These Stuffed Poblano Peppers are smoky, savory, and absolutely satisfying — the kind of dish that feels like comfort food but won’t weigh you down. They’re roasted to perfection and loaded with a bold, cheesy, and hearty filling that’s packed with flavor in every single bite. Whether you’re craving something warm and filling on a busy weeknight or looking to impress at a casual dinner gathering, this recipe checks all the boxes. And guess what? You can have them on the table in under 45 minutes!

Why You’ll Love This Recipe

Quick and Flavorful: With just a little prep and roasting time, you’ve got a complete, cozy dish that tastes like it simmered all day.
Family-Friendly and Filling: This is a crowd-pleaser that satisfies both meat lovers and vegetarians (with a simple tweak).
Smoky, Cheesy Goodness: Roasted poblano peppers bring that unmistakable smoky flavor that balances beautifully with melty cheese and bold seasonings.
Customizable: Easy to make your own with whatever’s in the fridge — ground meat, rice, beans, or more veggies.

Ingredients You’ll Need

Poblano Peppers: The star of the show! Mildly spicy and perfect for roasting — they get tender but still hold their shape beautifully for stuffing.
Ground Beef or Turkey: Adds richness and heartiness. You can also use ground chicken or plant-based meat for a twist.
Cooked Rice: A filler that soaks up all the flavor. Leftover rice works perfectly here.
Onion: Sautéed for sweetness and depth — a great base for the filling.
Garlic: Adds irresistible aroma and flavor. Freshly minced is best.
Black Beans: Adds protein and texture, making the filling even more satisfying.
Corn Kernels: Adds a pop of sweetness and color. Fresh, canned, or frozen — all work!
Cheddar or Monterey Jack Cheese: For that gooey, melty finish. Mix some into the filling and save the rest for the topping.
Cumin and Chili Powder: Warm, earthy spices that enhance the smoky notes of the poblanos.
Salt and Pepper: Essential for seasoning the filling just right.
Olive Oil: A quick drizzle helps blister the skins during roasting and adds richness.

Variations

Vegetarian Delight: Skip the meat and double up on beans and veggies. Add quinoa or lentils for extra bulk.
Spicy Kick: Add diced jalapeños or a pinch of cayenne to the filling if you like it hot.
Tex-Mex Twist: Use taco-seasoned meat and top with crushed tortilla chips before baking.
Low-Carb Option: Ditch the rice and use riced cauliflower or chopped spinach in the filling.
Cheese Swap: Try pepper jack for more heat, or crumble in queso fresco for a milder, creamy bite.

How to Make Stuffed Poblano Peppers

Step 1: Roast the Poblanos

Preheat the oven to 425°F. Place the peppers on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes, turning once, until the skins are blistered and slightly charred. Let them cool, then carefully make a slit down one side and remove the seeds.

Step 2: Cook the Filling

In a skillet, sauté the onions and garlic in a bit of oil until softened. Add the ground meat, breaking it up as it cooks. Once browned, stir in the cooked rice, black beans, corn, spices, and a handful of cheese. Mix until everything is well combined and heated through.

Step 3: Stuff the Peppers

Gently open each roasted poblano and fill them generously with the mixture. Lay them in a baking dish and top with the remaining cheese.

Step 4: Bake Until Bubbly

Bake at 375°F for 10-15 minutes, or until the cheese is melted and bubbly. You can broil the top for 1-2 minutes for extra golden perfection.

Step 5: Serve Warm

Let them cool slightly, then plate and garnish with chopped cilantro, a squeeze of lime, or your favorite salsa.

Pro Tips for Making the Recipe

Use gloves when handling roasted peppers if your skin is sensitive — some poblano peppers can surprise you with their heat.
Don’t overstuff: A generous filling is great, but packing them too tight makes them harder to close and serve.
Cheese inside and out: Mix cheese into the filling for creamy texture and top with more for a satisfying golden crust.
Prep Ahead: You can make the filling a day in advance and store it in the fridge — just stuff and bake when ready!

How to Serve

These stuffed poblano peppers are a full meal on their own, but you can easily round out your plate:

Garnishes

Top with sour cream, chopped cilantro, sliced avocado, or a drizzle of chipotle mayo for extra richness.

Side Ideas

Pair with a side of Spanish rice, a crisp green salad, or a bowl of tortilla soup for an unforgettable dinner spread.

For a Fun Twist

Slice and serve over nachos, or tuck into a warm tortilla for an epic stuffed pepper taco!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. The flavors deepen over time — some say they’re even better the next day!

Freezing

Stuffed poblanos freeze beautifully. Just let them cool completely, then wrap individually or in a container. Freeze for up to 2 months.

Reheating

To reheat, bake in a 350°F oven until warmed through, or microwave in short intervals. Add a fresh sprinkle of cheese before reheating for extra melty goodness.

FAQs

Can I use bell peppers instead of poblanos?
Yes, but keep in mind bell peppers are sweeter and lack the smoky depth that roasted poblanos offer. Still delicious, just a different flavor profile.

Do I need to peel the poblano skin after roasting?
You don’t have to, but peeling off the blistered skin gives a smoother texture and removes any bitterness. Just rub it off gently with a paper towel after roasting.

Can I make this recipe without meat?
Absolutely. Just skip the meat and bulk up the filling with more beans, corn, rice, or even chopped mushrooms for a satisfying vegetarian option.

What if my poblanos are too spicy?
Every pepper varies! If you find one too hot, serving with sour cream or avocado helps mellow the spice. Removing the seeds and ribs also cuts the heat significantly.

Final Thoughts

These Stuffed Poblano Peppers are proof that a comforting, flavorful dinner doesn’t have to be complicated. With bold flavors, simple ingredients, and endless ways to make them your own, they’re a staple you’ll come back to again and again. Give them a try — your tastebuds (and your dinner guests) will thank you!

Stuffed Poblano Peppers Recipe