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!
Poblano Peppers Stuffed with Cheese
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. They're a bit like classic chiles rellenos, but so much easier to make, as we're not battering or frying 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.
Ingredients Needed
- 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
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.
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.
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.
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!
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!
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
- 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.
Serving Ideas
These cheesy stuffed poblanos are great as the star of the dish with a side of Mexican Rice, Charleston Red Rice, or simple grilled vegetables.
Wrap them in tortillas for a cheesy taco or burrito topped with the best guacamole ever, pickled red onions, and habanero hot sauce. I love serving them on top of grilled burgers for a flavorful spin on cheeseburgers.
Storage & Leftovers
Store leftover cheese stuffed poblanos in an airtight container in the fridge for up to 2-3 days. To maximize the storage life, make sure to refrigerate the peppers promptly.
To enjoy again, reheat them gently in a pan on the stove top over low heat with a bit of oil, or over indirect heat on the grill. You can also warm them in an air fryer.
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.
Cheese Stuffed Poblano Peppers Recipe
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
NOTE: This recipe was updated on 1/27/26 to include new serving information. It was originally published on 5/19/14.
Joann says
I made the Cheese Stuffed Poblanos and they were a hit. Will definitely make these again. I also had these with Smash Burger Tacos and Mexican Rice.
Mike H. says
Love the combo. Thanks a lot for the review, Joann!
Deb says
They were a hit at the party! And so easy to do with the grill!
Mike H. says
Happy to hear it, Deb. Thank you!
Melanie Hajos Hazelrig says
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.
Mike Hultquist says
I want that! On a burger! I'm in! Next time. Thanks, Melanie.
Melanie Hajos Hazelrig says
Also, a great protein on the side of a salad or with breakfast.
Deb says
Sorry I just re read the recipe and saw you included oven instructions. making them tomorrow thank u
Mike Hultquist says
No problem, Deb. Enjoy!
Deb says
Can I do these in an oven versus grill?
Mike Hultquist says
Absolutely. You can bake them at 350-400 degrees F.
Karen says
Mike,
what rice recipe would you recommend to go along with the poblanos? Maybe with Chorizo?
I can't wait to make this.
Mike Hultquist says
Karen, here are a few recipes I think would go great with these!
Mexican Rice: https://www.chilipeppermadness.com/recipes/mexican-rice/ (easy to add chorizo)
Mexican Rice with Chorizo and Beans: https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/mexican-rice-recipe-chorizo-black-beans/
Charleston Red Rice: https://www.chilipeppermadness.com/recipes/red-rice/ (So good!)
Jérémie says
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.
Mike Hultquist says
Sounds like perfection to me, Jérémie!
Elizabeth Zampogna says
We Love this recipe. Simple and tasty. Having some tonight.
Michael Hultquist - Chili Pepper Madness says
Excellent! Enjoy.