Cheesy Stuffed Poblano Peppers

Mix up taco night with these Cheesy Stuffed Poblano Peppers! This flavor-packed recipe makes for a fun and delicious meal that is sure to become a family favorite.

This Cheesy Stuffed Poblano Peppers post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!

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If you’re looking for a fun way to mix up Taco Tuesday, then grab some poblano peppers! These Cheesy Stuff Poblano Peppers make for a hearty meal – we love making these for company as they’re tasty and also look really cool. The poblano peppers are stuffed with meat, cheese, beans and spices…and then some more cheese is sprinkled on top. Yum!

Mexican fare is always popular in our house. We make at least two batches of Pork Chile Verde every winter, and this Mexican Street Corn Soup is a great way to warm up on a chilly spring day. Tacos, burritos and quesadillas all make frequent appearances on our weekly menus, too. These Cheesy Stuff Poblano Peppers feature many of the same flavors…just stuffed inside of poblano peppers instead of a taco shell.

Cheesy Stuffed Poblano Peppers

This recipe has two different elements – the peppers themselves and the filling mixture. Poblano peppers are relatively mild in heat, and they’re a bit sweet. They pair well with cheesy taco filling. In fact, Laura’s go to burrito filling is almost identical to this recipe – the only difference is the poblanos get diced up and cooked with the filling.

To make this Cheesy Stuffed Poblano Peppers recipe, the first step is to roast the peppers to soften them up a bit. While you could cut each pepper in half, I like to keep a bit more of the pepper intact and serve one pepper per person. I usually slice off ~¼ of the pepper which leaves a nice “bowl” to hold the filling. (If you’d like, you can dice up the excess peppers that you sliced off and sauté them with the onions.)

While those peppers are roasting in the oven, you can turn your attention to the filling. This recipe is a pretty classic taco filling using lean ground beef. For this version, I added some black beans, fire-roasted tomatoes and a bit of corn to bulk up the mixture a bit. The taste is amazing!

You have a choice when it comes to roasting the peppers. I like the peppers to still have a bit of a bite to them, so I roasted them for ~15 minutes. The longer you roast ’em, the softer they’ll get. If you’re feeling adventurous, you can even turn the broiler on for a minute or two and let the peppers get a little blistered on top. Just watch them closely so they don’t burn!

Cheesy!

For the cheesy portion of these Cheesy Stuffed Poblano Peppers, I used a combination of Cabot Seriously Sharp Cheddar Cheese and Cabot Monterey Jack Cheese. Seriously Sharp is one of Cabot’s flagship cheddars, and it is absolutely fantastic. It’s got great cheddar flavor, and it melts well, too.

Cabot’s Monterey Jack is my go-to whenever I need a good melting cheese that doesn’t break as it melts. Not only does it help hold the filling together, but the taste is amazing, too. It’s creamy and mild, and it pairs well with spicy Mexican dishes. This dish isn’t very spicy at all, but you could certainly add a bit of cayenne pepper to bring the heat. (If you like spicy, another option would be to use Cabot’s Habanero Cheddar in place of the Seriously Sharp.)

We are huge (and I mean huge) Cabot fans here! The mainstay cheeses like Seriously Sharp and Monterey Jack are perfect for recipes and everyday snacking while their Legacy Collection and Founder’s Collection are great for anchoring charcuterie boards. And their Greek yogurt makes for a fantastic summer breakfast…especially when topped with fresh berries! Click here to find where to buy Cabot’s products in your area.

Once that filling is ready, just spoon it inside of the roasted poblano peppers and put ’em back in the oven for about 10 minutes. (This is a perfect time to clean the kitchen!) I personally like to leave the stems on the poblano peppers as they make for a fun visual appeal when serving. Poblanos are also a little larger than bell peppers so they’re perfect for stuffing.

While these stuffed peppers are great for company, we often make them as a weeknight meal around our house. They reheat beautifully – just microwave them for a minute or two or toss ’em in the oven for ~10 minutes. I’m a huge fan of recipes that reheat well for leftovers!

So next time you’re thinking tacos, skip the shells and use poblanos instead. These Cheesy Stuffed Poblano Peppers are a family favorite here, and I hope they become a favorite in your house, too. Cheers!

Did you make a batch of these Cheesy Stuffed Poblano Peppers at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!

Cheesy Stuffed Poblano Peppers

Mix up taco night with these Cheesy Stuffed Poblano Peppers! This flavor-packed recipe makes for a fun and delicious meal that is sure to become a family favorite.

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Calories: 433kcal

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Ingredients

For the Poblano Peppers

• 6 large poblano peppers
• ½ Tbsp olive oil

For the Filling

• 1 Tbsp olive oil
• ¾ cup diced red onions
• 2 tsp minced garlic
• 16 oz. lean ground beef can use ground turkey
• 2½ tsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground oregano
• ½ tsp kosher salt
• ½ tsp onion powder
• ¼ tsp black pepper
• ½ cup tomato sauce
• ¼ cup low-sodium chicken or beef broth
• 1 15-oz. can fire-roasted diced tomatoes, drained
• 1 15-oz. can black beans, drained and rinsed can use pinto beans
• ½ cup corn can use frozen or fresh
• 1 cup shredded Cabot Seriously Sharp Cheddar cheese
• 1 cup shredded Cabot Monterey Jack cheese
• {for garnishing} fresh cilantro

Instructions

For the Poblano Peppers

• Preheat oven to 350°F.
• Line a baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
• Holding a poblano pepper upright, slice off ~ ¼” of the pepper. (Note: You want to open up the pepper without slicing it completely in half.) Using a sharp knife, remove the seeds and ribs from inside the pepper. Repeat with the remaining peppers.
• Lay the peppers in a single layer on the prepared pan. Brush peppers with olive oil and then bake for 14-16 minutes, or until softened.

For the Filling

• Meanwhile, add olive oil to a large skillet and place over medium-high heat.
• Once hot, add diced onions and sauté, stirring occasionally, for 3-4 minutes.
• Add minced garlic, stir and continue sautéing for 1-2 more minutes.
• Add ground beef, breaking it apart with a wooden spoon. Cook, stirring occasionally, for about 5 minutes.
• Add chili powder, paprika, cumin, oregano, salt, onion powder and black pepper; stir until well combined. Continue cooking, stirring occasionally, for 2-3 more minutes, or until beef is mostly cooked through.
• Add tomato sauce, broth, diced tomatoes, black beans and corn; stir until well combined. Reduce heat to medium-low and simmer for 3-5 minutes.
• Using a small bowl, combine the cheddar and Monterey Jack cheeses.
• Remove skillet from heat and stir in half of the cheese mixture.
• Remove the poblano peppers from the oven and spoon the filling into the peppers.
• Top peppers with the remaining cheese.
• Continue baking at 350°F for 12-15 more minutes, or until cheese has completely melted.
• Before serving, garnish each pepper with freshly chopped cilantro.

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