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Chili Stuffed Poblano Peppers

Serving comforting and delicious chili is great, but how about serving it in yummy poblano peppers, topped with cheese? Seriously awesome! These Chili Stuffed Poblano Peppers are a delicious, easy, and enjoyable twist on a much-loved classic!


This is one of those recipes that is just so easy, but the result is super fun and looks like you really put in some special effort! The spicy and savory chili is made ahead, according to your favorite recipe (I use this Texas No Beans Chili). Then, yummy poblano peppers are quickly roasted, halved, and filled with chili and cheese!

Also… I (very often) will use canned No-Beans Chili because, why not?! 🤷‍♀️ If you don’t have prepared chili on hand, you should do the same. The whole process will take you only 5 minutes to prepare dinner! 🙌


Spicy is kind of a subjective term, but in general I would say that poblano peppers are on the mild side. Going by the Scoville scale, they are not nearly as spicy, for example, as jalapeños. So this dish should be enjoyable for almost anyone!

close up shot of chili stuffed poblano peppers topped with melty cheese


  • Poblano Peppers: You’ll need 4 poblano peppers, cut in half longwise, seeds and membrane removed.
  • Olive Oil: You’ll need 2 tablespoons olive oil, for brushing and roasting the peppers.
  • Chili: For this recipe, I use 4 to 5 cups of Chili. So good!
  • Cheese: Almost any shredded cheese will do! Cheddar, Mexican blend, Colby, Monterey, etc… Just use whatever you have on hand.
  • Chopped Fresh Cilantro or Parsley: For garnish.

roasted poblano peppers


  1. Roast the Poblano Peppers. First, preheat your oven’s broiler. Then, line a baking sheet with foil, and arrange the poblanos, cut-side down, on the baking sheet. Brush, or spray, each pepper with olive oil, and broil for 5 minutes, or until the skins start to blister. Remove from the oven and set aside.
  2. Heat the Chili and Add Cheese. While the peppers are roasting, heat up the chili in a large skillet for about 4 to 5 minutes, or until heated through; stir in 1 cup of the shredded cheese and stir until melted. Remove from the heat to prevent scorching.
  3. Stuff the Peppers and Broil. Turn the peppers over, and divide up the chili mixture between all the peppers. Top with remaining cheese. Broil for 3 more minutes, or until the cheese is melted. Garnish with cilantro or parsley.
  4. Enjoy!

close up shot of cooking chili in a white dutch oven


  • Choose Fresh: When you’re looking at fresh poblanos, they don’t have to be picture-perfect to be tasty! They should be fresh, firm and brightly colored, however, larger ones tend to be better for stuffing.
  • Go Green: Keep in mind that red poblanos will be significantly spicier than green, so choose green for a successful dish. Want an even milder version? Try using green bell peppers! But, FYI, bell peppers will need longer cooking time to soften. 
  • To Peel or Not to Peel? While I leave the outer skins on my poblanos, you can also remove them after roasting if you prefer! Peeled peppers may lose their shape a bit, but they’ll still be super tasty!


  • Cool Coleslaw: Crunchy and cold Classic Southern Coleslaw makes a satisfying contrast in both taste and texture!
  • Sweet Potatoes: I usually make these easy Mashed Sweet Potatoes for the holidays, but sweet potatoes are also a knockout when served with Southwestern food! Totally delicious and extremely satisfying.
  • Rice: Chili, peppers, rice, and cheese… sounds so good, right? Rice is the perfect accompaniment to just about everything, so a nice pot of long-grain white rice is definitely in order here. If you’d like to stay low-carb, that’s easy, too: just try my homemade Cauliflower Rice!

side shot of chili stuffed poblano peppers on a baking sheet


  • To refrigerate, place leftovers in airtight containers and store for up to 4 days.
  • To freeze, place cooled stuffed peppers on a plate or baking sheet, and place in the freezer until frozen solid. Then wrap each pepper well in freezer paper or plastic wrap, before storing the wrapped peppers in freezer bags. These will keep frozen up to 4 months.
  • To reheat, place the peppers (whether refrigerated or frozen) in an ovenproof dish, cover with foil, and bake at 350˚F until heated through. For refrigerated peppers, this may only take 10 to 20 minutes, while frozen peppers may take 20 to 40 minutes.

More Stuffed Peppers Ideas


Tools Used in this Recipe

side shot of chili stuffed poblano peppers on a baking sheet


Katerina | Diethood
This easy recipe is full of Southwestern flavor, thanks to the roasted poblano peppers, hearty chili, and melty cheese!
5 from 1 vote
Servings : 6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 poblano peppers cut in half longwise, seeds and membranes removed
  • tablespoons olive oil, divided
  • 4 to 5 cups prepared Chili 👈 click to grab the recipe
  • cups shredded cheddar cheese, divided (you can also use whatever cheese you have on hand; cheddar cheese, mexican blend cheese, white cheddar, etc…)
  • Chopped fresh cilantro or parsley, for garnish


  • Preheat the broiler.
  • Line a baking sheet with foil.
  • Arrange the poblanos, cut-side down, on the baking sheet.
  • Brush each pepper with 1/2 tablespoon olive oil. You can also use olive oil cooking spray.
  • Broil for 5 minutes, or until skins start to blister.
  • Remove peppers from oven and set aside for a minute.
  • In the meantime, heat up the remaining olive oil in a large skillet set over medium-high heat.
  • Add the chili to the skillet and cook for about 4 to 5 minutes, or until heated through; stir in 1 cup of shredded cheese, stir until melted.
  • Remove from heat. If there is any liquid in the skillet from the chili, drain it. You want a thick chili that holds together.
  • Turn the peppers over and divide up the chili between all the peppers.
  • Top each pepper with remaining cheese.
  • Broil for 3 more minutes, or until cheese is melted.
  • Garnish with cilantro or parsley.
  • Serve.




Calories: 340 kcal | Carbohydrates: 4 g | Protein: 29 g | Fat: 23 g | Saturated Fat: 12 g | Cholesterol: 96 mg | Sodium: 345 mg | Potassium: 447 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 765 IU | Vitamin C: 64 mg | Calcium: 354 mg | Iron: 2 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: cheese stuffed poblano peppers, how to roast poblano peppers, stuffed poblano peppers
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