Cheesy Chicken and Cauliflower Stuffed Poblano Peppers - Slender Kitchen

Cheesy Chicken and Cauliflower Stuffed Poblano Peppers

Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


I feel like stuffed peppers are making a bit of a comeback. I am starting to see all sorts of delicious stuffed pepper recipes on blogs and in food magazines – these dreamy low carb Cowboy Chili Stuffed Peppers, these mouth-watering Mushroom, Bison, and Farro Stuffed Peppers, and these vegetarian Quinoa and Feta Stuffed Peppers are all on my list to try.

So this past weekend I decided to throw my hat in the ring and make a spicy variety using poblano peppers as the base. To speed things up, I started by quickly roasting in the peppers using the broiler and then making the filling in a skillet. Then instead of baking them for the traditional 30-45 minutes, I finished them off in the broiler as well. These are a great make ahead dish and get better after a couple of days. Make up a big batch to have for a quick meal mid week or to throw in the freezer.

Prep Time

Cheesy Chicken and Cauliflower Stuffed Poblano Peppers

Prep Time: 
Cook Time: 
Total Time: 


  • 4 U large poblano peppers
  • 3/4 lb 95% lean ground chicken (beef or turkey would also work)
  • 1 cup onion, diced
  • 2 U garlic cloves, minced
  • 14.5 oz canned diced tomatoes, drained
  • 2 cups cauliflower, finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp cilantro, chopped
  • 3/4 cup part skim shredded mozzarella cheese

Nutritional Facts

Serving Size: 
1 pepper
Amount Per Serving
Calories 224
Calories from Fat 72
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 71mg
Sodium 370mg
Total Carbohydrate 15g
Dietary Fiber 6g
Sugars 5g
Protein 24g


  1. Preheat your broiler to medium high heat. Place the poblano peppers on a foiled lined baking sheet and broil for 5-8 minutes, turning often, until soft and beginning to blister. Remove and let cool. Peel off the skin (you can skip this but most prefer skin off) and slit open. Remove the seeds.
  2. Meanwhile add the chicken to a medium hot skillet. Cook for 5 minutes and add the onion and garlic. Cook for 5 more minutes until no longer pink.
  3. Add the tomatoes, cauliflower, cumin, and oregano. Cook for 6-8 minutes until cauliflower is tender. Stir in the cilantro and season well with salt and pepper.
  4. Stuff the peppers with the chicken, tomato, and cauliflower mixture. Top with cheese. Return to the broiler for 5 minutes until cheese is melted and beginning to brown.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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