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Home » Cream Cheese Stuffed Poblano Peppers

Cream Cheese Stuffed Poblano Peppers

by Mike Hultquist · Aug 24, 2018 · 98 Comments

Jump to Recipe

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. 

Cream Cheese Stuffed Poblano Peppers - Recipe

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.

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.

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

How to Roast Poblano Peppers

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 a Poblano Pepper

Flame Roasting a Poblano Pepper

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!

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 shredded 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.

Recipe Notes and Variations

You can also include meats with your stuffing. Chorizo is a great addition, as is ground beef or ground chicken. I also like to include cooked rice or black 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.

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.

Cream Cheese Stuffed Poblano Peppers are delicious.

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
  • Learn more about poblano peppers here

Cream Cheese Stuffed Poblano Peppers - Read to Eat

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
Print

Cream Cheese Stuffed Poblano Peppers - Recipe

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. 
Save Recipe Saved!
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 342kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.96 from 41 votes
Leave a Review

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

Heat Factor: Low. No big heat here, but loads of flavor!

Nutrition Information

Calories: 342kcal   Carbohydrates: 10g   Protein: 11g   Fat: 29g   Saturated Fat: 17g   Cholesterol: 92mg   Sodium: 396mg   Potassium: 375mg   Fiber: 2g   Sugar: 5g   Vitamin A: 2080IU   Vitamin C: 95.7mg   Calcium: 285mg   Iron: 1.7mg
Cream Cheese Stuffed Poblano Peppers - Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 8/15/18 to include new photos and a video. It was originally published on 8/14/2015.

Cream Cheese Stuffed Poblano Peppers, my favorite stuffed peppers

Categories: Game Day Tags: Chili Pepper Madness, chili pepper recipe, low budget/inexpensive meals, poblano pepper, vegetarian

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    Recipe Rating




  1. J. Jenkins says

    October 27, 2022 at 11:34 am

    5 stars
    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.

    Reply
    • Mike Hultquist says

      October 27, 2022 at 11:35 am

      Awesome! Thanks for sharing your method!

      Reply
  2. Clate says

    October 02, 2022 at 1:44 pm

    5 stars
    I'm definitely gonna try this and add seasoned shrimp for a seafood flair.

    Reply
    • Mike Hultquist says

      October 03, 2022 at 2:01 am

      Awesome, Clate!

      Reply
  3. Patricia Cheyne says

    August 17, 2022 at 6:09 pm

    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!

    Reply
    • Mike Hultquist says

      August 17, 2022 at 9:02 pm

      Awesome! Thanks, Patricia! Very happy you enjoyed it. =)

      Reply
  4. DAVID E CROQUART says

    August 08, 2022 at 9:17 pm

    5 stars
    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.

    Reply
    • Mike Hultquist says

      August 08, 2022 at 9:31 pm

      Glad you were able to save the day, David!

      Reply
  5. Becky says

    August 06, 2022 at 7:50 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      August 07, 2022 at 8:01 am

      Glad you enjoyed it, Becky!

      Reply
  6. Shirley Carsey says

    March 08, 2022 at 12:24 am

    Can these be frozen after assembled?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 08, 2022 at 6:51 am

      Shirley, yes, I have a post on Freezing Stuffed Peppers here for review: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/

      Reply
  7. Jo says

    January 10, 2022 at 2:45 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 10, 2022 at 3:01 pm

      Sure thing, Jo! Glad you enjoyed it! Thanks for sharing your comments! I appreciate it. =)

      Reply
      • J says

        October 20, 2022 at 4:24 pm

        5 stars
        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.

        Reply
        • Mike Hultquist says

          October 20, 2022 at 4:49 pm

          Perfect! Enjoy!!

          Reply
  8. Gale says

    August 19, 2021 at 10:15 am

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2021 at 1:17 pm

      Awesome! Glad you enjoyed it, Gale! Nice.

      Reply
  9. Courtney says

    August 09, 2021 at 8:37 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2021 at 9:48 pm

      Nice! Thanks so much, Courtney! I greatly appreciate it! =)

      Reply
  10. Kevin Moser says

    March 20, 2021 at 7:38 am

    5 stars
    So good! Added crumbled bacon to the cheese mixture. Definitely do these again!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 20, 2021 at 8:58 am

      A perfect addition, Kevin!

      Reply
  11. Geoffrey says

    March 13, 2021 at 2:29 pm

    5 stars
    My store had no poblano peppers. Can I use red peppers?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 13, 2021 at 2:53 pm

      Geoffrey, yes, you can stuff any pepper, actually, as long as it is large enough.

      Reply
  12. Crystal the pistol says

    February 23, 2021 at 8:12 am

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2021 at 9:46 am

      Awesome! Glad you are enjoying the recipes, Crystal! Super happy to be helpful. I love the addition of the chorizo. Very nice.

      Reply
  13. Tito says

    November 23, 2020 at 11:12 pm

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 28, 2020 at 2:56 pm

      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.

      Reply
  14. Lauralee says

    October 28, 2020 at 11:44 am

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 28, 2020 at 12:00 pm

      Excellent! Glad you enjoyed it, Lauralee!

      Reply
  15. Crispt says

    October 03, 2020 at 1:42 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 7:37 am

      Excellent! Thanks, Crispt!!

      Reply
  16. Nicole says

    September 16, 2020 at 3:25 pm

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2020 at 3:31 pm

      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.

      Reply
  17. Heather says

    August 23, 2020 at 2:45 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 24, 2020 at 2:26 pm

      Excellent! Glad you enjoyed them, Heather!

      Reply
  18. Amanda says

    July 24, 2020 at 11:30 pm

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 25, 2020 at 9:29 am

      Excellent! I love the burritos idea, Amanda! Super happy you enjoyed it.

      Reply
  19. Dave says

    May 26, 2020 at 4:08 pm

    Is peeling the pepper necessary?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 26, 2020 at 4:24 pm

      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.

      Reply
  20. Geoffrey Seay says

    May 17, 2020 at 6:15 am

    5 stars
    I added the chorizo to this recipe and now I have to make it once a week for my family!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 17, 2020 at 9:56 am

      Nice! Chorizo is SO GOOD here! Love it.

      Reply
  21. Brett says

    April 01, 2020 at 5:43 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 02, 2020 at 7:48 am

      Thanks, Brett! I love to hear this!

      Reply
  22. Nancy E. says

    March 28, 2020 at 11:35 am

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 29, 2020 at 1:48 pm

      Excellent, Nancy! Glad you enjoyed it! I appreciate the comments!!

      Reply
  23. Anthony Armenta says

    February 20, 2020 at 9:15 pm

    5 stars
    Solid recipe! I added baby shrimp to this mix. The family and I cannot get enough. Really a great recipe. Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 21, 2020 at 7:32 am

      Thanks, Anthony! Super happy the whole family loved it! I appreciate you letting me know. Enjoy.

      Reply
  24. Cindy Mckown says

    January 28, 2020 at 5:31 pm

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 28, 2020 at 5:42 pm

      Awesome! Sounds like a great dinner, Cindy! Glad you loved it. Thanks!!!

      Reply
  25. Alicia says

    January 03, 2020 at 6:09 pm

    Do you use sharp white cheddar? I can't seem to find any white cheddar that isn't sharp in the store

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 04, 2020 at 9:45 am

      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.

      Reply
  26. Bradley Woods says

    December 16, 2019 at 7:01 pm

    5 stars
    Great recipe!
    I used a pound of sausage in mine...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 17, 2019 at 7:35 am

      Perfect, Bradley! Sausage would be outstanding here. Nice.

      Reply
  27. Monica | Nourish + Fete says

    January 13, 2019 at 8:19 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 13, 2019 at 11:47 pm

      Awesome, thanks, Monica! They are pretty fun.

      Reply
  28. Shanika says

    January 13, 2019 at 7:36 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 13, 2019 at 11:46 pm

      Super tasty for sure!

      Reply
  29. Ellen says

    January 13, 2019 at 7:04 pm

    5 stars
    Thanks for the tips on oven roasting the poblanos. That's great information!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 13, 2019 at 11:46 pm

      Thanks!

      Reply
    • Abby says

      January 18, 2020 at 7:13 pm

      5 stars
      Love this recipe. I do add chunks of chicken breast as a binder for the amount of cheese.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 18, 2020 at 7:42 pm

        It's so good with chunks of chicken. Very nice addition.

        Reply
  30. Emily says

    January 13, 2019 at 6:48 pm

    5 stars
    I hear you lady. When the cream cheese train starts going you best jump on. Great recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 13, 2019 at 11:46 pm

      Thanks, Em!

      Reply
  31. Liz` says

    January 13, 2019 at 6:22 pm

    5 stars
    Such a perfect blend of creamy cheese and spice! These would also be perfect for game day!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 13, 2019 at 11:45 pm

      Agreed!

      Reply
  32. Kathy says

    November 21, 2018 at 3:30 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 21, 2018 at 4:15 pm

      Perfect, Kathy! I love the variation! Must try. YUM.

      Reply
  33. JuliaInNM says

    September 22, 2018 at 11:05 am

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 22, 2018 at 2:33 pm

      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.

      Reply
    • Stephanie says

      October 20, 2019 at 12:49 pm

      4 stars
      Needs some chicken, the idea of salsa Verde sounds great. I'm trying it that way, love, love, love, poblanos.

      Reply
  34. Claudia Lamascolo says

    August 29, 2018 at 9:46 am

    5 stars
    What a great idea to add this cream cheese to these delicious peppers that a beautiful stuffed pepper photo as well ..

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2018 at 10:45 am

      Thanks, Claudia. Makes them extra creamy.

      Reply
  35. Pam says

    August 29, 2018 at 9:30 am

    5 stars
    Perfect timing as we have a bumper crop of end-of-the-season poblano peppers in our garden. These look divine!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2018 at 10:45 am

      Thanks, Pam. Yes, perfect use of those poblanos for sure!

      Reply
  36. Sally@Good Dinner Mom says

    August 29, 2018 at 9:04 am

    5 stars
    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 😉

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2018 at 9:11 am

      Awesome! I know, poblanos are the BEST.

      Reply
    • Stephanie Allen says

      June 12, 2019 at 8:46 pm

      5 stars
      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!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 12, 2019 at 10:30 pm

        Excellent, Stephanie! Super happy they were a hit! Great on the grill.

        Reply
  37. Traci says

    August 29, 2018 at 8:58 am

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2018 at 9:11 am

      Excellent!

      Reply
  38. Linda says

    August 29, 2018 at 8:46 am

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2018 at 8:48 am

      Thanks, Linda. It's definitely one I love!

      Reply
  39. Marsha says

    August 28, 2018 at 5:29 pm

    5 stars
    When we do our stuffed peppers. My family love them wrapped with bacon and baked. I can never make enough to satisfy them.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2018 at 6:31 am

      Sounds awesome, Marsha!

      Reply
  40. Eva says

    June 07, 2018 at 1:56 pm

    4 stars
    I noticed garlic powder in the ingredients, but not used in the directions. Where does the garlic powder come in?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2018 at 2:07 pm

      Eva, add the garlic powder when you add the chili powder and other seasonings. Thanks! I hope you enjoy it.

      Reply
  41. Roger Papadakos says

    May 11, 2018 at 3:51 pm

    How many carbs, fiber & calories??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 11, 2018 at 5:41 pm

      Roger, I updated the recipe with a better printable recipe card that includes calorie information. Thanks!

      Reply
  42. m skates says

    September 05, 2016 at 10:48 am

    used cooked crumbled bacon in cream cheese

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2018 at 2:08 pm

      5 stars
      Great addition!

      Reply
  43. Duane angevinw says

    August 05, 2016 at 11:47 pm

    5 stars
    Great ideas

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2018 at 2:08 pm

      Thanks!

      Reply
  44. Steve says

    May 23, 2016 at 8:32 pm

    5 stars
    Great flavor. Bay shrimp also works well with the cream cheese filling.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2018 at 2:09 pm

      Thanks. Yes, shrimp would be a GREAT addition here. Nice.

      Reply
  45. Candy says

    April 07, 2016 at 6:10 pm

    5 stars
    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.

    Reply
  46. Abby says

    February 21, 2016 at 11:40 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 03, 2018 at 8:09 am

      5 stars
      That sounds awesome, Abby

      Reply

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