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    Home » Recipes » Appetizers

    Stuffed Poblano Peppers

    Published: Jan 31, 2025 · Modified: Apr 16, 2025 by Sherri · This post may contain affiliate links · 2 Comments

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    Stuffed poblano peppers topped with melted cheese on a white plate, displayed in a top and bottom image layout.

    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.

    Cheese-stuffed poblano peppers topped with melted cheddar on a white plate.

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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.

    Plate of stuffed poblano peppers with melted cheese on a wooden surface. Salt and pepper shakers and a whole green pepper are in the background.

    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.

    Ingredients for a recipe: cream cheese, bacon crumbles, shredded cheddar cheese, oil, garlic powder, and poblano peppers arranged on a surface.
    • 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.

    green poblano pepper halves on a baking sheet, with one being brushed with oil using a yellow silicone brush.

    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.

    A white mixing bowl contains shredded cheese, crumbled bacon, and seasoning powder on a black and white cloth.

    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.

    Halved poblano peppers filled with a creamy mixture are lined up on a baking sheet, ready for cooking.
    Green poblano pepper halves filled with a cream cheese mixture and topped with shredded cheese are arranged on a baking sheet with parchment paper. A black and white checkered cloth is partially visible.

    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.

    Eight stuffed poblano peppers topped with melted cheese on a parchment-lined baking tray.

    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.

    If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!

    Stuffed poblano peppers topped with melted cheese on a white plate, with a side of grated cheese visible.

    Easy Stuffed Poblano Pepper Recipe

    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.
    4 from 1 vote
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    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 10 halves
    Calories: 254kcal
    Author: Sherri Hagymas

    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

    Green poblanos are less spicy that red poblanos so choose according to your desired taste preference.
    Use any cheese you’d like. Monterey Jack, pepper jack, Colby or Mozzarella are good alternatives.
    Use precooked bacon and microwave it until crispy or cook your own bacon either on the stove top or baking the bacon in the oven.
    Add 1 cup of cooked chicken. A rotisserie chicken or canned chicken is great to use.
    Add a can of drained sweet corn or a cup of frozen corn.
    Add 2 tablespoons of ranch dressing mix or ranch dressing itself.

    Nutrition

    Serving: 1half | Calories: 254kcal | Carbohydrates: 5g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 54mg | Sodium: 309mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 48mg | Calcium: 190mg | Iron: 0.4mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. baltisraul

      February 20, 2025 at 9:48 am

      4 stars
      We love these! We make sure the peppers are nice and soft by steaming them for about 3-4 min first.

      Reply
      • Sherri

        February 26, 2025 at 10:25 am

        That’s a great idea!!

        Reply
    4 from 1 vote

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