Best Stuffed Poblano Peppers Recipe

My love affair with stuffed poblano peppers started during a trip to Mexico City fifteen years ago. A street vendor showed me how to char poblanos over an open flame, stuff them with simple cheese and rice, then bake until bubbly. After years of recipe testing for food magazines and teaching cooking classes, I've turned that memory into a foolproof recipe that works in any home kitchen. Emma loves helping me char the peppers - it's become our Sunday tradition.

Three stuffed poblano peppers on a gray plate with melted cheese and chopped cilantro, surrounded by diced tomatoes and lime wedges.

Why You'll Love This Stuffed Poblano Peppers

From years of testing this with families who have picky eaters, I can promise you this stuffed poblano peppers works. The poblanos get sweet and smoky when roasted, which even converts pepper-haters. Emma refused to try peppers for the longest time, but now he asks for these every week. The filling is creamy and comforting, while the cheese on top gets golden and bubbly.

These also save me on busy nights. You can stuff them in the morning, keep them in the fridge, then just pop them in the oven when you get home. They reheat well too, so leftovers actually taste great the next day. And unlike some Mexican dishes that need special ingredients, everything for this stuffed poblano peppers is available at any grocery store.

Jump to:

Why You'll Love This Stuffed Poblano Peppers
Ingredients for Stuffed Poblano Peppers
How To Make Stuffed Poblano Peppers Step By Step
Stuffed Poblano Peppers Variations
Smart Swaps for Stuffed Poblano Peppers
Equipment For Stuffed Poblano Peppers
How to Store Your Leftover Stuffed Poblano Peppers
What to Serve With Stuffed Poblano Peppers
Top Tip
The Recipe My Grandma Wouldn't Let Me Forget
FAQ
Time to Get Cooking!
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Pairing
Stuffed Poblano Peppers

Ingredients for Stuffed Poblano Peppers

The Stars:

Large poblano peppers
Ground beef or chicken
Monterey Jack cheese
White onion
Roma tomatoes
Garlic cloves
Long-grain white rice

A wooden surface with poblano pepper stuffing ingredients: whole poblanos, cooked seasoned ground beef, rice, cheese, tomatoes, onion, garlic, and green sauce in small bowls.

What Makes Them Taste Amazing:

Ground cumin
Smoked paprika
Mexican oregano
Fresh cilantro
Lime juice
Chicken broth
Salt and pepper

If You Want to Get Fancy:

Cotija cheese for sprinkling on top
Oaxaca cheese
Pepper jack cheese
Black beans
Corn kernels

See recipe card for quantities.

An overhead shot of assorted ingredients including cilantro, black beans, corn, cheeses, flour, butter, spices, lime, and seasonings arranged in rustic bowls.

How To Make Stuffed Poblano Peppers Step By Step

Get Those Peppers Ready:

Char poblanos over your gas flame or stick them under the broiler
Keep turning them until they're black all over
Throw them in a bowl and cover for 15 minutes
The skins peel off like magic
Cut a little slit and scrape out the seeds

Two charred poblano peppers in a white bowl, blackened and blistered from roasting.

Make the Filling:

Brown your meat with chopped onions
Toss in garlic for the last minute
Mix in cooked rice and chopped tomatoes
Add your spices - cumin, paprika, oregano
Let it cool down or you'll burn your fingers

A cast-iron skillet of cooked rice and meat filling mixed with diced tomatoes, bell peppers, and fresh herbs.

Stuff and Bake:

Fill each pepper but don't pack them tight
Top with cheese
Put them in a baking dish
Pour a little broth in the bottom

A baking tray with four stuffed poblano peppers topped with melted cheese, while a hand sprinkles fresh cilantro over them.

Finish Them Off:

Add cilantro and lime juice
375°F oven for about 25 minutes
The cheese gets bubbly and golden
Let them sit for 5 minutes

Three stuffed poblano peppers on a white plate with a cheesy topping, garnished with fresh cilantro and diced red onion.

Stuffed Poblano Peppers Variations

Breakfast Style:

Scrambled eggs and breakfast sausage
Mix in some hash browns
Top with salsa and sour cream
Emma calls these "morning peppers"

Tex-Mex Version:

Corn and black beans in the filling
Pepper jack cheese
Serve with guacamole
Feels like a party

Pizza Style:

Italian sausage and marinara
Mozzarella and parmesan
Throw in some pepperoni bits
Kids go crazy for this

Plain Jane:

Just cheese and rice
Add butter to the rice
For when Emma doesn't want "weird stuff"

Smart Swaps for Stuffed Poblano Peppers

Protein Swaps:

Ground beef → Ground turkey (cheaper too)
Fresh meat → Rotisserie chicken, just shred it up
Any meat → Black beans and quinoa when Emma went vegetarian
Regular meat → Chorizo if you want it spicy

Cheese Changes:

Monterey Jack → Pepper jack for heat
Regular cheese → That fancy Oaxaca cheese if you find it
Dairy → Vegan cheese (don't tell anyone, but it's fine)
Mild → Sharp cheddar if you want more flavor

Other Stuff:

Regular onion → Whatever onion you have
White rice → Brown rice or cauliflower rice
Fresh tomatoes → Canned (just drain them good)
Chicken broth → Vegetable broth or water

Equipment For Stuffed Poblano Peppers

Gas burner or broiler
9x13 baking dish
Sharp knife
Cutting board
Large skillet
Mixing bowl

How to Store Your Leftover Stuffed Poblano Peppers

In the Fridge:

Cover them up and they'll last 3-4 days
Reheat in the oven at 350°F for about 15 minutes
Microwave works too, but the cheese won't be as nice
Add a splash of water if they look dry

For Later:

You can freeze them for up to 3 months
Wrap each one separately in foil
Let them thaw in the fridge overnight
Reheat like normal

Make-Ahead Trick:

Just add 5-10 extra minutes to the baking time
Stuff them and put them in the fridge (don't bake yet)
They'll keep for 2 days like this

What to Serve With Stuffed Poblano Peppers

These stuffed poblano peppers are pretty big, so they fill you up fast. But sometimes you want to make it feel like a real dinner. We usually do Mexican rice or just plain white rice - Emma won't eat the Mexican kind, so we stick with plain. Maybe some refried beans from a can and warm tortillas if I remember to buy them. Emma always grabs tortilla chips and calls it good.

If we have company or I'm trying to impress someone, I'll make guacamole and maybe some pico de gallo. That Mexican street corn is great too if you've got the energy. For drinks, we do iced tea with lime or just lemonade. I might have a beer, Emma sticks with water. Don't overthink it - these peppers are already packed with flavor, so you don't need anything fancy on the side.

Top Tip

Emma and I burned our fingers too many times - always let that filling cool first or the cheese turns into lava. I'm talking about a solid 10-15 minutes here, not just a quick "oh it's probably fine" moment. The first time I made these, I was so excited to get them stuffed poblano peppers that I grabbed a handful of hot rice and beef straight from the pan. Big mistake. Emma watched me dance around the kitchen with my fingers in my mouth and said "Mom, maybe we should wait?" Smart kid.

Now we use that cooling time to grate cheese, clean up the stuffed poblano peppers-charring mess, or just sit and talk about our day. Sometimes Emma tells me about school while we wait, and it's become this nice little break in the cooking process. Trust me, a few extra minutes of patience beats having to explain to your family why dinner tastes great but you can't use your hands for the next three days. Plus, the filling actually stuffs easier when it's not molten hot - who knew?

The Recipe My Grandma Wouldn't Let Me Forget

My Grandma Esperanza lived next door when I was a kid, and she made these poblanos every single week. She never wrote anything down, just threw stuff together and somehow it was always perfect. When I turned twelve, she started yanking me into her kitchen every Sunday morning. "You need to know this," she'd say, while I was dying to go play Nintendo with my friends.

Her thing was how she cleaned the stuffed poblano peppers after charring them. Most people just scrape the skin off however, but she'd take a wet paper towel and rub them in these tiny circles until every bit of black was gone. The pepper would be all smooth and shiny when she was done. Then came the weird part - she'd make the tiniest cut and stick her pinky finger inside to get the seeds out. No spoon, no knife, just her finger. "You can feel what you're doing," she'd tell me. I thought it was gross back then, but now I get it.

FAQ

Do you have to peel poblano peppers before stuffing?

Yeah, you gotta peel them or they'll be tough and gross. The charred skin tastes bitter and chewy. After you blacken them up, stick them in a bowl with a lid for 15 minutes. The skin will slide right off. Skip this and you'll hate yourself later.

What is the best thing to do with poblano peppers?

Stuffing them is my favorite, hands down. They're the right size and not too spicy, so even picky kids will eat them. You could chop them up for other stuff, but why would you when you can turn them into a whole meal that fills everyone up?

What's the difference between jalapeño and poblano?

Stuffed Poblano Peppers are way bigger and don't burn your face off like jalapeños do. Jalapeños are tiny little fire bombs. Poblanos are mild enough that Emma can eat them without crying, and they're actually big enough to stuff with real food instead of just flavoring.

What is another name for a poblano pepper in English?

Some stores call them pasilla peppers, but that's wrong. They just don't know any better. Look for the big dark green ones that look like hearts. If the store person doesn't know what poblanos are, just point at the biggest mild peppers they have.

Time to Get Cooking!

Now you've got everything you need to make these stuffed poblano peppers that'll blow your family's minds. From charring the peppers to Grandma's finger trick for the seeds, you're all set to make dinner that actually gets people excited. Emma and I can't wait to see what you do with these.

Want more family dinner winners? Try our Healthy Lemon Chicken Orzo Soup Recipe when you need something warm and cozy. Looking for something with a kick? Our Delicious Crispy Bang Bang Chicken Recipe brings the heat and crunch. And if you're feeling adventurous, The Best Korean Corn Sausage Recipe is a total game-changer that'll have everyone asking for seconds.