A recipe for the best stuffed poblano peppers with roasted poblanos loaded with cream cheese, white cheddar, and a mix of seasonings, grilled or baked. One of my favorite stuffed pepper recipes.
The Best Stuffed Poblano Peppers Ever!
We're cooking up a batch of my favorite stuffed poblano peppers, my friends. Would you care for one? These are Cream Cheese Stuffed Poblano Peppers, along with white cheddar cheese and a nice mix of spices.
Poblano peppers are the perfect vessels for making stuffed peppers. They're the perfect size, and when they are roasted, their flavor is unmatched. They're absolutely delicious.
Let's talk about how to make stuffed poblano peppers, shall we?
Stuffed Poblano Peppers Ingredients
- Poblano Peppers.
- Olive Oil.
- Cream Cheese.
- White Cheddar Cheese.
- Chili Powder.
- Garlic Powder.
- Cumin.
- Salt and Pepper.
- Lime Juice.
- Fresh Cilantro.
How to Make Stuffed Poblano Peppers - the Recipe Method
Heat the Grill. Get a grill going good and hot, to about medium-high heat.
Roast the Poblano Peppers. Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred.
Peel the Poblanos. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins.
Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion. See How to Roast Peppers or How to Roast Poblano Peppers.
Core Out the Poblanos. Slit the poblanos up the side and open. Scoop out the insides.
Make Your Stuffing. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
Stuff the Poblanos. Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt.
Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 350 degrees to 375 degrees F.
Serve the Stuffed Poblanos. Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
Boom! Done! You're cream cheese stuffed poblano peppers are ready to serve. It smells wonderful in here! I hope you love them as much as we do!
How to Roast Poblano Peppers In the Oven
ONE: First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet. Olive oil is good, or use a spray oil.
TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides.
Remove them from the oven and let them cool enough to handle.
THREE: Peel off the skins with your fingers. They should remove easily.
Ready for stuffing!
How to Roast Poblano Peppers Over an Open Flame
Flame roasting your poblano peppers is the fastest method. Just get a flame going and set the poblano pepper over it. Let the skin char and blacken.
Flip it every minute or so in order to get all the skin. When it is charred enough, remove it from the flame and let it cool enough to handle.
You can place it into a paper or plastic bag and seal it to let the steam loosen the skins if you need to. Peel away the skin and remove the seeds and innards. You're ready for stuffing!
Cooking Options
You can either GRILL or BAKE these stuffed poblano peppers. You can also roast them however you'd like, either on the grill, in the oven, or over an open flame, as I have done in the video. Any way will work, though.
I have instructions below for grilling the poblanos, but I've also written up more detailed instructions here - How to Grill Poblano Peppers - for your reference if you have further questions. Grilling your poblano peppers allows you to peel off the skins, and it softens up the peppers, reducing the sugars and amino acids within, bringing out entirely new flavors.
Seriously, there is something transcendent about a roasted chili pepper that you'll never get anywhere else.
Recipe Tips & Notes
Add meats to your stuffing. Chorizo is a great addition, as is ground beef or ground turkey or chicken. I also like to include cooked white rice or brown rice, or black beans or pinto beans.
If you're unable to find poblano peppers at your grocery store for whatever reason, you can make this recipe with bell peppers. Either stuff the entire bell pepper with your stuffing mixture and proceed, or slice them in half and stuff the pepper halves.
Check out my Spicy Vegetarian Stuffed Bell Peppers recipe as a reference.
Try other cheeses. Be sure to use good, melty shredded cheeses, as those will work the best. Goat cheese would be a nice addition.
About the Seasonings
Please don't forget your seasonings. I used a simple blend of chili powder, cumin, garlic powder and salt and pepper. At least season with salt and pepper. A nice Homemade Cajun Seasoning Blend is great here. It's pretty much my daily go-to.
It's also interesting with curry seasonings. Try my Homemade Vindaloo Curry Powder with it. Such a great recipe.
If you'd like a spicier version, include a bit more chili powder.
Storage Information
Store leftover stuffed poblano peppers in a sealed container in the refrigerator for up to 5 days. You can gently reheat them in the oven to enjoy again.
You can also freeze stuffed poblano peppers in vacuum sealed containers for 3 months or longer.
Patty's Perspective
Yummy, ooey-gooey deliciousness. Mike was worried this would be too cream-cheesy, but it was out of this world for me. Bring on the cheese! Who doesn't love cheese? I have Wisconsin in my blood. I love this recipe.
Check Out Some My Other Popular Stuffed Peppers Recipes
- Picadillo Stuffed Poblano Peppers
- Crock Pot Stuffed Peppers - Mexican Style
- Cajun Chicken Stuffed Poblano Peppers
- Cajun Shrimp Stuffed Poblano Peppers
- Spicy Vegetarian Stuffed Peppers
- Stuffed Pepper Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cream Cheese Stuffed Poblano Peppers - Recipe
Ingredients
- 4 poblano peppers
- A bit of olive oil or a spray oil
- 8 ounces cream cheese softened
- 4 ounces shredded white cheddar cheese
- 1 tablespoon spicy chili powder
- 1 teaspoon garlic powder
- ½ tablespoon ground cumin
- Salt and pepper to taste
- Juice from 1 lime
- Chopped cilantro for garnish
Instructions
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.)
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 8/15/18 to include new photos and a video. It was originally published on 8/14/2015.
Christopher LaMarche says
Try serving with a fire roasted crushed tomato sauce seasoned with a pinch of Mexican oregano.
Mike Hultquist says
Boom! Sounds awesome!
J. Jenkins says
Instead of putting the peppers over an open flame or in the oven, I put them in my Ninji air fryer at 400 degrees for five minutes. After resting in a covered bowl the peppers were easy to peel. I stuffed them with the filling and put them back into the air fryer at 390 degrees until the cheese melted. Yum.
PS I often line the air fryer basket with foil for easy cleanup... works well with this recipe.
Mike Hultquist says
Awesome! Thanks for sharing your method!
Clate says
I'm definitely gonna try this and add seasoned shrimp for a seafood flair.
Mike Hultquist says
Awesome, Clate!
Patricia Cheyne says
Fabulous! Made with poblanos from my garden & Loved this! Had to use chipotle instead of chili powder (didn’t have chili), delish but need less chipotle than chili. Can’t wait to make again!
Mike Hultquist says
Awesome! Thanks, Patricia! Very happy you enjoyed it. =)
DAVID E CROQUART says
Hi Mike.
I just tried to make this cream cheese poblano peppers for the first time. I over cooked with the oven broiler and the peppers were limp rags. Oh well. Since I had already made the mixture I decided to dump it all into a blender. It tastes great. I think it will make a good "MILDLY WARM DIP". I don't know as I have to get the chips tomorrow.
Thanks for your recipes. I will keep trying them. Who knows how many new hot dips I will invent. 🙁
David.
Mike Hultquist says
Glad you were able to save the day, David!
Becky says
Mike! Made these tonight with our first batch of hatch peppers from the farm stand. They were soooo good! Also, made your fajita seasoning and rubbed pork chops with it and grilled them to go with the peppers. Add some salad, perfect dinner! Thank you so much for the inspiration!
Mike Hultquist says
Glad you enjoyed it, Becky!
Shirley Carsey says
Can these be frozen after assembled?
Michael Hultquist - Chili Pepper Madness says
Shirley, yes, I have a post on Freezing Stuffed Peppers here for review: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/
Jo says
Oh good Lord! These were amazing... fixed Spanish rice with them.... We loved it! I used to live in Texas but live north of Pittsburgh pa now....not a lot of Mexican restaurants around here.... Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Sure thing, Jo! Glad you enjoyed it! Thanks for sharing your comments! I appreciate it. =)
J says
Grew our own poblanos in our garden. Pulled all of them last evening before our freeze.
used your recipe with a variety of cheeses and added shredded chicken with corn. About ready to eat.
Mike Hultquist says
Perfect! Enjoy!!
Gale says
Made this awesome recipe last night since we have quite a few Anaheim peppers growing in the garden. I did modify some I added Cajun seasoning,sour cream and some scallions. Place them in a small pan sprinkled them with some Monterey Jack and panko crumbs. Since we don’t have a grill I baked till they where crispy brown. Wife has already asked when am I making them again. Love it!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Gale! Nice.
Courtney says
Oh, man! These were perfect! I live in a condo, and I don't have a grill, so I just stuffed the peppers with the cheese mixture and baked them in the top of the oven at 420 degrees F for 20 minutes. They blistered nicely in the oven, and they tasted so amazing. I've made a few hot sauces based on your recipes, and they were all perfect. This is the first time I've ever made one of your cooking recipes, and it was also no less than perfection. You, sir, are a master of the chili pepper. I'm so glad you made this awesome chili pepper website.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks so much, Courtney! I greatly appreciate it! =)
Kevin Moser says
So good! Added crumbled bacon to the cheese mixture. Definitely do these again!
Michael Hultquist - Chili Pepper Madness says
A perfect addition, Kevin!
Geoffrey says
My store had no poblano peppers. Can I use red peppers?
Michael Hultquist - Chili Pepper Madness says
Geoffrey, yes, you can stuff any pepper, actually, as long as it is large enough.
Crystal the pistol says
I made these and added some homemade chorizo on top with a little shredded Monterey jack. side salad with homemade ranch dressing. It was so good. Husband send restaurant quality. We've live in So Cal, TX, NM and AZ. So we know good Mexican food. Now in Norther Ohio. I have to get creative sometimes. I stumbled onto you website trying figure out what to do with some dried peppers I got in AZ. WOW! I'm hooked. Thanks for all the great recipes!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you are enjoying the recipes, Crystal! Super happy to be helpful. I love the addition of the chorizo. Very nice.
Tito says
Thinking of smoking/grilling the peppers a day ahead and then finishing them off the next day. Do you think this would mess anything up?
Michael Hultquist - Chili Pepper Madness says
Tito, you MIGHT want to freeze them then just bring them to temp in the oven the next day. Let me know how that goes.
Lauralee says
Hello,
I loved your recipe! I did go ahead and used seasoned ground chicken in mine. I added Cumin, Cayenne fresh garlic, salt, and pepper to that. I used also used Gruyere with my cream cheese along with a few black beans oh and Frozen chives from my garden. It was so so good!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Lauralee!
Crispt says
Used recipe as a framework. Modified as follows: washed & sliced Poblanos in half. Oiled them & baked at 375 for 10 minutes in my Instant Pot. I did not peel the skin off. Stuffed them with leftover buttery garlic rice, added more minced garlic, lots of chili pepper, increased cumin, salt & pepper, cream cheese, shredded white cheddar cheese. Topped with little bit more cheddar cheese. Baked for 10 more minutes in my Instant Pot. Seriously the best stuffed Poblanos I have ever eaten!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Crispt!!
Nicole says
This looks awesome! Doing keto and thought poblano peppers are keto friendly being only 4g carbs - 3g fiber so 1g net carb. Wondering if you could provide some more info on your nutrition info please?
Michael Hultquist - Chili Pepper Madness says
Thanks, Nicole. I can only publish what my nutrition calculator provides for me. Not sure what else you'd like me to include? I don't follow Keto myself, but know many people who do. I'm happy to make updates/notes if I can.
Heather says
OMG! These are amazing! I eat low carb so I was looking for a chili relleno alternative. These are perfect I used “taco and fajita” seasoning instead of chili powder and wrapped them with bacon before grilling.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed them, Heather!
Amanda says
This recipe is phenomenal we made burritos with it!!with rice and beans. The flavor is top notch!will be making this alot and bragging out great it isthanks so much for dhar9ng this recipe
Michael Hultquist - Chili Pepper Madness says
Excellent! I love the burritos idea, Amanda! Super happy you enjoyed it.
Dave says
Is peeling the pepper necessary?
Michael Hultquist - Chili Pepper Madness says
Dave, no, you don't have to peel them. When they are roasted, however, the skins char up and loosen, so can be a texture issue. Let me know how you like it.
Geoffrey Seay says
I added the chorizo to this recipe and now I have to make it once a week for my family!
Michael Hultquist - Chili Pepper Madness says
Nice! Chorizo is SO GOOD here! Love it.
Brett says
Stuck inside with a "stay home order" and told to practice social distancing... Decided to grill seasoned chicken breasts and add to the recipe. Very good addition. Amped it up a bit with Peguin chili powder and a dash of habanero chili powder... So good... Love your recipes Mike. I keep coming back again and again. Love this site.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brett! I love to hear this!
Nancy E. says
I LOVE chiles rellenos. But having “inherited” just one poblano pepper, I didn’t have any of the other traditional ingredients, so found your recipe while sheltering at home. In my freezer was cooked crumbled Italian sausage and cooked rice, both of which I added to my solo pepper. YUM! I restrained myself and had only half, saving to savor the rest later. THANKS so much!
Michael Hultquist - Chili Pepper Madness says
Excellent, Nancy! Glad you enjoyed it! I appreciate the comments!!
Anthony Armenta says
Solid recipe! I added baby shrimp to this mix. The family and I cannot get enough. Really a great recipe. Thank you.
Michael Hultquist - Chili Pepper Madness says
Thanks, Anthony! Super happy the whole family loved it! I appreciate you letting me know. Enjoy.
Cindy Mckown says
Absolutley loved this recipe..made this tonight,made homemade guacamole on a bed of lettuce, added salsa, sour cream..BAM dinner. I am on a low carb diet.. This is a keeper
Michael Hultquist - Chili Pepper Madness says
Awesome! Sounds like a great dinner, Cindy! Glad you loved it. Thanks!!!
Alicia says
Do you use sharp white cheddar? I can't seem to find any white cheddar that isn't sharp in the store
Michael Hultquist - Chili Pepper Madness says
Alicia, you can use any cheddar cheese, or any cheese that it nice and melty, really. Let me know how it turns out for you.
Bradley Woods says
Great recipe!
I used a pound of sausage in mine...
Michael Hultquist - Chili Pepper Madness says
Perfect, Bradley! Sausage would be outstanding here. Nice.
Monica | Nourish + Fete says
These are the BEST game day snack! And I love that you roast the peppers over an open gas flame. I love doing it that way, too, it's so quick and easy and just plain fun!
Michael Hultquist - Chili Pepper Madness says
Awesome, thanks, Monica! They are pretty fun.
Shanika says
Oh my, oh my! These stuffed peppers look insanely delicious! I love that you stuffed them with cream cheese! I need to try this! OMG!
Michael Hultquist - Chili Pepper Madness says
Super tasty for sure!
Ellen says
Thanks for the tips on oven roasting the poblanos. That's great information!
Michael Hultquist - Chili Pepper Madness says
Thanks!
Abby says
Love this recipe. I do add chunks of chicken breast as a binder for the amount of cheese.
Michael Hultquist - Chili Pepper Madness says
It's so good with chunks of chicken. Very nice addition.
Emily says
I hear you lady. When the cream cheese train starts going you best jump on. Great recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Em!
Liz` says
Such a perfect blend of creamy cheese and spice! These would also be perfect for game day!
Michael Hultquist - Chili Pepper Madness says
Agreed!
Kathy says
Another variation..I cook up a bag of frozen cauliflower as directed and mash it with potato masher. I also add 1 pound of hot sausage. Mix with cream cheese and your spices aNd stuff pablano.. don’t taste flavor of cauliflower..it more or less just bulks it up delicious and your getting some veggies and protein too!
Michael Hultquist - Chili Pepper Madness says
Perfect, Kathy! I love the variation! Must try. YUM.
JuliaInNM says
A few suggestions: where disposable gloves when peeling so you don't get the chili oils on your hands.
We have added leftover protein to the cheeses, always cooked ahead/ unless it is shrimp. Chorizo is our favorite meat for the southwest spiciness it lends. We've added a few Tbsps. of green salsa verde to the cheeses as well to spice it up.
Michael Hultquist - Chili Pepper Madness says
Thanks, Julia. Great tips on adding proteins. Excellent for sure. And yes, wearing gloves is smart when handling peppers, especially the hotter ones. See this page for How to Stop the Chili Pepper Burn.
Stephanie says
Needs some chicken, the idea of salsa Verde sounds great. I'm trying it that way, love, love, love, poblanos.
Claudia Lamascolo says
What a great idea to add this cream cheese to these delicious peppers that a beautiful stuffed pepper photo as well ..
Michael Hultquist - Chili Pepper Madness says
Thanks, Claudia. Makes them extra creamy.
Pam says
Perfect timing as we have a bumper crop of end-of-the-season poblano peppers in our garden. These look divine!
Michael Hultquist - Chili Pepper Madness says
Thanks, Pam. Yes, perfect use of those poblanos for sure!
Sally@Good Dinner Mom says
This will be featured on my menu soon! We love stuffed poblanos and one of my family members is vegetarian. Thanks for sharing, nice photos, too! Pinned 😉
Michael Hultquist - Chili Pepper Madness says
Awesome! I know, poblanos are the BEST.
Stephanie Allen says
Delicious!! I love spending time with my bf grilling, but I’m a vegetarian so I have to get creative! These were a homer in for a fun and simple grill night! Thanks for the easy video and great recipe!
Michael Hultquist - Chili Pepper Madness says
Excellent, Stephanie! Super happy they were a hit! Great on the grill.
Traci says
Omgosh I'm pretty sure I'm already in love with this recipe! Yummm! Just had some poppers the other day, so I'm all in the mood for more. Just pinned these!
Michael Hultquist - Chili Pepper Madness says
Excellent!
Linda says
Who wouldn't love something ooey gooey like this? Very appreciative of the outdoor grilling instructions, as it's still hot out and I'm not ready to turn on the oven.
Michael Hultquist - Chili Pepper Madness says
Thanks, Linda. It's definitely one I love!
Marsha says
When we do our stuffed peppers. My family love them wrapped with bacon and baked. I can never make enough to satisfy them.
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Marsha!
Eva says
I noticed garlic powder in the ingredients, but not used in the directions. Where does the garlic powder come in?
Michael Hultquist - Chili Pepper Madness says
Eva, add the garlic powder when you add the chili powder and other seasonings. Thanks! I hope you enjoy it.
Roger Papadakos says
How many carbs, fiber & calories??
Michael Hultquist - Chili Pepper Madness says
Roger, I updated the recipe with a better printable recipe card that includes calorie information. Thanks!
m skates says
used cooked crumbled bacon in cream cheese
Michael Hultquist - Chili Pepper Madness says
Great addition!
Duane angevinw says
Great ideas
Michael Hultquist - Chili Pepper Madness says
Thanks!
Steve says
Great flavor. Bay shrimp also works well with the cream cheese filling.
Michael Hultquist - Chili Pepper Madness says
Thanks. Yes, shrimp would be a GREAT addition here. Nice.
Candy says
Can these be made the day ahead?
REPLY: Absolutely. Just keep them wrapped or covered in the fridge, or properly freeze them until ready to use. -- Mike from Chili Pepper Madness.
Abby says
I have used your filling recipe, but roasted the peppers whole in the oven at 475 until blistered, slice, core and stuff.. Have also added pulled pork or diced chicken breast to cheese mixture. Bake at 375, covered until cheese is bubbling. All are amazing!
Michael Hultquist - Chili Pepper Madness says
That sounds awesome, Abby