Stuffed Poblanos with Red Sauce

These stuffed poblanos are the kind of weeknight dinner that feels like a celebration. Crisp, charred skins give way to a tender pepper filled with a savory mix of chicken, rice and melty Monterey Jack, all sitting on a bright, gently spiced red tomato sauce. It’s food that travels well from prep to table and rewards a little attention at each step.

I use rotisserie chicken here to keep the filling quick and flavorful, and the sauce starts in the food processor so it’s smooth and uniform without fuss. The broiler does the heavy lifting for charring the peppers and finishing the cheese — watch closely and you’ll get a nicely bronzed top without a scorched edge.

This post gives you the exact ingredient list, step‑by‑step method, and practical tips I rely on when I make these at home. No fluff — just clear notes to help you roast, stuff, broil and serve with confidence.

Ingredient List

• ¼ cup onion, chopped — for the sauce base; adds sweetness and structure.
• 128 oz. can whole tomatoes with juice — the foundation of the red sauce; use the juice for body and flavor.
• 2 cloves garlic, chopped — aromatic for the sauce; gives savory depth.
• 1 cup chicken stock or vegetable stock — thins the sauce and adds savory umami.
• 1 tablespoon distilled white vinegar — balances the tomatoes with a hit of brightness.
• 1 tablespoon sugar — tames acidity and rounds the sauce.
• 1 tablespoon dried oregano (Mexican oregano if available) — earthy, slightly citrusy herb for the sauce.
• 2 tablespoons corn oil — neutral oil with a high smoke point for simmering the sauce.
• 1 teaspoon Kosher salt — for seasoning the sauce; adjust to taste.
• 4 cups chicken, cooked (rotisserie is perfect) — the main protein for the filling; already seasoned rotisserie chicken speeds things up.
• 6 poblano chiles — the vessels for the filling; mild heat and thin walls that char beautifully.
• 2 medium tomatoes, stemmed and roughly chopped — blended into the filling base for freshness and moisture.
• 1 cup onion, chopped — used in the filling base; provides texture and sweet onion flavor.
• 2 cloves garlic, chopped — in the filling base for savory balance.
• 1 teaspoon oregano, dried (Mexican, if available) — seasoning for the filling base.
• 1 teaspoon ground cumin — adds warmth and depth to the filling.
• ½ teaspoon ground cinnamon — a small touch for complexity; don’t omit unless you dislike it.
• 1 teaspoon Kosher salt — seasons the filling base; combine with final seasoning to taste.
• 1 1/2 cups rice, cooked — binder for the filling and bulk; use day‑old or well‑drained rice.
• 1/4 cup cilantro, fresh, chopped — bright herb folded into the filling just before stuffing.
• 2 cups Monterey Jack cheese, grated — melty, mild cheese in the filling and topping.

Stuffed Poblanos with Red Sauce: From Prep to Plate

1. Make the sauce: In a food processor, pulse 1/4 cup chopped onion and 2 cloves chopped garlic a few times. Add the entire 128-oz can whole tomatoes with their juice, 1 cup chicken (or vegetable) stock, 1 tablespoon distilled white vinegar, 1 tablespoon sugar, and 1 tablespoon dried oregano. Pulse until smooth.
2. Heat 2 tablespoons corn oil in a deep, heavy skillet over medium heat until shimmering. Add the puréed tomato sauce and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 1 teaspoon Kosher salt. Keep the sauce warm on the stove over low heat or transfer to an airtight container if not using immediately.
3. Roast the poblanos: Position an oven rack about 4 inches from the broiler element and preheat the broiler to HIGH. Arrange the 6 poblano chiles on a baking sheet and broil for about 5 minutes until the skins are charred and blistered. Using tongs, turn each pepper and broil another 4–6 minutes until charred all over. Watch closely to avoid burning.
4. Transfer the hot peppers to a plate and let cool just until you can handle them. Use a small sharp knife to cut a lengthwise slit from the stem end toward the tip on one side of each pepper, keeping the pepper mostly intact so it can hold filling. Peel off the charred skins (use your fingers or a paper towel), then open each pepper and use a small spoon to remove seeds and inner ribs/membranes. If needed, rinse briefly under running water to remove loose seeds; drain.
5. Make the filling base: In the food processor, combine the 2 medium stemmed, roughly chopped tomatoes, 1 cup chopped onion, 2 cloves chopped garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1 teaspoon Kosher salt. Process until smooth (about 30 seconds).
6. Heat a large skillet over medium-high heat. Add the puréed tomato mixture and cook, stirring occasionally, until about half the liquid has evaporated, about 5–8 minutes. Remove the skillet from the heat.
7. Finish the filling: Stir into the cooked tomato mixture 4 cups cooked chicken, 1 1/2 cups cooked rice, 1/4 cup chopped fresh cilantro, and 1 1/2 cups grated Monterey Jack cheese. Mix until evenly combined.
8. Stuff the peppers: Divide the filling evenly among the 6 prepared poblanos, packing the mixture into each pepper and pressing the sides around the filling so they hold their shape.
9. Broil to melt the cheese: Place the stuffed peppers on a baking sheet and broil on HIGH with the rack about 4 inches from the element until the cheese in the filling begins to melt and the tops start to brown, about 3–5 minutes—watch carefully. Remove from the oven and sprinkle the remaining 1/2 cup grated Monterey Jack cheese evenly over the tops of the peppers.
10. Return the peppers to the broiler and cook until the top cheese is completely melted and lightly browned, about 1–2 minutes. Remove from the oven.
11. Serve: Spoon about 1/2 cup of the warm red sauce onto each serving plate or shallow bowl. Place one stuffed poblano on top of the sauce on each plate and serve immediately.

Reasons to Love Stuffed Poblanos with Red Sauce

• Balanced flavors: smoky char, tangy tomato sauce, fragrant spices and melty cheese all play together without one dominating.
• Speed without sacrifice: the filling comes together fast when you use cooked chicken, and the sauce starts in the processor so it’s smooth quickly.
• Make‑ahead friendly: sauce, filling, or chiles can be prepared in advance for a fast final assembly.
• Great leftovers: flavors meld overnight; reheats well in a low oven.
• Approachable technique: broiling and spooning are easy skills anyone can master, and tips here help you avoid common mistakes.

International Equivalents

• Chile Relleno (Mexico) — the closest relative: poblano stuffed with cheese and sometimes meat, often battered and fried. This recipe leans baked/broiled rather than battered.
• Stuffed Peppers (Mediterranean/European) — similar idea: bell peppers stuffed with rice and meat. Expect different spices (paprika, parsley) and tomato-based braises instead of a smooth red sauce.
• Dolma (Middle East) — grape leaves or peppers stuffed with rice and sometimes meat; herbs and spices vary, but the core concept of stuffed vegetables is shared.

Equipment Breakdown

Essential

• Food processor — for the sauce and the filling base; it saves time and creates a smooth texture.
• Heavy skillet (deep) — to simmer the sauce and reduce the filling base.
• Baking sheet — for broiling the poblanos and finishing the stuffed peppers.
• Tongs and a small sharp knife — for turning and cutting the peppers.
• Measuring spoons/cups — to follow the precise amounts in the recipe.

Nice to Have

• Grater — for fresh Monterey Jack.
• Airtight container — if you make the sauce ahead or store leftovers.

Avoid These Traps

• Burning the skins: broilers vary. Keep the rack about 4 inches away and watch closely. Burned black spots are fine; fully charred is the goal.
• Soggy peppers: don’t overfill or add excess liquid to the filling. Cook the filling base until about half the liquid evaporates as directed.
• Underseasoned filling: taste the filling base before folding in chicken and rice; the 1 teaspoon Kosher salt added to the sauce and the 1 teaspoon in the filling base are starting points—adjust if needed.
• Skipping the rest: let the peppers cool just enough to handle before cutting and cleaning; ripping hot peppers is harder to work with and risks tearing them.

Variations by Season

• Summer: use fresh ripe tomatoes in the sauce if you prefer; you can reduce the canned amount and increase freshs for brightness.
• Autumn/Winter: canned whole tomatoes (as specified) are perfect here — they provide consistent flavor when fresh tomatoes aren’t at their peak.
• Spring: add a handful of thinly sliced spring onions or a few tablespoons of fresh peas to the filling for a pop of color and texture.
• Heat level: for more kick, add a small diced jalapeño to the filling base or a pinch of cayenne. For milder, choose poblano peppers carefully—some can be a touch spicier than others.

Method to the Madness

There are a few small technique points that transform this from “good” to “great.” First, char the poblanos evenly and let them steam briefly in a bowl or covered plate if you want the skins to loosen more — this recipe recommends peeling by hand, which keeps the flesh intact. Second, reduce the filling base until about half the liquid is gone; that concentration prevents a watery stuffing that will leak during broiling.

When folding in chicken and rice, mix gently so you get an even distribution without turning the rice into paste. Press the filling into each pepper so they keep their shape; a compact stuffed pepper browns better under the broiler. Finally, add the last 1/2 cup cheese at the end for a fresh golden crust rather than a single melted layer that can overbake.

Make Ahead Like a Pro

• Sauce: make up to 3 days ahead and refrigerate in an airtight container. Reheat gently before plating.
• Filling: prepare through Step 7 and refrigerate up to 24 hours. Bring to room temperature briefly before stuffing so the peppers don’t cool the oven too much while finishing.
• Poblanos: roast and peel up to 24 hours ahead; store wrapped in plastic or in an airtight container. Reheat briefly under a low oven before stuffing if you prefer them warm.
• Assembled, left unbroiled: you can stuff the peppers and keep them covered in the fridge for a few hours before broiling — handy if you want to finish them just before guests arrive.

Common Qs About Stuffed Poblanos with Red Sauce

• Can I make this vegetarian? Yes — swap the 4 cups of chicken for cooked beans, crumbled tofu or a lentil mixture and omit any chicken stock for vegetable stock as indicated.
• Can I use a different cheese? Monterey Jack melts beautifully, but a mild cheddar, Oaxaca or a mix of mozzarella and a sharper cheese will work. Expect slight flavor changes.
• How spicy are poblanos? Poblanos are usually mild, but heat can vary. If you’re sensitive, remove all seeds and membranes and taste a small piece before serving.
• Storage and reheating? Store covered in the fridge up to 3 days. Reheat in a 325°F oven until warmed through, about 15–20 minutes, to keep peppers from becoming rubbery.
• Can I freeze them? You can freeze assembled but unbroiled peppers for up to 2 months. Thaw overnight in the fridge and broil as directed to finish.

Time to Try It

These Stuffed Poblanos with Red Sauce are a reliable, satisfying dish that rewards simple, precise steps. Follow the broiling times, respect the liquid reduction in the filling, and you’ll have peppers that hold their shape with a creamy, flavorful interior and a bright tomato sauce base. Make the sauce ahead if you like, assemble quickly, then finish under the broiler for a last‑minute showstopper.

Give it a go this week. I’d recommend serving with a simple green salad or some warm tortillas to sop up any extra sauce. Enjoy — and keep an eye on the broiler!

Stuffed Poblanos with Red Sauce

Poblano peppers stuffed with a chicken-and-rice filling, topped with melted Monterey Jack and served with a warm red tomato sauce.

Print Recipe Save it

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Equipment

• Food Processor
• deep heavy skillet
• Large Skillet
• Baking Sheet
• Tongs
• Small sharp knife
• oven broiler

Ingredients

  

Ingredients

• 1/4 cuponionchopped
• 128 oz. canwhole tomatoeswith juice
• 2 clovesgarlicchopped
• 1 cupchicken stockor vegetable stock
• 1 tablespoondistilled white vinegar
• 1 tablespoonsugar
• 1 tablespoonoreganodried Mexican oregano if available
• 2 tablespooncorn oil
• 1 teaspoonKosher salt
• 4 cupschickencooked rotisserie is perfect
• 6 poblano chiles
• 2 mediumtomatoesstemmed and roughly chopped
• 1 cuponionchopped
• 2 clovesgarlicchopped
• 1 teaspoonoreganodried Mexican, if available
• 1 teaspoonground cumin
• 1/2 teaspooncinnamonground
• 1 teaspoonKosher salt
• 1 1/2 cupsricecooked
• 1/4 cupcilantrofresh chopped
• 2 cupsMonterey Jack cheesegrated

Instructions

 

Instructions

• Make the sauce: In a food processor, pulse 1/4 cup chopped onion and 2 cloves chopped garlic a few times. Add the entire 128-oz can whole tomatoes with their juice, 1 cup chicken (or vegetable) stock, 1 tablespoon distilled white vinegar, 1 tablespoon sugar, and 1 tablespoon dried oregano. Pulse until smooth.
• Heat 2 tablespoons corn oil in a deep, heavy skillet over medium heat until shimmering. Add the puréed tomato sauce and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 1 teaspoon Kosher salt. Keep the sauce warm on the stove over low heat or transfer to an airtight container if not using immediately.
• Roast the poblanos: Position an oven rack about 4 inches from the broiler element and preheat the broiler to HIGH. Arrange the 6 poblano chiles on a baking sheet and broil for about 5 minutes until the skins are charred and blistered. Using tongs, turn each pepper and broil another 4–6 minutes until charred all over. Watch closely to avoid burning.
• Transfer the hot peppers to a plate and let cool just until you can handle them. Use a small sharp knife to cut a lengthwise slit from the stem end toward the tip on one side of each pepper, keeping the pepper mostly intact so it can hold filling. Peel off the charred skins (use your fingers or a paper towel), then open each pepper and use a small spoon to remove seeds and inner ribs/membranes. If needed, rinse briefly under running water to remove loose seeds; drain.
• Make the filling base: In the food processor, combine the 2 medium stemmed, roughly chopped tomatoes, 1 cup chopped onion, 2 cloves chopped garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1 teaspoon Kosher salt. Process until smooth (about 30 seconds).
• Heat a large skillet over medium-high heat. Add the puréed tomato mixture and cook, stirring occasionally, until about half the liquid has evaporated, about 5–8 minutes. Remove the skillet from the heat.
• Finish the filling: Stir into the cooked tomato mixture 4 cups cooked chicken, 1 1/2 cups cooked rice, 1/4 cup chopped fresh cilantro, and 1 1/2 cups grated Monterey Jack cheese. Mix until evenly combined.
• Stuff the peppers: Divide the filling evenly among the 6 prepared poblanos, packing the mixture into each pepper and pressing the sides around the filling so they hold their shape.
• Broil to melt the cheese: Place the stuffed peppers on a baking sheet and broil on HIGH with the rack about 4 inches from the element until the cheese in the filling begins to melt and the tops start to brown, about 3–5 minutes—watch carefully. Remove from the oven and sprinkle the remaining 1/2 cup grated Monterey Jack cheese evenly over the tops of the peppers.
• Return the peppers to the broiler and cook until the top cheese is completely melted and lightly browned, about 1–2 minutes. Remove from the oven.
• Serve: Spoon about 1/2 cup of the warm red sauce onto each serving plate or shallow bowl. Place one stuffed poblano on top of the sauce on each plate and serve immediately.

Notes

Notes
The sauce and filling can be prepared up to 2 days in advance.
Cutting up a rotisserie chicken is ideal for this recipe. However, you can also roast skin-on, bone-in chicken breasts that have been lightly rubbed with olive oil and then sprinkled with salt and pepper in a 350°F oven for about 50 minutes to 1 hour.  Let cool and then remove the skin and then the meat from the bone and roughly chop.
While cutting the slit in the pepper, don't cut too deeply, or you might cut through the other side. Once roasted, the peppers will be soft, but still pretty sturdy.  To completely remove the seeds (which contain the heat), carefully rinse the roasted peppers in your sink with cool water.
Be sure to keep an eye on your broiler while cooking on HIGH.  You want the peppers to get a little smokey and very charred.  Be sure to not let the final broiling burn the cheese and peppers.