This Cream Cheese Stuffed Poblano Peppers dish is made with poblano peppers, shredded cheese, cream cheese, paprika, chili powder, lime and salt.
Poblano peppers are a beloved Mexican pepper. Poblano peppers can be used in a variety of forms. They are hotter than a bell pepper and less spicy than a jalapeño pepper, which is why making this delicious dish is a perfect combination of spicy and cheesy. Not only is the cheese mixture delicious, but the combination of the cheese with the poblano peppers is succulent. You can serve this on the side of most Mexican dishes like tacos, enchiladas, or gorditas.
These poblano peppers might actually be one of my favorite appetizers ever. They are perfectly filled with cheese which helps balance the spiciness from the peppers. I used fresh poblano peppers which are sliced in half and baked or air fried until golden and bubbly. This appetizer is perfect for game day or just a fun night in.
Whatever you do, when cutting the poblano peppers, wear gloves or just do not touch your face. From experience, I once cut poblano peppers, and although they aren't as spicy as a jalapeno, I rubbed my eye and had to run my eye under cold water for 10 minutes. It can be super painful! Once you slice the poblano peppers lengthwise WHILE wearing gloves, use a small spoon to scoot out the seeds and membranes.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Poblano Peppers
- Mexican shredded cheese
- Cream cheese
- Chili powder
- Olive oil
See recipe card for Cream Cheese Stuffed Poblano Peppers quantities.
Preheat the oven to 375 F. Slice each of the poblano peppers in two. Place inside face up on a baking sheet that has been sprayed by non-stick cooking spray.
In another bowl, add the shredded cheese, cream cheese, paprika, chili powder, and lime juice and mix well.
With a spoon, place a layer of the mixture on each pepper. Sprinkle more shredded cheese on it if you wish.
Bake in the oven for 15-20 minutes. Enjoy!
Hint: Feel free to garnish with cilantro.
Poblano pepper: I love using poblano peppers, but this works well with bell peppers too. You could even try making some jalapeno poppers if you're up to it!
Shredded cheese: If you can find that Mexican blend shredded cheese go with that. If not, use mozzarella.
Cream cheese: Cream cheese really gives this recipe the flavor that it needs. If you like blue cheese, you could use that as well.
Spices: You can use paprika and/or chili powder - feel free to use any combination you prefer. I would also use cayenne pepper or cumin.
Lime: The lime juice helps blend the cheese together and gives it a really nice acidic flavor.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes on top before baking.
- Deluxe - After baking, cut the peppers up and place in a taco.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
This Cream Cheese Stuffed Poblano Peppers don't stand up well to freezing.
Make sure to use gloves when cutting the poblano peppers.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove