Poblano pepper recipes that call for stuffing are an exercise in creativity and versatility. They are a good place to showcase flavors, and “stuffed” is very much a culinary blank canvas.

It is one of the few scenarios in which you can serve your guests a “pepper full of flavor” and not have them look incredulously at you for sending a vegetable as the main course. With that in mind, here are 17 recipes for your enjoyment, ranging from Meatless Marvels to Cheesy Bravados.

The 17 Best stuffed poblano pepper recipes

1. Cheese-Stuffed Poblano Peppers

Cheese-Stuffed Poblano Peppers are roasted poblano peppers filled with a savory blend of Monterey Jack, cheddar, and cream cheese, enhanced by garlic powder, onion powder, salt, and pepper. An enjoyable and delectable cheesy dish!

Ingredients

4 large poblano peppers
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

2. Char the skins of the poblano peppers by holding them over an open flame or placing them under a broiler. Put the peppers in a bowl, cover with plastic wrap, and let steam for about 10 minutes. Peel the Poblano peppers. Make a slit in each one, and remove the seeds and membranes.

3. Combine the Monterey Jack cheese, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper in a bowl and mix until well combined.

4. Fill each poblano pepper with the cheese mixture, and set them on the prepared baking sheet. Bake for 15-20 minutes until the cheese is melted and bubbling. Serve up.

2. Chorizo-Stuffed Poblano Peppers

Poblano peppers stuffed with chorizo are roasted and filled with a hearty blend of fresh chorizo sausage, cooked white rice, onions, shredded cheese, black beans, and fresh cilantro, and then roasted until everything is piping hot and the poblanos are tender.

Ingredients

• 6 large poblano peppers
• 1 pound fresh chorizo sausage, casings removed
• 1 cup cooked white rice
• 1/2 cup onion, finely chopped
• 1 cup shredded cheese (such as Monterey Jack or cheddar)
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped

Instructions

1. The oven should be preheated to 375°F (190°C). The poblano peppers should be placed on a baking sheet and roasted until they are blackened all over. When they have cooled enough to handle, their skins should be removed, and then a slit should be made along each pepper so that the seeds and membranes can be taken out.

2. In a large skillet over medium heat, brown the chorizo, breaking it up with a spoon. Add the onion and cook until it is softened.

3. In a mixing bowl, combine the chorizo and onion, cooked rice, cheese, black beans, and cilantro. Stuff the mixture into each poblano pepper.

4. In a baking dish, place the stuffed peppers and bake for 20-25 minutes. They are supposed to be heated through and the cheese, melted and bubbly. Serve, just piping hot.

3. Quinoa and Black Bean Stuffed Poblanos

Poblano peppers are roasted and then stuffed with a wonderful mix of quinoa and black beans, corn, cumin, and cheddar cheese. This dish makes for a beautiful—but much more important, tasty and satisfying—meal.

At the very least, it should fill you up in a manner appropriate for both dinner and lunch.

Ingredients

4 large poblano peppers
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup shredded cheddar cheese
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. Set your oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and take out the seeds.

2. In a big bowl, combine the cooked quinoa, black beans, corn, cumin, and half the cheese. Season with salt and pepper to taste.

3. Fill each half of the poblano pepper with the black bean and quinoa mixture, then nestle them into a baking dish.

4. 25–30 minutes. Bake the stuffed peppers so that they become tender and the cheese bubbles and becomes golden.

4. Chicken and Rice Stuffed Poblano Peppers

Poblano Peppers Stuffed with Chicken and Rice is a hearty meal, making large poblano peppers stuffed with a savory mix of shredded chicken, cooked rice, Monterey Jack cheese, diced onion, and cumin.

Ingredients
4 large poblano peppers
1 cup cooked chicken, shredded
1 cup cooked rice
1 cup shredded Monterey Jack cheese
1 small onion, diced
1 teaspoon cumin
Salt and pepper to taste

Instructions

1. Your oven should be set to 375 degrees Fahrenheit (190 degrees Celsius). The poblanos must be sliced lengthwise, then you will need to remove the seeds and membranes.

2. In a big bowl, combine the following: cooked chicken; rice; half of the cheese; onion; cumin; salt; and pepper.

3. Pack each half of the poblano pepper with the chicken and rice mixture, and put all of them in a baking dish.

4. Add the leftover cheese on top of the stuffed peppers and bake them for 25 to 30 minutes. The finished dish should have soft peppers, bubbly cheese, and the irresistible smell of ‘stuffed pepper’ wafting through the kitchen.

5. Beef and Tomato Stuffed Poblano Peppers

Beef and Tomato Stuffed Poblano Peppers
Roasted poblano peppers are the base for this uncomplicated, delicious dish. They are filled with ground beef (or turkey, or whatever protein you’re into), blended with sautéed tomatoes, onions, and maybe some love.

Perfect for a sit-down meal or a snack you can eat with one hand while scrolling through your phone with the other.

Ingredients

4 large poblano peppers
1 pound ground beef
1 cup diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. The oven must be set to 375°F (190°C) for preheating. The poblano peppers need to be cut in half lengthwise, with seeds and membranes being removed.

2. In a big skillet over medium heat, brown the ground beef. Stir in the onions and garlic, cooking until the onions are sweet and translucent.

3. Add the diced tomatoes and cumin, and season with salt and pepper. Cook for another 5 minutes.

4. Each poblano pepper half should be packed tightly with the beef mixture. Then, place the stuffed peppers in a baking dish. Once the dish is ready, cover with foil and bake for 25 minutes. When the timer goes off, check the dish. If the peppers are tender, remove them from the oven and serve.

6. Vegetarian Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers
Wholesome poblano peppers make the perfect vessel for a flavor-packed filling like this one with quinoa, black beans, corn, and shredded cheese. A little bit of cumin goes a long way in making these stuffed peppers taste special.

You could serve them any night of the week with a side salad and some tortilla chips for crunch, but they’re also impressive enough for a dinner party.

Ingredients

4 large poblano peppers
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup shredded cheese (Monterey Jack or cheddar)
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C). Cut the poblano peppers in half lengthwise and take out the seeds and membranes.

2. In a bowl, combine the quinoa that has been cooked, the black beans, the corn, the cheese, the cumin, the salt, and the pepper.

3. Fill each half of the pepper with the mixture. Arrange the peppers in a single layer in a baking dish, cover with foil, and bake for 25-30 minutes until the peppers are tender. Remove the foil for the last 5 minutes of baking to allow the cheese on top of the peppers to brown slightly.

4. Warm the dish before serving. You may choose to garnish with fresh cilantro, avocado slices, or a dollop of sour cream.

7. Shrimp-Stuffed Poblano Peppers

Poblano peppers stuffed with shrimp make a wonderful dish. And they’re so healthy!

Everyone loves them. You take the poblano pepper, roast it until it’s lightly charred, then stuff it with shrimp, sautéed onions and garlic, and if I remember correctly (I don’t have the recipe in front of me), some Monterey Jack cheese.

Ingredients

4 large poblano peppers
1 pound large shrimp, peeled and deveined
1 cup cooked rice
1/2 cup shredded Monterey Jack cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil

Instructions

1. Set the oven to 375°F (190°C). Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skins are charred. Put the peppers into a bowl, covering them with a towel to allow them to steam for 10 minutes. Remove the skins, which should come off easily, and then make a careful incision along one side of each pepper. Remove the seeds, taking care not to damage the peppers’ structure.

2. In a sauté pan over medium heat, cook the onions and garlic in olive oil until they are translucent. Add the shrimp and cook them until they are pink and opaque, about 2-3 minutes. Remove from the heat and chop the shrimp into bite-sized pieces.

3. In a mixing bowl, combine the chopped shrimp, cooked rice, and half of the shredded cheese. Fill each poblano pepper with the shrimp mixture and nestle them in a baking dish.

4. Spread the leftover cheese over the stuffed peppers. Place in the oven for a duration of 15-20 minutes. The amount of time taken within that range will depend on your oven and how melted you like your cheese. Peppers can also be cooked on the grill, set to medium heat.

8. Mexican-Style Stuffed Poblano Peppers

Stuffed Poblano Peppers, Mexican Style, is a dish that consists of:

1. Roasted poblano peppers
2.

A stuffing of ground beef or turkey, black beans, onions, garlic, and spices (of the Mexican sort)
3. Toppings of melted cheese

Ingredients

Poblano peppers (4 large, roasted and peeled)
Ground beef or turkey (1 pound)
Onion (1 medium, chopped)
Garlic cloves (2, minced)
Black beans (1 cup, cooked)
Shredded cheese (1 cup, such as Monterey Jack or cheddar)
Mexican spices (1 tablespoon, such as cumin, chili powder, and oregano)

Instructions

1. Heat your oven to 375°F (190°C). Take care to cut the roasted poblano peppers longways on one side and seed them.

2. In a medium-heated skillet, brown the ground beef or turkey. Add the chopped onion and garlic, and continue to cook until the onion is tender.

3. Combine the black beans and Mexican spices into the mixture, ensuring everything is well combined. The dish will be even better if you allow it to cook 2–3 minutes longer so the flavors can meld together.

4. Fill each poblano pepper with the meat mixture and set them in a baking dish. Place them in a baking dish. Sprinkle cheese over the top. And finally, bake for 15–20 minutes or until the cheese is melted and bubbly.

9. Breakfast-Stuffed Poblano Peppers

Spicy poblano peppers are the core ingredient of the delicious dish known as Breakfast-Stuffed Poblano Peppers; they are not just your ordinary breakfast pepper! Stuffed into each poblano pepper is a copious amount of eggs, breakfast sausage, and the must-have breakfast ingredient of diced onions, all topped with a melting layer of yellow cheddar cheese.

Ingredients
Poblano peppers
Eggs
Breakfast sausage
Cheddar cheese, shredded
Onion, diced
Salt
Black pepper

Instructions

1. The oven should be at 375°F (190°C) when you start. The poblano peppers, cut in half lengthwise, should have the seeds and membranes removed before the baking dish assembly.

2. In a frying pan, prepare the morning sausage. Use a moderate heat until the sausage is evenly browned. Stir in the onion and continue to cook until the onion is translucent and the sausage is too legit to quit.

3. In a bowl, whisk together the eggs with salt and black pepper, then pour them into the skillet with the sausage and onions. Cook, occasionally stirring, until the eggs are just scrambled and set.

4. Each poblano pepper half is filled with a mixture of sausage and egg. On top is a sprinkling of shredded cheddar cheese. Then into the oven they go. About 15-20 minutes later, the peppers are tender, and the cheese is melted and bubbly.

10. Sausage and Cheese Stuffed Poblano Peppers

Poblano peppers stuffed with sausage and cheese make a dish so delectable it is actually hard to believe they are not the star attraction of this meal. The kitchen fills with mouthwatering aromas as the poblanos roast.

The luscious filling is made with ground sausage (we love using spicy sausage), cheddar cheese, cream cheese, onion, and garlic. Once the poblanos are caramelized, the filling is loaded into the peppers, which then take a quick trip back to the oven for the final melting of the cheese.

Ingredients

• 4 large poblano peppers
• 1 pound ground sausage
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin

Instructions

1. Set the oven to 375°F (190°C). Put the whole poblano peppers over either an open flame or under a broiler, as you like. Get them browned and charred. Yes, you want them to get nice and toasty! Toasting the peppers removes excess moisture, enhances their flavor, and makes them a lot easier to peel. Once they’re nice and toasty, take them off the fire and let them cool. After they cool down, peel off the skins. To keep the peppers intact, I use scissors to make a slit along the side of the pepper. Remove the seeds, and you’re ready to go.

2. In a frying pan on medium heat, cook the sausage until it is fully browned. Add the chopped onion and garlic, cooking until the onion is translucent. Stir in the cumin, then mix in the cream cheese and half of the shredded cheddar until melted and combined.

3. The sausage and cheese mixture should be used to stuff each poblano, which is then put into a baking dish. The remaining cheddar cheese should be used to top the dish. The whole should bake for 15-20 minutes or until the cheddar is obviously bubbly. Serve the dish warm.

11. Poblano Peppers Stuffed with Cream Cheese

Stuffed with Cream Cheese and Other Delights, Poblano Peppers Make a Tasty Appetizer. Here’s How to Make Them.

Poblano peppers filled with cream cheese, cheddar cheese, and spices—like garlic and onion powder—are pretty hard to beat as an appetizer. They’re smoky, creamy, and with just a hint of sweetness, they have a taste that’s hard to describe but even harder not to love.

Ingredients

Poblano peppers (6 large)
Cream cheese (8 oz, softened)
Shredded cheddar cheese (1 cup)
Garlic powder (1 teaspoon)
Onion powder (1 teaspoon)
Salt (to taste)
Black pepper (to taste)#

Instructions

1. Set your oven to an initial temperature of 375 degrees Fahrenheit (190 degrees Celsius).

2. Eliminate the seeds and membranes from the poblano peppers after slicing them in half lengthwise.

3. In a bowl, combine well the cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper.

4. Fill each half of the poblano pepper with the cream cheese mixture, then lay the stuffed peppers on a baking sheet.

5. Place in an oven that has been preheated to 350°F and bake for 20-25 minutes. Add the peppers and bake until they are tender and the cheese is bubbly.

12. Keto Stuffed Poblano Peppers

Stuffed Poblano Peppers, Keto Version, Stuffed with ground beef, juicy diced tomatoes, diced onion, and cumin, topped with melted cheddar cheese, guarantee a satisfying low-carb meal. And they fit perfectly into a healthy weeknight dinner.

Ingredients

• 4 large poblano peppers
• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes (with juice)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin

Instructions

1. Prepare your oven so that it is hot and ready at 375°F (190°C). Take the poblano peppers and cut them lengthwise down the center. Remove anything inside, meaning the seeds and membranes.

2. Using a skillet, over medium heat, brown the ground beef with the diced onion. Cook until the beef is a nice brown color and the onion is soft and tender. Drain off any excess fat, if necessary.

3. In the skillet, place the minced garlic, the diced tomatoes, and the ground cumin. Combine thoroughly and allow them to cook for an additional 2-3 minutes, letting the flavors meld together.

4. Fill each half of the poblano pepper with the beef mixture and put them into a baking dish. Pile on the shredded cheddar cheese, and pop the dish in a preheated oven. Let the dish bake for 20-25 minutes, keeping an eye out for that telltale bubbly cheese as a sign to pull the poppers out of the oven. Serve them hot.

13. Tex-Mex Stuffed Poblano Peppers

Poblano peppers, those marvelous earthy capsicum, are stuffed to bursting with a delicious, hearty filling of cooked rice, black beans, and shredded cheddar cheese. Corn and cumin come together with chili powder to provide the flavor punch that I think Tex-Mex stuffed poblanos deserve and need to make them an utterly satisfying dish.

Ingredients

4 large poblano peppers
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup corn kernels
1 teaspoon ground cumin
1/2 teaspoon chili powder

Instructions

1. Set the oven to 375°F (190°C) and give the baking dish a touch of oil.

2. Halve each poblano pepper lengthwise and take out the seeds and membranes.

3. In a large bowl, mix well the following ingredients: the cooked rice, black beans, shredded cheese, corn, cumin, and chili powder.

4. Fill each half of the poblano pepper with the rice mixture and set them in the baking dish you prepared. Cover with foil and bake for 25-30 minutes, until the peppers yield to a fork and are tender, but not mushy.

14. Spinach and Mushroom Stuffed Poblanos

Roasted stuffed poblano peppers are filled with a mix that’s sautéed and savory. This filling is a delightful medley of mushrooms, fresh spinach, onion, and garlic.

The poblanos are topped with either mozzarella or cheddar cheese (or both), which melts during the cooking process and forms a cohesive and delightful part of this dish.

Ingredients

4 large poblano peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
8 ounces mushrooms, chopped
5 ounces fresh spinach
1 cup shredded cheese (such as mozzarella or cheddar)

Instructions

1. The oven should be set ahead at 375°F (190°C). Each poblano pepper needs to be cut with care to create a slit for seed and membrane removal.

2. In a frying pan, heat olive oil over medium heat. Add onion and garlic, and sauté until aromatic and soft, about 2-3 minutes.

3. The mushrooms go into the skillet, where they are cooked until they give up their moisture and start to brown—about 5 minutes. Then it is time to add the spinach. Once in the skillet, the spinach cooks down to almost nothing in only about 2 minutes.

4. Fill each of the poblano peppers with the mixture of spinach and mushrooms, then top with shredded cheese and put them in a baking dish. Bake them for 20-25 minutes, or until the peppers are tender and the cheese has melted and become bubbly.

15. Corn and Cheese Stuffed Poblano Peppers

Poblano peppers that are roasted and stuffed with a mixture of corn, cheese, onion, and garlic give you a delicious outcome that is sure to delight at any meal. These stuffed peppers, which I tend to think of less as a main dish and more as a hearty side, make a fantastic pairing with grilled meats.

Ingredients

4 large poblano peppers
1 cup corn kernels (fresh or frozen)
1 cup shredded cheese (such as Monterey Jack or cheddar)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro

Instructions

1. Heat the oven to 400°F (200°C). Expose the poblano chilies to a gas flame or place them under a broiler, charring the skins well on all sides. In a bowl, and covered with plastic wrap, the chilies will steam and–after a few minutes–the skins will loosen enough for easy peeling.

2. When the peppers have cooled, remove the charred skin. Make a single slit along one side of each pepper and gently take out the seeds, being careful to keep the pepper whole.

3. In a bowl, combine the corn, cheese, onion, garlic, and cilantro. Fill each poblano pepper with the mixture of corn and cheese.

4. Put the peppers that are already stuffed into a baking dish and place them in an oven that has been preheated to 350 degrees Fahrenheit. Bake them for 15 to 20 minutes, or until the cheese has melted and become bubbly. Serve them warm.

16. Taco-Stuffed Poblano Peppers

Poblano peppers stuffed with taco-flavored goodness are a delicious twist on a classic dish. Ground beef, taco seasoning, and diced tomatoes find a new home in delicious poblano peppers that are baked in the oven and topped with shredded cheddar cheese for a meal that’s all savory, no nonsense.

Ingredients

Ground beef
Poblano peppers
Taco seasoning mix
Shredded cheddar cheese
Diced tomatoes
Chopped onion
Olive oil

Instructions

1. Set your oven to 375°F (190°C) and oil a baking dish with olive oil. Slice the poblano peppers in half lengthwise, and take out the seeds and membranes.

2. Pour some olive oil into a skillet and place it over medium heat. Add the onion to the skillet and sauté until translucent. Introduce the ground beef, breaking it up with a spatula, and let it cook until it is thoroughly browned. Stir in the taco seasoning and diced tomatoes, making sure everything is well combined and heated through.

3. Fill each half of the poblano pepper with the ground beef mixture, then set them into the prepared baking dish. Sprinkle the shredded cheddar cheese over the tops of the stuffed peppers.

4. Place in the preheated oven and set the timer for 20-25 minutes. Remove from the oven when the timer goes off, unless you see that the cheese has melted and is bubbly and the peppers have become tender. Serve the stuffed peppers hot.

17. Buffalo Chicken Stuffed Poblano Peppers

Poblano peppers, tender and ripe, are stuffed with a delectable blend of shredded chicken, fiery buffalo sauce, and cool cream cheese to make this dish, which is then drenched in melted cheddar and mozzarella. We top them with green onions, but that’s a totally optional step.

Ingredients

4 large poblano peppers
2 cups cooked, shredded chicken
1/2 cup buffalo sauce
1/2 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Optional: chopped green onions for garnish

Instructions

1. Set your oven to 375°F (190°C). Take the poblano peppers and cut them in half from top to bottom. Clean out the seeds and membrane so that the peppers are completely hollow.

2. In a mixing bowl, combine the shredded chicken, buffalo sauce, and cream cheese. Mix until well incorporated.

3. Fill each poblano pepper half with the chicken mixture and then top with shredded cheddar and mozzarella cheeses.

4. Put the peppers stuffed with the mixture into a baking dish, and bake them for 25 to 30 minutes—until the peppers are nice and tender and the cheese is melted and bubbly. Optional: Serve with a garnish of green onions.