verde, but I recommend making it homemade a few days ahead of time! It super easy, I promise ????

Grab a drink and let’s make some easy and delicious Chick’n Verde Stuffed Poblano Peppers!

Ingredients for Chick’n Verde Stuffed Poblano Peppers (Plus Substitutions)

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

I love this recipe because not only is it delicious, but it’s super easy! Here’s everything you’ll need to make ’em:

For the Stuffed Peppers:

• Poblano peppers: If poblano peppers are not available, you can use bell peppers for a milder flavor or Anaheim peppers for a similar heat level.
• Avocado oil: Substitute with olive oil, vegetable oil, or any neutral-flavored oil.
• Vegan chick’n pieces: you can substitute for soy curls or another vegan protein of choice, but please keep in mind cooking times and method will vary.
• Roasted corn: I like to use frozen! I always have a mixture of frozen veggies stocked in my freezer, but feel free to use canned (drained and rinsed), or fresh roasted corn on the cob. Note: I use fresh roasted corn on the cob for garnish (especially when hosting), for ✨aesthetics✨
• Cooked white rice: you can sub with cooked brown rice, black rice, wild rice, quinoa, or virtually any grain you love!
• Salsa verde: while I recommend making it homemade, some store-bought brands that I find easily accessible and delicious are Herdez, La Victoria, and Good & Gather (Target Food Line) Roasted Salsa Verde
• Vegan cheese shreds: preferably a blend such as Colby-Jack or Mexican-Style shreds.
• Garnishes: thinly sliced avocado, fresh cilantro, minced red onion, and vegan feta or vegan queso fresco (I have a recipe for quest fresco in my cookbook, Make It Vegan). Feel free to add any additional garnishes you might like such as your favorite hot sauce, radishes, or pickled jalapeños for an extra kick!

For the Salsa Verde:

• Avocado Oil: or any neutral oil, such as canola or vegetable
• Tomatillos: preferably fresh, but you can buy canned!
• White onion: yellow works, too!
• Jalapeño: sub with Serrano pepper
• Vegetable broth: Substitute with water or chicken-style vegan broth for added flavor.

How to Make Chick’n Verde Stuffed Poblano Peppers

Making these stuffed peppers is straightforward, it’s the assembly that makes these  a bit more time consuming, although not by much – especially if you’re used to making stuffed peppers often!

The trick is to make sure you don’t over-bake the peppers when partially baking them before stuffing – you want them soft enough to cut through, but not too soft so that they’re falling apart before you even stuff them. Additionally, my recipe calls for cooked rice. I’ve seen recipes that call for partially cooked rice and even uncooked rice (where the rice cooks inside the pepper), but when testing out various methods, I find fully cooked rice is a foolproof method!

Now that we’ve got ingredients and some basic tips out of the way, here’s how to make my Chick’n Verde Stuffed Peppers:

1. Partially Bake Peppers:

Preheat your oven to 350°F. Gently rub the peppers with some oil, salt, and pepper, and partially bake until they’re just softened, 12 to 15 minutes.

2. Salsa Verde:

If you’re making the salsa verde with the recipe I’ve provided, simply pan roast the tomatillos, onion, and jalapeño in a bit of oil of medium high heat. once charred, place them into a blender with the rest of the salsa verde ingredients, pulse until smooth, and set aside. Taste and adjust seasonings if necessary.

3. Prepare the Stuffing

To prepare the stuffing for the peppers, cook the onion, garlic, and vegan chick’n pieces in a bit of oil over medium heat, breaking up the chick’n pieces with the back of a wooden spoon or spatula. Add the corn, some salsa verde, vegan cheese shreds, and mix to combine.

4. Stuff the Peppers:

Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the chick’n and rice mixture.

5. Bake and Enjoy:

Spread somesalsa verde on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining salsa verde on top of the peppers, followed by the remaining cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted, 15 to 20 minutes. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn! Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

Tips and FAQs

• Choose the Right Peppers: Select large, firm poblano peppers for stuffing. Look for peppers that are evenly shaped and without blemishes for easier stuffing and baking.
• Prep the Peppers: Roast the poblano peppers before stuffing to enhance their flavor and make them easier to peel. This step also helps soften the peppers for easier stuffing.
• Make Ahead: Prepare the stuffed peppers ahead of time and refrigerate them until ready to bake. This makes meal prep easier for busy weeknights.

Can I Freeze Chick’n Verde Stuffed Poblano Peppers?

Yes, you can freeze the stuffed peppers before baking for future meals. Prepare the peppers, stuff them, and then wrap each individually in foil or place them in an airtight container. Thaw in the refrigerator before baking.

How do I reheat leftovers?

Reheat leftover stuffed peppers in the oven at 350°F until heated through, or microwave individual portions for quick reheating.

How do I store homemade salsa verde?

Store leftover homemade salsa verde in an airtight container in the refrigerator for up to 5 days. Stir well before serving.

Can I prepare this recipe in advance?

Yes, you can prepare the filling and salsa verde a day in advance and assemble the stuffed peppers right before baking.

more easy and delicious weeknight meals to try out:

1. Creamy Black Pepper Bucatini
2. Pepper ‘Beef’ Stir Fried Noodles 
3. Cheesy Vegan Enchilada-Inspired Chick’n & Rice Bake
4. Tex-Mex Style Enchiladas
5. Cheesy Vegan Gochujang Noodles

tools you need:

• 9×13-inch Baking Dish
• Saute Pan
• Chef Knife
• High powered blender

If you Love These Stuffed Peppers as Much as I do, I Wanna Hear All About It!

Snap a photo or a video, share it on Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!

XOXO!

Chick’n Verde Stuffed Poblano Peppers

Ashley

If you’re looking for a delicious and satisfying meal, these Chick’n Verde Stuffed Poblano Peppers are a MUST! Poblano peppers are filled with seasoned vegan chick’n, onions, garlic, roasted corn, and rice,then smothered in creamy vegan cheese and homemade salsa verde and baked to perfection! One taste and this recipe is sure to be on weekly rotation!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Vegan

Cuisine Tex-Mex Inspired

Servings 4

Ingredients

  

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Stuffed Poblanos:

• • 4 large poblano peppers
• • 6 teaspoons avocado oil divided
• • 2 teaspoon kosher salt divided, plus more to taste
• • 2 teaspoons fresh ground black pepper divided, plus more to taste
• • 1 cup finely chopped onion
• • 6 cloves garlic minced
• • 8 ounces vegan chick’n pieces
• • 1 cup roasted corn plus more for garnish
• • 1 cup cooked rice
• • 2 ½ cups homemade or store-bought salsa verde homemade recipe below
• • 1 cups vegan cheese shreds preferably a blend such as Colby-Jack or Mexican-Style shreds, divided
• • Thinly sliced avocado for garnish
• • Fresh chopped cilantro for garnish
• • Minced red onion for garnish
• • Vegan feta or vegan queso fresco recipe in my cookbook, for garnish

Verde Sauce:

• • 1 tablespoon avocado oil
• • 1-pound tomatillos husks removed, rinsed and
• • ½ large white onion quartered
• • 1 jalapeno deseeded, deveined, and cut in half
• • ½ cup fresh cilantro
• • 4 cloves garlic
• • ¼ cup vegetable broth
• Salt and pepper to taste

Instructions

 

• Preheat oven to 350°F
• Place the poblanos on a parchment paper lined baking sheet, and rub with 3 teaspoons avocado oil, 1 teaspoon salt, and 1 teaspoon pepper. Transfer the peppers to the preheated oven and bake until they’re slightly softened, 12 to 15 minutes. Remove and set aside.
• Heat the remaining oil in a large sauté pan over medium heat. Once the oil is hot, add the onion and garlic, and cook, stirring often, until the onion is translucent and the garlic is fragrant, 1 to 3 minutes.
• Add the vegan chick’n pieces, and continue to cook, breaking the chick’n up into bite-sized pieces with the back of a wooden spoon or spatula, 4 to 6 minutes. Reduce the heat to low, then stir in the corn, rice, 1 cup of the salsa verde, and 1/2 cup of the cheese shreds, mixing to combine thoroughly.
• Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the chick’n and rice mixture. Spread ½ a cup of the salsa verde on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining salsa verde on top of the peppers, followed by the remaining 1/2 cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted, 15 to 20 minutes. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn!
• Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

For the Salsa Verde:

• Heat the oil in a large frying pan over medium high heat. One the oil is hot, add the tomatillos, onion, and jalapeño. Cook until charred on one side, 3 to 4 minutes, then flip everything and char another 3 to 4 minutes on the other side. Remove the jalapeños sooner if they start to char first.
• Place the jarred vegetables into a high powdered blender along with the rest of the salsa verde ingredient and pulse until smooth, taste and adjust seasonings if necessary. The salsa verde can be made up to 5 days in advance. To store, bring it room temperature and transfer to a covered container. Store in the refrigerator, covered.

Tried this recipe?Let us know how it was!