Healthy Mole Chicken Stuffed Poblano Peppers

These healthy baked Mole Chicken Stuffed Poblano Peppers filled with mole-covered shredded chicken are a delicious and healthy Mexican-inspired dinner to use leftover chicken. (gluten-free, dairy-free)

Ever have leftover chicken, but don’t know what to do with it? Don’t settle for boring leftovers! I like to make something fun, like these mole chicken stuffed poblano peppers! Leftovers are the perfect opportunity to try something a little more time consuming like Mole sauce, because part of your meal is already done! Then you just have to assemble and bake.

If you want to make the meal even easier to make, use pre-made mole sauce. Then you only need 3 ingredients for a truly delicious Mexican-inspired meal! (Though really, you should try making the mole. It’s amazing). 

Why You’ll Love These Mole Chicken Stuffed Poblano Peppers

As mentioned, these stuffed poblanos (also called naked chile rellenos) are the perfect use for leftover chicken! They’ve got tons of spicy, savory, and slightly sweet, chile-filled flavor, and they’re super easy to make once the mole sauce is made! They go way beyond your typical stuffed pepper recipe in terms of taste and sophistication, and they’re a healthy change-up from your typical Mexican dinner. These stuffed poblano peppers are also gluten-free, low-carb and dairy-free, if those are your jam.

How To Make Mole Chicken Stuffed Poblano Peppers

1. If you haven’t made the mole, do that. I use my recipe for walnut mole sauce. Also cook some chicken if you don’t already have any cooked. 
2. Cut a ‘T’ shape in one side of each poblano pepper (don’t cut all the way through) by making one horizontal cut at the top near the stem, and one vertical cut down the center. Remove the seeds and discard them.
3. Roast the peppers in the oven at 400°F on a baking sheet for 20 minutes. 
4. While the peppers roast, mix the mole and the shredded chicken, then stuff the roasted peppers with the mixture. 
5. Return the peppers to the oven to bake an additional 10 minutes. 

Ingredient Substitutions

• Make sure your mole sauce is gluten-free, if necessary. 
• To make this recipe dairy-free, leave off the crema on top. 
• If you can’t find poblano peppers (also called pasilla peppers) you can also use bell peppers, though they won’t be as spicy.
• You can use any leftover meat that you have, not just chicken!
• For a vegetarian version, try jackfruit in place of the chicken.

What To Serve With These Mole Stuffed Poblano Peppers

• Chips and Guacamole
• Easy Refried Black Beans
• The Best Pinto Beans
• Cilantro Lime Quinoa
• Cucumber Jicama Avocado Salad
• Simple Margaritas

Did you make this recipe? Please leave a star rating in the comments!

Healthy Mole Chicken Stuffed Poblano Peppers

These healthy baked Mole Chicken Stuffed Poblano Peppers filled with mole-covered shredded chicken are a delicious and healthy Mexican-inspired dinner to use leftover chicken. (gluten-free, dairy-free)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: main dish
• Method: baked
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 2 boneless, skinless chicken breasts, cooked and shredded (about 4 cups)
• 4 poblano peppers, seeds removed
• 1 1/2 cups mole sauce
• Fresh cilantro and Mexican crema or sour cream (optional), for topping

Instructions

1. Heat oven to 400° F. Cut a T shape in each poblano by making a horizontal cut at the top and a vertical cut down the center of only one side (do not cut all the way through) so you can remove and discard the seeds.
2. Place poblanos on a baking sheet lined with a silicone baking mat or parchment and roast 20 minutes.
3. While peppers are cooking, combine the chicken and the mole sauce, coating the chicken well.
4. Spoon chicken mixture into each of the roasted peppers. Place back in to the oven for an additional 10 minutes.
5. Remove from the oven and serve immediately, with Mexican creama and fresh cilantro (optional).

Notes

• Make sure your mole sauce is gluten-free, if necessary.
• To make this recipe dairy-free, leave off the crema on top.
• If you can’t find poblano peppers (also called pasilla peppers) you can also use bell peppers, though they won’t be as spicy.
• You can use any leftover meat that you have, not just chicken, or for a vegetarian version, try jackfruit in place of the chicken.

Keywords: mole chicken, chicken stuffed poblano peppers, baked chile rellenos, naked chile rellenos