Easy Cheese Stuffed Poblano Peppers with Cream Cheese

These easy cheese stuffed poblano peppers are filled with cream cheese, shredded Mexican cheese, lime and spices, then baked until the peppers are tender and the cheese is nice and melty. They’re cheesy, a little smoky and really easy to make.

I love these as an appetizer, but you can absolutely serve them as a vegetarian main dish with rice, beans or a simple salad. They take about 20 minutes from start to finish, which is exactly the kind of recipe I want when I need food now.

The cream cheese makes the filling super creamy while Oaxaca, Monterey Jack or a Mexican cheese blend gives you that bubbly melted-cheese situation on top. Obviously, that’s the best part.

Jump to:

• Why You’ll Love These Stuffed Poblano Peppers
• Do You Need to Roast Poblanos Before Stuffing Them?
• Cheese Stuffed Poblano Pepper Ingredients
• How to Make Cheese Stuffed Poblano Peppers
• Top Tip
• Substitutions
• Cheese Stuffed Poblano Pepper Variations
• What to Serve with Cheese Stuffed Poblano Peppers
• Make Ahead
• How to Store Stuffed Poblano Peppers
• Frequently Asked Questions
• Easy Cheese Stuffed Poblano Peppers
• Food safety

Why You’ll Love These Stuffed Poblano Peppers

• They’re ready quickly. There’s no complicated filling to cook first. Mix, stuff and bake. That’s it.
• They use simple ingredients. You only need poblanos, two kinds of cheese, a few spices and a lime.
• They’re vegetarian. Serve them as an appetizer, side dish or meatless main course.
• They have plenty of flavor. Paprika, chili powder and lime keep the cheese filling from tasting flat.
• They’re easy to customize. Add more heat, fresh cilantro, corn or black beans depending on what you have.

Do You Need to Roast Poblanos Before Stuffing Them?

You do not have to roast or peel the poblanos before making this recipe. Cutting them in half allows the peppers to soften while the cheese melts in the oven.

Pre-roasting will give you a softer pepper with more char, but it adds another step. If you prefer very tender poblanos, bake the empty pepper halves for about 10 minutes before filling them. Then add the cheese mixture and return them to the oven until the filling is melted and bubbly.

Cheese Stuffed Poblano Pepper Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

• Poblano peppers: Poblanos are generally mild, although every once in a while you get one that chooses violence. Look for firm, dark-green peppers without soft spots. Slice them lengthwise and remove the seeds and pale membranes.
• Shredded Mexican cheese: Oaxaca is great because it melts beautifully. A blend of Monterey Jack and cheddar also works really well.
• Cream cheese: Let it soften before mixing so you don’t have to fight with it. Full-fat cream cheese produces the richest filling, but reduced-fat cream cheese will work.
• Paprika: This adds warm pepper flavor without making the filling especially spicy. Smoked paprika is a good option if you want a smokier result.
• Chili powder: Use the standard chili powder blend sold in the spice aisle, not pure powdered chile unless you know how hot it is.
• Lime: The acidity cuts through all that cheese and wakes up the filling. Fresh lime juice makes a difference here.
• Salt: How much you need depends on the cheese. Mix the filling, taste it and then decide.
• Olive oil: A light drizzle helps the exposed peppers soften and brown in the oven.

See recipe card for quantities.

How to Make Cheese Stuffed Poblano Peppers

Top Tip

Choose poblanos that are roughly the same size so they finish cooking at the same time. If one pepper is much larger than the others, its cheese may melt before the pepper itself becomes tender.

Substitutions

• Oaxaca cheese: Monterey Jack is my first substitute because it melts easily and has a mild flavor. Mozzarella works too, although it tastes less Mexican.
• Cream cheese: Neufchâtel or reduced-fat cream cheese can be used in the same amount. Goat cheese also works, but it will make the filling tangier.
• Poblanos: Anaheim peppers are a good substitute and are typically mild. Bell peppers work, but they are sweeter and may need more time in the oven.
• Paprika: Use smoked paprika for more smoky flavor or ancho chile powder for a deeper chile flavor.
• Fresh lime: Bottled lime juice works in a pinch, but fresh is better here.

Cheese Stuffed Poblano Pepper Variations

Make them spicier: Add minced jalapeño, cayenne or a little chipotle powder to the cheese mixture. Pepper Jack is another easy option.

Add corn: Stir a small amount of roasted corn into the filling. Corn, poblanos and cheese are obviously very good together.

Add beans: Mix in drained black beans for a more substantial vegetarian main course. Don’t add too many or the filling won’t stay inside the peppers.

Finish with toppings: Add pico de gallo, chopped cilantro, sliced avocado, sour cream or extra lime after baking.

Add protein: Cooked chorizo or shredded chicken can be folded into the filling, although the recipe will no longer be vegetarian.

What to Serve with Cheese Stuffed Poblano Peppers

Serve these peppers with salsa verde or pico de gallo spooned over the top. The acidity works really well with the creamy filling.

For a vegetarian spread, add calabacitas with corn or a fresh nopales salad. If you want something more substantial, rice and black beans will turn the peppers into a full meal.

If you have extra poblanos, use them to make my spaghetti verde. It’s another creamy, cheesy poblano recipe and one of my favorite ways to use them.

Make Ahead

You can prepare the filling and clean the peppers up to one day ahead. Store them separately in airtight containers in the refrigerator.

You can also stuff the peppers in advance, cover the baking sheet or container and refrigerate them until you’re ready to bake. Let them sit at room temperature while the oven preheats. Cold filling may need a couple of additional minutes to become completely hot and melted.

How to Store Stuffed Poblano Peppers

Refrigerator: Let the peppers cool, then refrigerate them in an airtight container for up to four days.

Freezer: The cooked peppers can be frozen, although the poblano and cream-cheese filling may release a little water after thawing. Freeze them in a sealed container for up to two months.

Reheating: Reheat the peppers in a 350°F oven for about 10 minutes or until hot. An air fryer also works well at 350°F for approximately five minutes. The microwave is fastest, but the peppers will be softer.

Frequently Asked Questions

Are poblano peppers spicy?

Poblanos are usually mild, with a deeper and earthier flavor than bell peppers. Their heat can vary, but most are much milder than jalapeños. Removing the seeds and membranes helps keep the recipe mild.

Do you have to peel poblanos before stuffing them?

No. You only need to peel poblanos when they have been heavily roasted or charred and the skin has blistered. The skin can stay on for this quick baked recipe.

What cheese is best for stuffing poblano peppers?

Oaxaca, Monterey Jack, cheddar, Chihuahua cheese and mozzarella all melt well. I like using Oaxaca or a Monterey Jack and cheddar blend with cream cheese.

Can I prepare the peppers in advance?

Yes. Clean and stuff the peppers up to one day ahead, cover them and keep them refrigerated. Bake them just before serving.

Why are my poblano peppers still firm?

Large or thick poblanos may need more than 10 minutes in the oven. Continue baking until they reach the texture you like. For consistently soft peppers, pre-bake the empty halves for 10 minutes before stuffing.

Can I make these in an air fryer?

Yes. Arrange the stuffed pepper halves in a single layer and air-fry at 375°F until the cheese is melted and the peppers are tender, approximately 8–10 minutes. Work in batches if necessary.

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Food safety

• 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

See more guidelines at USDA.gov.