Stuffed Poblano Peppers
Our cheese stuffed poblano peppers are a simple yet tasty recipe that mixes cheddar, gouda, and cream cheese with pico de gallo stuffed inside of fresh poblano peppers. These stuffed peppers are a twist on the traditional chile rellenos. Egg-free and baked. No frying required!
What do you think of when you hear the words stuffed poblano peppers? A lot of people may think of chile rellenos. And you’re not wrong!
Chile rellenos are poblano peppers deliciously stuffed with a mixture of cheese, beef, chicken or chorizo then fried in a light egg batter. But, stuffed poblanos can also be made like stuffed bell peppers. Just scoop out the center, add a flavorful filling, and bake them in the oven.
That’s what we’re doing with these cheddar and gouda stuffed peppers.
Choose your favorite kind cheese, mix it with cream cheese, stir in some pico de gallo, and spoon it into the poblanos. Bake them, add some enchilada sauce (optional, but good), and enjoy! These cheese stuffed peppers couldn’t be easier.
They’re perfect for anyone who loves classic chile rellenos but doesn’t like to fry food. This stuffed poblano recipe is oven baked, so there’s no frying needed!
Our recipe is also egg-free making it great for people avoiding eggs or who don’t care for egg batter.
Tips for Making the Perfect Cheese Stuffed Poblanos
Tips
Choose the Right Poblanos: Look for poblanos that are medium to large in size. This makes them easier to stuff.
Mix Cheese Varieties: Combining different types of cheese adds depth of flavor but also improves the texture of the stuffing. Cheddar offers a sharp taste, while gouda adds a smooth, creamy texture. Pepper jack, monterey jack, mozzarella, and even pimento cheese make good options.
Season Your Filling: Don’t forget to season your cheese mixture with a little salt, pepper, and maybe some garlic powder, onion powder, smoked paprika, or cumin for extra flavor. Taste the mixture before stuffing your peppers to ensure it’s seasoned to your liking.
Don’t Overstuff: While it’s tempting to add extra filling to the poblanos, overstuffing can cause the cheese to ooze out during baking. Fill them just below the edge to keep the cheese from spilling over as it melts.
Top with Sauce and Garnishes: Adding enchilada sauce before or after baking adds moisture and flavor. After baking, garnish with fresh cilantro, a drizzle of sour cream, or chopped green onions for color and freshness.
How to Store Leftovers
Refrigerator: Store leftover poblanos between pieces of parchment paper in an airtight container in the fridge for 3-4 days.
Can I make these cheese stuffed poblanos ahead of time?
Yes, you can prepare the stuffed poblanos up to a day ahead. Store them covered in the refrigerator and add about 5-10 minutes to the cooking time.
What are the best ways to serve stuffed peppers?
These poblanos can be a main dish served with rice, beans, or a salad. They’re also great as an appetizer or side dish for a larger meal.
Is it possible to make this recipe vegan?
Absolutely! To adapt the recipe substitute the dairy cheese for your favorite plant-based cheese alternatives.
There are a variety of vegan cheeses available on the market, including those based on nuts, soy, and coconut oil, which melt well and can provide a similar creamy texture. Make sure any garnishes, such as sour cream, are also vegan friendly.
What’s the best way to reheat leftovers?
Reheat the peppers in a 350°F oven covered with foil for about 10-15 minutes, or until heated through. This prevents the poblanos from drying out.
How do I prevent the poblanos from becoming too soft or mushy?
Baking the poblanos just until they’re tender but still firm is key. Be careful not to overbake the peppers, as this can cause them to lose their structure and become mushy.
Can I add meat to stuffed poblano peppers?
Absolutely! Adding meat to these peppers is a great way to turn them into a heartier meal. Ground beef, turkey, chicken, taco meat, or even diced pork are good choices. Just ensure the meat is fully cooked and seasoned before stuffing the peppers.
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Ingredients
- 4 poblanos, cut in half lengthwise and seeds removed
- 8 ounces block-style cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces gouda, shredded
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt, to taste
- ½ cup pico de gallo
Instructions
- Preheat the oven to 375°F and line a large baking sheet or casserole dish with foil.
- Slice the poblanos in half lengthwise to make “boats,” and scoop out the seeds with a spoon. Place these halves on the prepared pan.4 poblanos
- In a large mixing bowl, combine the cream cheese, gouda, cheddar, and seasonings with a hand mixer. Stir in the pico de gallo until well combined.8 ounces block-style cream cheese4 ounces sharp cheddar cheese4 ounces gouda½ teaspoon garlic powder¼ teaspoon onion powdersalt½ cup pico de gallo
- Spoon the mixture into the pepper boats, filling them up to the rims. Arrange on the prepared pan, and bake for 25-30 minutes until the peppers are soft and the cheese has melted.
- Garnish with cilantro, warm enchilada sauce, queso fresco, and sour cream. Serve hot!
I made these as written.
One thing I should have done is pre-grill the peppers so I could skin them as prep.
They were too tough to eat so I ended up stuffing the filling into tortillas.
The flavors were terrific and I’m intending to make them again.
Good morning Nan, thank you for your comments and rating the recipe! Grilling and skinning the pablanos sounds like a great idea. It will definitely make them more tender. Thank you again for sharing and have a lovely day 🙂