If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Poblano peppers are the perfect vessels for making stuffed peppers. They’re the perfect size, and when they are roasted, their flavor is unmatched. They’re absolutely delicious. Let’s talk about how to make stuffed poblano peppers, shall we? Roast the Poblano Peppers. Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Peel the Poblanos. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion. See How to Roast Peppers or How to Roast Poblano Peppers. Core Out the Poblanos. Slit the poblanos up the side and open. Scoop out the insides. Make Your Stuffing. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well. Stuff the Poblanos. Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 350 degrees to 375 degrees F. Serve the Stuffed Poblanos. Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro. Boom! Done! You’re cream cheese stuffed poblano peppers are ready to serve. It smells wonderful in here! I hope you love them as much as we do! TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and let them cool enough to handle. THREE: Peel off the skins with your fingers. They should remove easily. Ready for stuffing!
How to Roast Poblano Peppers Over an Open Flame
Flame roasting your poblano peppers is the fastest method. Just get a flame going and set the poblano pepper over it. Let the skin char and blacken. Flip it every minute or so in order to get all the skin. When it is charred enough, remove it from the flame and let it cool enough to handle. You can place it into a paper or plastic bag and seal it to let the steam loosen the skins if you need to. Peel away the skin and remove the seeds and innards. You’re ready for stuffing! I have instructions below for grilling the poblanos, but I’ve also written up more detailed instructions here - How to Grill Poblano Peppers - for your reference if you have further questions. Grilling your poblano peppers allows you to peel off the skins, and it softens up the peppers, reducing the sugars and amino acids within, bringing out entirely new flavors. Seriously, there is something transcendent about a roasted chili pepper that you’ll never get anywhere else. If you’re unable to find poblano peppers at your grocery store for whatever reason, you can make this recipe with bell peppers. Either stuff the entire bell pepper with your stuffing mixture and proceed, or slice them in half and stuff the pepper halves. Check out my Spicy Vegetarian Stuffed Bell Peppers recipe as a reference. Try other cheeses. Be sure to use good, melty shredded cheeses, as those will work the best. Goat cheese would be a nice addition. It’s also interesting with curry seasonings. Try my Homemade Vindaloo Curry Powder with it. Such a great recipe. If you’d like a spicier version, include a bit more chili powder. You can also freeze stuffed poblano peppers in vacuum sealed containers for 3 months or longer. NOTE: This recipe was updated on 8/15/18 to include new photos and a video. It was originally published on 8/14/2015.
