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Home » Recipes » Appetizers

Stuffed Poblano Peppers

Modified: Jan 2, 2024 · Published: Oct 19, 2016 by Keith · This post may contain affiliate links · Leave a Comment

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

3 stuffed poblano peppers, covered in cheese, on black plate on wooden table with linen napkin

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

ingredients for stuffed poblano peppers on wooden table
  • 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.

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Cheesy Corn-Stuffed Poblano Peppers | superman cooks

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).
3 stuffed poblano peppers, covered in cheese and corn, on black plate on wooden table with linen napkin

FAQ

Can I substitute frozen corn or canned corn?

Yes! If corn is not in season, use frozen corn or canned corn.

What other cheeses can I use?

A blend of cheeses works best We used shredded cheddar, cream cheese and parmesan cheese. You can also use Monterey Jack Cheese, Queso Fresco, or Cotija cheese.

Can I make this recipe with bell peppers?

While we prefer the smoky flavor of poblano peppers, red or green bell peppers will also work.

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3 stuffed poblano peppers, covered in cheese on a black plate with linen napkin

Stuffed Poblano Peppers recipe

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Print Recipe

Stuffed Poblano Peppers are cheesy comfort food. Smoky poblano peppers are generously packed with bacon, sweet corn, and velvety sour cream. 

  • Total Time: 40 mins
  • Yield: 6 portions 1x

Ingredients

Scale
  • 3 poblano peppers
  • 4 oz cream cheese
  • ½ C shredded cheddar cheese
  • 6 slices bacon (cooked and chopped)
  • ½ c sweet corn
  • ¼ C parmesan cheese
  • 2 tbsp sour cream
  • 2 tbsp mayo
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp cilantro

Instructions

  1. Cut peppers in half and seed them and place on foil lined baking sheet.
  2. In a medium bowl, mix all ingredients together except the cheddar cheese.
  3. Stuff each pepper half equally.
  4. Top with cheddar cheese and place in a preheated 300 degree oven for 30 minutes.
  5. Remove from oven and allow to cool for 5 minutes.
  6. Serve and salt and pepper to taste
  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 pepper
  • Calories: 575
  • Sugar: 5.5 g
  • Sodium: 711.4 mg
  • Fat: 51.2 g
  • Carbohydrates: 13.5 g
  • Protein: 16.9 g
  • Cholesterol: 103.9 mg

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