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. Also check out my Southwest Stuffed Poblano Peppers.
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
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.
Sarah Mullin says
Hubby and I Love this recipe. I always add in shrimp. So so good!!
Mike Hultquist says
Sounds like perfection to me, Sarah! Thanks!
Pam says
This was great, and really easy with peppers already charred from the farmers’ market,
Mike H. says
Thank you, Pam!
Eowyn says
This was so gooey and flavorful. Next time I make it ill try wrapping in bacon! Side note: there is a Jeff B. on food.com that is passing your recipe AND photo off as his own. Just thought you should be aware.
Mike Hultquist says
Thanks so much! UGH, I can't find that Jeff B photo - I wish I could report it!
Patti says
Absolutely delicious! It is Dec., so roasted the poblanos in the oven. I did cook up some chorizo and mixed it in with the cream cheese mixture. Baked them in the oven and enjoyed them with pressure cooker black beans and marinated cabbage & onions.Will definitely make again Your recipes never disappoint, Mike!
Mike Hultquist says
Thanks so much, Patti! Glad you enjoyed them!
Anna steward says
Absolutely the BEST RECIPE I have came across on the Internet and I have made tons of recipes....love it great recipe and description!!!!
Mike H. says
Thank you, Anna - enjoy it! =)
Mona says
I love this recipe, but I add 1# of chorizo, browned and drained. I have peeled and not peeled peppers, too. It was one of my COVID recipes that is now in regular rotation. I've even started planting poblano peppers
Mike Hultquist says
Sounds excellent! Chorizo is perfect here! Thanks, Mona.
Theresa says
I cannot wait to try this recipe! I love poblanos!
Mike Hultquist says
Enjoy!
Leslie says
Absolutely delicious
Mike Hultquist says
Thanks, Leslie!
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/