Stuffed Poblano Peppers

Cheesy Stuffed Poblano Peppers are a flavor bomb. Smoky poblano peppers are generously packed with bacon, sweet corn and a blend of cheeses.

What is a Poblano Pepper?

A Poblano is a mild chili pepper from Puebla, Mexico. Known for its mild flavor, Poblanos can occasionally have intense heat. The most common variety is dark green but there are also red ones, which are usually stronger and hotter.

This Stuffed Poblano Peppers recipe is the ultimate comfort food. The mix of gooey cheeses and velvety sour cream balances and "cools down" the strong bite of the smoky pepper. Like our Jalapeño Popper Potato Skins and Black Bean Quesadillas, they make an easy, flavor-packed meal or a mouthwatering Game Day Appetizer.

Want a healthier pepper recipe? Try our Blistered Shishito Peppers

Jump to:

• What is a Poblano Pepper?
• Ingredients
• Instructions
• Variations
• Top tip
• Storage
• FAQ
• Related recipes
• Stuffed Poblano Peppers recipe

Ingredients

• POBLANO PEPPERS: poblanos, cleaned and seeded
• CREAM CHEESE: regular cream cheese or Neufchâtel cheese
• CHEDDAR CHEESE: shredded cheddar cheese or shredded Mexican cheese blend
• BACON: bacon, cooked and chopped
• SWEET CORN: fresh sweet corn
• PARMESAN CHEESE: shredded parmesan cheese or grated parmesan cheese
• SOUR CREAM: full fat sour cream or low fat sour cream
• MAYONNAISE: regular mayonnaise or low fat mayo
• ONION POWDER: ground onion powder
• GARLIC POWDER: ground garlic powder
• CILANTRO: fresh cilantro, chopped

*see recipe card for details.

Instructions

1. Prepare the peppers: cut peppers in half and seed them and place on foil lined baking sheet.
2. Mix the filling: In a medium bowl, mix all ingredients together except the cheddar cheese.
3. Stuff the peppers: Stuff each pepper half equally.
4. Bake: top with cheddar cheese and place in a preheated 300° F oven for 30 minutes.
5. Cool: Remove from oven and allow to cool for 5 minutes.
6. Serve: salt and pepper to taste and enjoy.

Variations

• RICE: add cooked white rice, brown rice, or Mexican rice to the stuffing make these peppers more filling
• NO FRESH CORN? use canned corn or thawed frozen corn instead.
• PROTEIN: add ground beef, turkey, or canned black beans to the stuffing for more protein.
• GARNISH: with fresh salsa, guacamole, a dollop of sour cream, or enchilada sauce.

Top tip

Use a blend of cheeses for optimum flavor. We used shredded cheddar, cream cheese and parmesan cheese. You can also use Monterey Jack Cheese, Queso Fresco, or Cotija cheese.

Storage

• MAKE AHEAD: stuff the peppers the day before you want to serve them. Store them in the refrigerator in an airtight container until you are ready to bake.
• STORE leftovers in an airtight container in the refrigerator for up to 3 days.
• REHEAT in the microwave on low.
• FREEZE stuffed peppers in an airtight container for up to 3 months (make sure they have cooled to room temperature before freezing).

FAQ

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