Our stuffed poblano peppers recipe is packed with creamy cheese, crispy bacon, and the perfect blend of seasonings, making them an irresistible low carb appetizer or snack.
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This Stuffed Poblanos Recipe is a Must Make!
I love how this poblano pepper recipe brings together the some of our favorite flavors. The mild heat of the poblanos blends so great with the cheeses and the bacon adds the best extra flavor.
It’s such a versatile recipe too! Whether I want to add shredded chicken for extra protein, swap in pepper jack for a spicier kick, or toss in veggies for more heartiness, I can easily adjust it to and make them a little different each time.
Are Poblano Peppers Hot?
Poblano peppers have a mild heat level compared to other chili peppers. Green poblanos are typically less spicy than red poblanos, so if you want more of a subtle kick, pick green ones instead.
Ingredients For These Stuffed Poblanos
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card with amounts.
- Poblano Peppers – I use green ones more than red to keep them on the milder side. Just slice them in half and remove the seeds.
- Olive Oil – to brush on the scooped out peppers before roasting them.
- Cream Cheese – use either full fat, ⅓ less fat, or fat free cream cheese.
- Shredded Cheese – I use cheddar cheese most of the time but a Mexican cheese blend, Colby, Pepper Jack or Monterey Jack cheese are good swaps. Cotija cheese or queso fresco are delicious too.
- Bacon – I like to use pre-cooked bacon for convenience but feel free to bake bacon in the oven or cook it on the stove. You can even use jarred bacon crumbles in a pinch. I have used turkey bacon as well and it’s just a yummy!
- Garlic Powder & Onion Powder – Simple seasonings for added flavor!
- Salt & Pepper to taste
Variations to Try
1. Add in a cup of cooked shredded chicken, chorizo or cooked ground beef. Rotisserie chicken or canned chicken works great in a pinch.
2. Stir in a tablespoon of ranch dressing mix or a tablespoon of chili powder, cumin or taco seasoning.
3. Add some veggies. Mix in drained canned corn or frozen corn or a can of drained black beans.
4. Add some diced jalapeño peppers or red pepper flakes for some heat.
How to Make Stuffed Poblanos
Follow these easy steps to make these easy stuffed poblanos.
Step 1: Preheat the Oven to 400°F and line a baking sheet with parchment paper.
Step 2: Cut the peppers in half lengthwise and remove the seeds. Brush the insides with olive oil and place them on the baking sheet. Roast for 5-10 minutes until they begin to soften.
Step 3: Make the Filling. In a medium bowl, mix together softened cream cheese, 1 cup cheddar cheese, bacon crumbles, garlic powder, onion powder, salt, and pepper until well combined.
Step 4: Stuff the Peppers. Remove the pepper halves from the oven and carefully spoon the cream cheese mixture into the center of each pepper.
Step 5: Sprinkle the remaining cheese on top of each and return to the oven. Bake for 10-15 minutes, until the cheese has melted.
Tips
Be care not to over bake the peppers, They should be soft but still hold their shape.
Make the filling in advance for quicker prep.
What can I serve with them?
These stuffed peppers are great as an appetizer. But they are also perfect for dinner with beans and Mexican rice (or white rice) with a little enchilada sauce poured over top.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze this poblanos recipe before baking for up to 3 months. Bake straight from frozen, adding a few extra minutes.
Reheat: Place them in a preheated oven of 350° F and heat for about 10 minutes until heated through.
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Easy Stuffed Poblano Pepper Recipe
Ingredients
- 5 medium poblano peppers cut in half and seeds removed
- 1 tablespoon olive oil
- 8 ounces cream cheese softened
- 2 cups sharp cheddar cheese shredded
- 6 strips bacon crumbles
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper
Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Brush the insides of each pepper half with the olive oil and place them on the baking sheet.5 medium poblano peppers, 1 tablespoon olive oil
- Bake for 5-10 minutes until the peppers start to soften
- In a medium bowl, add the softened cream cheese, 1 cup cheddar cheese, bacon crumbles, garlic powder, onion powder, salt and pepper and mix together well.8 ounces cream cheese, 2 cups sharp cheddar cheese, 6 strips bacon, 2 teaspoons garlic powder, 1 teaspoon onion powder, Salt and pepper
- Remove the peppers from the oven and carefully spread the cream cheese mixture in the center of each pepper.
- Sprinkle the remaining shredded cheese evenly over them.
- Return to the oven to bake for an additional 10-15 minutes until the cheese has melted and the peppers are cooked through.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
baltisraul
We love these! We make sure the peppers are nice and soft by steaming them for about 3-4 min first.
Sherri
That’s a great idea!!