Cream Cheese Stuffed Poblano Peppers
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
The whole world needs more cream cheese stuffed poblano peppers, those earthy, grillable, tasty, awesome chili peppers that are the perfect vessels for many a delicious stuffing.
Patty was in the mood for something a little decadent and the first thing that popped into my mind was cream cheese.
Cream cheese? Really? I have no idea why. There are so many decadent options around. Decadence abounds! But once the cream cheese train started rolling, I couldn’t get off, so the idea snowballed into the recipe you see below.
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.
How to Make Cream Cheese Stuffed Poblano Peppers – The Recipe Method
Once you grill or roast the pepper and peel off the skin, get your cream cheese mixture all up inside that crazy grilled poblano and either toss it back on the grill for the cheeses to melt, or pop it in the oven, per below.
If you don’t feel like grilling – or maybe it’s just too cold outside if you’re finding this recipe in the winter – try roasting them in the oven instead. See How to Roast Peppers or How to Roast Poblano Peppers.
Or Roast them over an open flame. Instructions on that below.
How to Roast and Peel 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.
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 you’re ready for stuffing!
About the Stuffing
You might need to vary up the amount of stuffing based on the size of the poblano peppers. I used a combination of cream cheese and white cheddar cheese, along with some of my preferred seasonings, but you can include other cheeses if you’d like.
Be sure to use good, melty cheeses, as those will work the best. Goat cheese would be a nice addition.
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.
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
- Learn more about poblano peppers here
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.
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
- 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
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Get a grill going good and hot, to about medium-high heat.
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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.)
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Slit the poblanos up the side and open. Scoop out the insides.
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In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
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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.
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Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
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Serve and enjoy!
Recipe Video
Heat Factor: Low. No big heat here, but loads of flavor!
NOTE: This recipe was updated on 8/15/18 to include new photos and a video. It was originally published on 8/14/2015.
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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.
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.
What a great idea to add this cream cheese to these delicious peppers that a beautiful stuffed pepper photo as well ..
Thanks, Claudia. Makes them extra creamy.
Perfect timing as we have a bumper crop of end-of-the-season poblano peppers in our garden. These look divine!
Thanks, Pam. Yes, perfect use of those poblanos for sure!
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 😉
Awesome! I know, poblanos are the BEST.
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!
Excellent!
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.
Thanks, Linda. It’s definitely one I love!
When we do our stuffed peppers. My family love them wrapped with bacon and baked. I can never make enough to satisfy them.
Sounds awesome, Marsha!
I noticed garlic powder in the ingredients, but not used in the directions. Where does the garlic powder come in?
Eva, add the garlic powder when you add the chili powder and other seasonings. Thanks! I hope you enjoy it.
How many carbs, fiber & calories??
Roger, I updated the recipe with a better printable recipe card that includes calorie information. Thanks!
used cooked crumbled bacon in cream cheese
Great addition!
Great ideas
Thanks!
Great flavor. Bay shrimp also works well with the cream cheese filling.
Thanks. Yes, shrimp would be a GREAT addition here. Nice.
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.
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!
That sounds awesome, Abby