Turn dinner into a fiesta with these cheesy stuffed poblano peppers—easy, flavorful, and crowd-pleasing!

– Poblano peppers – 6 medium 🌶️

– Cooked chicken, shredded – 3 cups (about 400 g) 🍗

– Corn kernels – 1 cup (fresh or frozen) 🌽

– Cream cheese – 4 oz (110 g) 🧀

– Cheddar cheese, shredded – 1 1/2 cups (150 g) 🧀

– Monterey Jack cheese, shredded – 1 cup (100 g) 🧀

– Sour cream – 1/2 cup (120 ml) 🥛

– Olive oil – 2 tbsp (30 ml) 🫒

– Garlic, minced – 2 cloves 🧄

– Onion, diced – 1 small 🧅

– Cilantro, chopped – 2 tbsp 🌿

– Lime juice – 1 tbsp (15 ml) 🍋

– Ground cumin – 1 tsp 🧂

– Paprika – 1 tsp 🧂

– Salt – 1 tsp 🧂

– Black pepper – 1/2 tsp 🧂

– Cooking spray or extra oil – as needed 🫒

1 Preheat oven to 200°C (400°F).

2 Slice each poblano lengthwise and remove seeds and membranes.

3 Heat olive oil in a skillet over medium heat; sauté onion until translucent.

4 Add garlic, cumin, paprika, salt, and pepper; cook 1 minute until fragrant.

5 Stir in shredded chicken and corn; warm through for 2–3 minutes.

6 Remove from heat and mix in cream cheese, sour cream, half the cheddar, Monterey Jack, cilantro, and lime juice until creamy.

7 Spoon the cheesy chicken mixture into each poblano half, mounding slightly.

8 Place stuffed peppers on a baking sheet sprayed with cooking spray and top with remaining cheddar.

9 Bake 12–15 minutes until peppers are tender and cheese is bubbly and golden.

10 Serve hot with extra cilantro and lime wedges if desired.