Description
Stuffed poblano peppers with cheese combine smoky flavor with melty richness. Ideal for weeknight dinners or dinner parties, they’re customizable, plant-forward, and oh-so-satisfying.
Ingredients
4 large poblano peppers
1½ cups shredded cheese (Monterey Jack, Oaxaca, or vegan cheddar)
½ tsp cumin
Salt & pepper to taste
Olive oil spray or 2 tsp olive oil
Instructions
1. Preheat oven to 375°F.
2. Roast poblanos over open flame or under broiler for 5–8 minutes until skins blister.
3. Transfer to a bowl, cover, and steam for 5 minutes.
4. Peel off skins (before or after stuffing).
5. Slice one side open and remove seeds.
6. Mix cheese, cumin, salt, and pepper in a bowl.
7. Fill peppers with cheese mixture.
8. Use toothpicks to hold edges if needed.
9. Place in oiled baking dish and cover with foil.
10. Bake for 25–30 minutes.
11. Uncover and broil 3–5 minutes to blister tops.
12. Cool slightly, remove toothpicks, and serve.
Notes
Don’t overstuff to prevent cheese leakage.
Try adding black beans or corn under the cheese.
Top with salsa, crema, or avocado for added flavor.
Use Monterey Jack or Oaxaca for the best melt.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
Keywords: stuffed poblano peppers, cheese stuffed peppers, vegetarian dinner