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Stuffed poblano peppers filled with chili and topped with melted cheese, with a spatula slid underneath one of the peppers.

Stuffed Poblano Peppers

Katerina | Diethood
This easy stuffed poblano peppers recipe is made with roasted poblano peppers stuffed with hearty chili and lots of melty cheese.
Servings : 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

Instructions
 

  • 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 the skins start to blister.
  • Remove peppers from the 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 and 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 the remaining shredded cheese.
  • Broil for 3 more minutes or until the cheese is melted.
  • Remove from oven, garnish with cilantro or parsley, and serve.

Notes

  • Chili: I have used homemade leftover chili, and I've used Hormel's canned chili - the recipe is great with whatever you have on hand or is easier to get the job done.
  • Size of peppers: Basically, any pepper size works for this recipe. But if it's a main dish, go for the big ones! For appetizers, smaller peppers are a good fit.
  • Prefer a more mild flavor? Swap out the poblanos for green bell peppers. Just bear in mind bell peppers take a little longer to roast and soften up.
  • Cheese: You don't have to use shredded cheddar. You can use a different shredded cheese or a Mexican cheese blend.
  • To peel or not to peel: I personally keep the outer skins on my poblanos, but if you want, you can peel them off after roasting. The peppers might lose a bit of their shape, but they'll be just as delicious.

Nutrition

Calories: 514 kcal | Carbohydrates: 7 g | Protein: 42 g | Fat: 35 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 0.4 g | Cholesterol: 141 mg | Sodium: 540 mg | Potassium: 655 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1148 IU | Vitamin C: 96 mg | Calcium: 521 mg | Iron: 3 mg

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: poblano peppers, stuffed poblano peppers, stuffed poblano peppers recipe