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Home » Chili Pepper Recipes » Stuffed Peppers » Cheese Stuffed Poblano Peppers

Cheese Stuffed Poblano Peppers

by Mike Hultquist · May 19, 2014 · 10 Comments

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Grilled Cheese Stuffed Poblano Peppers Recipe

A recipe for grilled stuffed peppers with poblano peppers that are filled with cheddar and mozzarella cheeses, then grilled until nice and melty. So delicious!

Grilled Cheese Stuffed Poblano Peppers Recipe

Cheese Stuffed Poblano Peppers Recipe

Super easy recipe alert, my friends! We're cooking up some grilled stuffed peppers tonight, and they're crazy delicious. I made lots of stuffed peppers - see my Stuffed Pepper Recipes collection - and these are some of the simplest.

We're making Cheese Stuffed Poblano Peppers on the grill, and I think you're going to love them.

This has been a very popular recipe on the web site for a long time now. You can prepare roasted stuffed poblano peppers easily on the grill with very few ingredients. Grilled stuffed peppers stand perfectly alone in flavor, but when you pair them with cheese, you're in for a special meal.

These are great for serving in many different ways -  as part of your main course, as the star of your dish, as a cheesy side, or as a component in dishes like grilled burgers or large sandwich toppings. 

So many ways to enjoy them. 

Let's talk about how we make grilled cheese-stuffed poblano peppers, shall we?

Cheese Stuffed Poblano Peppers Ingredients

  • Poblano Peppers. For stuffing. We are going to roast them.
  • Cheese. Use white cheddar and mozzarella, though any melty cheese will do. Use your favorites.
  • Olive Oil. For the grates, if needed.

How to Make Cheesy Grilled Stuffed Peppers - The Recipe Method

Char the Poblano Peppers. Heat grill to medium heat and lightly oil the grates. Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred and the peppers are tender.

Grilling Poblano Peppers on a grill to char their skins

Set them into a plastic bag and seal, allowing them to steam and cool.

Peel the Poblanos. Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel. Learn more about how to roast poblano peppers or how to roast chili peppers for other roasting options.

Peeling the grilled poblano peppers

Stuff the Peppers. Cut the peppers from stem to tip and remove the stems and seeds. I usually leave the stems on as they look nice for serving.

Stuff each poblano pepper with shredded cheese, 1.5 ounces each of cheddar cheese and mozzarella cheeses.

Stuffing roasted poblano peppers with cheese

Grill the Cheese Stuffed Poblanos. Set back onto the grill over indirect heat and let the peppers cook for 6-8 minutes, or until cheese is melted. Serve!

Three Poblano peppers stuffed with cheese on a plate

Boom! Done! Your melty grilled cheese stuffed poblano peppers are ready to serve! They look wonderful, don't they? Super easy to make, very few ingredients. Quite satisfying!

Poblano peppers stuffed with cheese on a plate

That's it, my friends. I hope you enjoy these grilled cheese stuffed poblano peppers. Super tasty! Nice and cheesy! Let me know if you make them. I'd love to hear how it turned out for you. 

Recipe Tips & Notes

  • Serving Ideas. You can enjoy these stuffed poblanos on their own, though I love serving them on top of grilled burgers for a flavorful spin on cheeseburgers. I think you'll love it!
  • The Cheeses. You can definitely use other cheeses to your preference, as long as they are melty cheeses. Consider cheddar, Monterrey jack, pepper jack cheese  or others. 
  • Other Variations. Introduce other elements for a fuller meal, like cooked ground beef, turkey, pork or other meat mixture, or use cooked rice. You can also incorporate lots of seasonings, if desired. The recipe also works with other larger peppers, like bell peppers.
  • Toppings. I like to sprinkle on fresh chopped herbs and spicy chili flakes. Try them with a dollop of sour cream or squeeze of lime juice, or topped with cheese sprinkles.
  • Roasting Alternatives. If you're not comfortable with grilling the peppers, consider the oven method. Simply preheat your oven to medium-high heat - 400 degrees F is good. Set them poblanos onto a baking sheet, then bake them until the skins char and bubble up, flipping them part way through. Learn more about how to roast poblano peppers or how to roast chili peppers for other roasting options.

Storage & Leftovers

Storing your Grilled Cheese Stuffed Poblano Peppers in an airtight container in the fridge may allow to keep them for up to 2-3 days. To maximize the storage life, make sure to refrigerate the peppers promptly.

Check Out Some My Other Popular Stuffed Peppers Recipes

  • Stuffed Poblano Peppers
  • Cream Cheese Stuffed Poblano Peppers
  • Picadillo Stuffed Poblano Peppers
  • Crock Pot Stuffed Bell Peppers
  • Cajun Chicken Stuffed Poblano Peppers
  • Cajun Shrimp Stuffed Poblano Peppers
  • Stuffed Pepper Recipes
  • Learn more about poblano peppers here
A poblano pepper that has been stuffed with cheese and grilled

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 poblano pepper that has been stuffed with cheese and grilled
Print

Grilled Cheese Stuffed Poblano Peppers Recipe

A recipe for grilled stuffed peppers with poblano peppers that are filled with cheddar and mozzarella cheeses, then grilled until nice and melty. So delicious!
Save Recipe Saved!
Course: Appetizer, Main Course
Cuisine: American
Keyword: poblanos, stuffed peppers
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Calories: 322kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 3 votes
Leave a Review

Ingredients

  • 4 poblano peppers
  • 6 ounces cheddar cheese shredded
  • 6 ounces mozzarella cheese shredded
  • Oil as needed

Instructions

  • Heat grill to medium heat and lightly oil the grates.
  • Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
  • Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
  • Slit each poblano pepper from stem to tip and scoop out the innards.
  • Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
  • Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
  • Serve!

Nutrition Information

Calories: 322kcal   Carbohydrates: 7g   Protein: 21g   Fat: 23g   Saturated Fat: 14g   Cholesterol: 78mg   Sodium: 534mg   Potassium: 282mg   Fiber: 2g   Sugar: 3g   Vitamin A: 1155IU   Vitamin C: 95.7mg   Calcium: 533mg   Iron: 0.9mg
A poblano pepper that has been stuffed with cheese and grilled
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.

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    Recipe Rating




  1. Melanie Hajos Hazelrig says

    November 19, 2024 at 8:34 pm

    5 stars
    Oh, so much cheese! Too much saturated fat. Boy was it worth it! I tried it hot on a plate, on top of a hamburger, and cold with some roasted veggies. I definitely will be making this anytime my diet allows.

    Reply
    • Mike Hultquist says

      November 19, 2024 at 10:21 pm

      I want that! On a burger! I'm in! Next time. Thanks, Melanie.

      Reply
  2. Deb says

    August 25, 2022 at 9:28 am

    Sorry I just re read the recipe and saw you included oven instructions. making them tomorrow thank u

    Reply
    • Mike Hultquist says

      August 25, 2022 at 9:32 am

      No problem, Deb. Enjoy!

      Reply
  3. Deb says

    August 25, 2022 at 9:26 am

    Can I do these in an oven versus grill?

    Reply
    • Mike Hultquist says

      August 25, 2022 at 9:31 am

      Absolutely. You can bake them at 350-400 degrees F.

      Reply
  4. Jérémie says

    August 01, 2022 at 6:02 am

    5 stars
    So simple and so good? no... but yeeeees!
    I'll be making it again shortly, maybe with a little Cajun seasoning to spice it up.

    Reply
    • Mike Hultquist says

      August 01, 2022 at 7:01 am

      Sounds like perfection to me, Jérémie!

      Reply
  5. Elizabeth Zampogna says

    July 26, 2019 at 8:56 pm

    5 stars
    We Love this recipe. Simple and tasty. Having some tonight.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 27, 2019 at 2:03 pm

      Excellent! Enjoy.

      Reply

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