Description
Cream cheese stuffed poblano peppers are the ultimate comfort food with a smoky, creamy twist. Perfect for weeknights or special dinners, this versatile recipe blends mild heat with indulgent filling options for every appetite.
Ingredients
4 large poblano peppers
8 oz cream cheese (softened)
½ cup shredded sharp white cheddar
¼ cup chopped green onions
2 cloves garlic, finely minced
1 tsp smoked paprika
1 tbsp lime juice
1 tsp sea salt
½ tsp cracked black pepper
1 tbsp olive oil
Optional: finely chopped jalapeños, corn, crumbled tempeh, shredded brisket, or ground plant meat
Instructions
1. Preheat your oven to 400°F (204°C).
2. Prepare the poblano peppers: Slice lengthwise without halving completely. Gently remove seeds and membranes.
3. Mix the stuffing: In a medium bowl, combine cream cheese, cheddar, onions, garlic, lime juice, paprika, salt, and pepper. Stir until smooth.
4. Fill each pepper with a generous amount of the cream cheese mixture.
5. Lightly coat the peppers with olive oil and arrange them on a lined baking sheet.
6. Bake for 30–35 minutes, until the tops lightly brown and the peppers become tender.
7. Optional: Broil for the last 2–3 minutes for a bubbly crust.
8. Serve hot with your favorite sides or sauces.
Notes
Substitute dairy-free cream cheese and cheddar for a vegan version.
Add quinoa, beans, or mushrooms for plant-based protein.
Pair with lime rice, slaw, or avocado crema for a balanced meal.
To store, refrigerate in airtight containers for up to 4 days or freeze for 1 month.
Reheat at 350°F (175°C) for 10–15 minutes or microwave on medium for 3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Keywords: stuffed poblano peppers, cream cheese, easy dinner, vegetarian, spicy comfort food