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.
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!!