15+ Delicious Stuffed Poblano Peppers Recipes

Stuffed poblano peppers are a delicious, versatile dish that can be prepared in countless ways to suit any palate. 

Known for their mild heat and smoky flavor, poblano peppers are the perfect vessel for savory fillings that range from cheesy and indulgent to light and nutritious. 

Whether you’re a fan of classic Mexican flavors, crave something with a little spice, or prefer plant-based options, stuffed poblano peppers are a fantastic way to elevate your meal. 

In this article, we’ve gathered over 15 stuffed poblano pepper recipes that will inspire you to get creative in the kitchen. 

From creamy chicken fillings to vegan-friendly quinoa and black bean options, there’s something here for everyone to enjoy. So, grab your peppers and let’s start cooking!

15+ Delicious Stuffed Poblano Peppers Recipes

With these 15+ stuffed poblano pepper recipes, you now have a treasure trove of delicious meal ideas that are sure to impress family and friends alike. 

Whether you’re preparing a quick weeknight dinner, planning a cozy weekend meal, or even hosting a special gathering, stuffed poblano peppers offer a flavorful and satisfying option. 

From hearty meat-filled recipes to vegetarian delights and even breakfast-inspired dishes, the versatility of poblano peppers shines through in every recipe. 

Experiment with these ideas, customize them to suit your taste, and most importantly, enjoy the rich and smoky flavor that makes stuffed poblano peppers so irresistible. 

Happy cooking!

Cheesy Chicken and Black Bean Stuffed Poblano Peppers

This stuffed poblano pepper recipe is a delicious fusion of creamy cheese, tender shredded chicken, and hearty black beans. 

The mildly spicy poblano peppers provide the perfect vessel for the savory filling, while a sprinkle of cheese on top adds a golden, melty finish. 

It’s a wholesome dish that combines protein, fiber, and rich flavors, ideal for a family dinner or meal prep for the week.

Ingredients:

• 4 poblano peppers
• 2 cups shredded rotisserie chicken
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Place the peppers on the baking sheet, drizzle with olive oil, and roast for 10-15 minutes until softened.
3. In a large bowl, mix the shredded chicken, black beans, 1/2 cup of Monterey Jack cheese, 1/4 cup cheddar cheese, sour cream, cilantro, cumin, chili powder, salt, and pepper.
4. Once the peppers are soft, remove them from the oven and stuff them with the chicken and black bean mixture.
5. Sprinkle the remaining cheese on top of the stuffed peppers and bake for another 10 minutes or until the cheese is bubbly and golden.
6. Serve hot, garnished with extra cilantro if desired.

These cheesy chicken and black bean stuffed poblano peppers are a fantastic combination of flavors and textures. The poblano’s mild heat, paired with the creamy cheese and savory chicken filling, creates a satisfying and balanced meal. Perfect for family gatherings or a weeknight dinner, this recipe is easy to prepare yet packed with nourishment and flavor.

Quinoa and Veggie Stuffed Poblano Peppers

For a healthy and colorful twist, these quinoa and veggie stuffed poblano peppers are an excellent vegetarian option. Filled with protein-rich quinoa, sautéed vegetables, and seasoned with fresh herbs, these peppers are light yet flavorful. The natural smoky taste of roasted poblanos complements the nutritious filling, making it a great meal for those looking for a wholesome and plant-based dish.

Ingredients:

• 4 poblano peppers
• 1 cup cooked quinoa
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 cup diced zucchini
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the poblano peppers in half and remove the seeds. Place the peppers on the baking sheet and roast for 10-12 minutes until softened.
3. In a skillet, heat olive oil over medium heat. Sauté the garlic, red onion, zucchini, and corn for 5 minutes until the vegetables are tender.
4. Stir in the cooked quinoa, diced tomatoes, paprika, cumin, oregano, salt, and pepper. Cook for another 2-3 minutes until the mixture is well combined.
5. Remove the peppers from the oven and stuff them with the quinoa mixture. Sprinkle crumbled feta cheese on top of each pepper.
6. Return the stuffed peppers to the oven and bake for 8-10 minutes until the feta is slightly golden.
7. Garnish with fresh cilantro and serve.

These quinoa and veggie stuffed poblano peppers are a fantastic way to enjoy a healthy and satisfying meal that’s both vegetarian and gluten-free. The vibrant flavors of the vegetables, combined with the smoky taste of roasted poblanos, make this dish a hit. Whether you’re looking for a nutritious lunch or a light dinner, this recipe brings both flavor and nourishment to the table.

Beef and Rice Stuffed Poblano Peppers with Tomato Sauce

This hearty recipe combines seasoned ground beef with fluffy rice, all stuffed inside roasted poblano peppers, and topped with a rich tomato sauce. It’s a comforting dish that showcases bold Mexican-inspired flavors. The poblano peppers bring a smoky, mild heat, while the beef and rice filling is flavorful and filling. Finished with a savory tomato sauce, this dish is perfect for a satisfying weeknight dinner or weekend indulgence.

Ingredients:

• 4 poblano peppers
• 1 lb ground beef
• 1 cup cooked rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 can (15 oz) tomato sauce
• 1/2 tsp smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then stir in the cumin, chili powder, oregano, salt, and pepper.
4. Stir in the cooked rice and mix well. Remove from heat.
5. Once the peppers are softened, stuff them with the beef and rice mixture. Top with shredded cheddar cheese.
6. In a small saucepan, heat the tomato sauce with smoked paprika and simmer for 5 minutes.
7. Pour the tomato sauce over the stuffed peppers and bake for an additional 10-12 minutes until the cheese is melted and the sauce is bubbly.
8. Garnish with fresh parsley and serve.

These beef and rice stuffed poblano peppers are hearty, flavorful, and perfect for a family dinner. The smoky poblano peppers pair beautifully with the savory beef and rice filling, while the tangy tomato sauce adds a rich, comforting layer of flavor. This recipe is sure to become a favorite for anyone who enjoys bold, satisfying meals that are easy to prepare.

These stuffed poblano pepper recipes each bring something unique to the table, ensuring there’s something for everyone to enjoy, from meat lovers to vegetarians.

Chorizo and Potato Stuffed Poblano Peppers

This chorizo and potato stuffed poblano pepper recipe is a flavor-packed dish that combines the bold, spicy flavors of chorizo with the comforting texture of soft potatoes. The richness of the chorizo blends with the mild heat of roasted poblano peppers, making this an irresistible meal for anyone who loves hearty, spicy foods. Topped with a sprinkle of cheese, these peppers are perfect for a savory weeknight dinner.

Ingredients:

• 4 poblano peppers
• 1/2 lb chorizo sausage, casing removed
• 2 medium potatoes, diced and boiled
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 cup shredded Mexican cheese blend
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
3. Add the chorizo and cook until browned, breaking it into small pieces. Drain excess grease if necessary.
4. Stir in the boiled, diced potatoes and cumin. Season with salt and pepper, then cook for another 5 minutes, allowing the flavors to meld together.
5. Remove the peppers from the oven and stuff them with the chorizo and potato mixture. Sprinkle the shredded cheese on top of each pepper.
6. Bake for another 10 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve.

These chorizo and potato stuffed poblano peppers are a winning combination of spicy, smoky, and savory flavors. The creamy potatoes balance the heat from the chorizo and poblano peppers, while the melted cheese adds a gooey, satisfying layer. This dish is great for those who love bold flavors and hearty meals.

Shrimp and Corn Stuffed Poblano Peppers

These shrimp and corn stuffed poblano peppers offer a delightful seafood twist on traditional stuffed peppers. Fresh shrimp is sautéed with sweet corn, bell peppers, and spices to create a filling that’s light yet flavorful. The roasted poblanos provide a subtle smokiness that enhances the shrimp’s natural sweetness, making this dish perfect for a summer dinner or a special occasion meal.

Ingredients:

• 4 poblano peppers
• 1 lb medium shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1/4 cup shredded Cotija cheese
• Fresh lime wedges and cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, and bell pepper for 3-4 minutes until softened.
3. Add the shrimp, corn, paprika, cumin, salt, and pepper. Cook for 4-5 minutes until the shrimp turn pink and are fully cooked through.
4. Remove the peppers from the oven and stuff them with the shrimp and corn mixture.
5. Sprinkle Cotija cheese on top and return to the oven for an additional 5-7 minutes, until the cheese is melted.
6. Garnish with fresh cilantro and a squeeze of lime juice before serving.

These shrimp and corn stuffed poblano peppers are a light yet flavorful option for seafood lovers. The combination of sweet corn, tender shrimp, and roasted poblanos creates a delightful balance of flavors that’s both refreshing and satisfying. Whether served as a main course or a fancy appetizer, this dish is sure to impress.

Spinach and Goat Cheese Stuffed Poblano Peppers

This vegetarian dish is a creamy and tangy take on stuffed poblano peppers, featuring a filling made with spinach, goat cheese, and herbs. The mild heat of the roasted poblanos complements the creamy goat cheese and the earthy spinach, creating a balanced flavor profile. It’s an elegant dish that can be served as a light dinner or as part of a larger spread for a special occasion.

Ingredients:

• 4 poblano peppers
• 4 cups fresh spinach, chopped
• 4 oz goat cheese, softened
• 1/2 cup ricotta cheese
• 2 garlic cloves, minced
• 1/4 cup breadcrumbs (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp nutmeg
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove the seeds. Roast them on a baking sheet for 10-12 minutes until softened.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute, then stir in the chopped spinach and cook until wilted.
3. Remove the skillet from heat and stir in the goat cheese, ricotta cheese, nutmeg, salt, and pepper. Mix until the cheese is fully melted and the filling is creamy.
4. Remove the peppers from the oven and stuff them with the spinach and goat cheese mixture. Sprinkle breadcrumbs on top for added texture, if desired.
5. Bake for another 8-10 minutes until the breadcrumbs are golden brown and the filling is warmed through.
6. Garnish with fresh parsley and serve hot.

These spinach and goat cheese stuffed poblano peppers are a delightful blend of creamy, tangy, and earthy flavors. The roasted poblanos provide a smoky base, while the cheese and spinach filling is rich and satisfying without being heavy. This recipe is perfect for those looking for an elegant, vegetarian option that feels indulgent yet healthy.

Each of these stuffed poblano pepper recipes brings a unique twist to the table, offering different flavor profiles for a variety of preferences. From hearty chorizo and potato to light shrimp and corn or creamy spinach and goat cheese, there’s something for everyone to enjoy.

Breakfast Stuffed Poblano Peppers with Eggs and Bacon

Kickstart your morning with these savory breakfast stuffed poblano peppers filled with scrambled eggs, crispy bacon, and gooey melted cheese. Roasted poblano peppers add a slight heat and smoky flavor to the mix, making this a hearty, protein-packed breakfast dish. Perfect for brunch gatherings or a special weekend treat, these stuffed peppers will keep you full and satisfied.

Ingredients:

• 4 poblano peppers
• 6 large eggs
• 6 slices of bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. In a skillet, heat olive oil over medium heat. Add the diced onions and sauté until soft, about 3 minutes. Add the diced tomatoes and cook for another 2 minutes.
3. In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet and scramble them until fully cooked but still moist.
4. Remove the peppers from the oven and stuff each with scrambled eggs. Sprinkle crumbled bacon and shredded cheese on top.
5. Return the peppers to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh chives and serve hot.

These breakfast stuffed poblano peppers are a flavorful, protein-packed way to start your day. The mild heat of the poblano peppers pairs perfectly with the creamy scrambled eggs, crispy bacon, and melted cheese, making it a comforting and filling breakfast. Whether for a weekend brunch or a special occasion, this recipe is sure to impress.

Greek-Inspired Stuffed Poblano Peppers with Lamb and Feta

Take a Mediterranean journey with these Greek-inspired stuffed poblano peppers filled with ground lamb, feta cheese, and a blend of herbs. The robust flavors of lamb, seasoned with oregano and garlic, marry beautifully with the smoky, mild poblano peppers. Topped with creamy feta and fresh parsley, this dish offers a satisfying and exotic flavor profile that’s perfect for a unique dinner experience.

Ingredients:

• 4 poblano peppers
• 1 lb ground lamb
• 1/2 cup diced red onion
• 2 garlic cloves, minced
• 1/4 cup Kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half and remove the seeds. Place the peppers on a baking sheet and roast for 10-12 minutes until softened.
2. In a skillet, heat olive oil over medium heat. Sauté the red onion and garlic until softened, about 3 minutes.
3. Add the ground lamb, oregano, salt, and pepper to the skillet. Cook until the lamb is browned and cooked through, about 8-10 minutes.
4. Stir in the chopped Kalamata olives and remove from heat.
5. Remove the peppers from the oven and stuff them with the lamb mixture. Top with crumbled feta cheese.
6. Bake for an additional 5-7 minutes, until the feta is slightly golden.
7. Garnish with fresh parsley and serve.

These Greek-inspired stuffed poblano peppers bring a taste of the Mediterranean to your table. The combination of savory lamb, briny olives, and tangy feta creates a rich, flavorful dish that pairs beautifully with the smoky roasted poblanos. This is a great recipe for anyone looking to add a gourmet twist to their stuffed peppers.

Southwest Vegan Stuffed Poblano Peppers with Sweet Potatoes and Black Beans

This vegan-friendly recipe offers a Southwest-inspired twist with a delicious combination of sweet potatoes, black beans, and quinoa, all seasoned with cumin and chili powder. The roasted poblanos add a smoky flavor that complements the sweetness of the potatoes and the earthiness of the beans and quinoa. Packed with nutrients and plant-based protein, these peppers make a filling and wholesome meal for vegans and non-vegans alike.

Ingredients:

• 4 poblano peppers
• 1 large sweet potato, diced and roasted
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked quinoa
• 1/2 cup diced red bell pepper
• 1/2 small onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove the seeds. Roast the peppers on a baking sheet for 10-12 minutes until softened.
2. In a large skillet, heat olive oil over medium heat. Sauté the diced onion and red bell pepper for 3-4 minutes until softened.
3. Stir in the roasted sweet potatoes, black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until the mixture is well combined and heated through.
4. Remove the peppers from the oven and stuff them with the sweet potato and black bean mixture.
5. Return the peppers to the oven and bake for 5-7 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro and avocado slices before serving.

These Southwest vegan stuffed poblano peppers are bursting with flavor and nutrients. The sweet potatoes add a natural sweetness, while the black beans and quinoa provide plant-based protein and heartiness. The smoky roasted poblanos tie the dish together, making it a satisfying and healthy meal option. This recipe is perfect for anyone looking to enjoy a vegan-friendly, flavorful dish with a Southwest twist.

These additional stuffed poblano pepper recipes offer a wide range of flavors, from a hearty breakfast option to Mediterranean and Southwest-inspired meals. Each recipe brings something different to the table, ensuring that there’s a stuffed poblano pepper dish to satisfy every craving.

Creamy Chicken and Spinach Stuffed Poblano Peppers

These creamy chicken and spinach stuffed poblano peppers offer a satisfying and rich meal that’s both wholesome and indulgent. The combination of tender shredded chicken, wilted spinach, and a creamy cheese sauce creates a luscious filling that pairs beautifully with the mild, smoky flavor of the roasted poblano peppers. This recipe is perfect for a comforting weeknight dinner or a cozy weekend meal.

Ingredients:

• 4 poblano peppers
• 2 cups shredded rotisserie chicken
• 2 cups fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
4. Remove from heat and stir in the shredded chicken, cream cheese, sour cream, and salt and pepper. Mix until the filling is creamy and well combined.
5. Remove the poblano peppers from the oven and stuff them with the creamy chicken and spinach mixture. Sprinkle shredded mozzarella cheese on top.
6. Return to the oven and bake for 10 minutes, or until the cheese is melted and golden.
7. Garnish with fresh parsley and serve.

These creamy chicken and spinach stuffed poblano peppers are a rich and indulgent dish that combines the smooth creaminess of cheese and sour cream with tender chicken and spinach. The roasted poblanos add a smoky depth to the meal, making it both comforting and satisfying. This dish is sure to become a family favorite for a cozy night in.

Spicy Sausage and Rice Stuffed Poblano Peppers

For a fiery, bold flavor, these spicy sausage and rice stuffed poblano peppers bring the heat. Spicy sausage, fluffy rice, and a blend of aromatic spices are packed into roasted poblano peppers, creating a filling that’s both hearty and satisfying. Topped with melted cheese, these peppers offer a comforting yet spicy kick that’s perfect for those who love a little extra heat in their meals.

Ingredients:

• 4 poblano peppers
• 1/2 lb spicy sausage (chorizo or hot Italian sausage)
• 1 cup cooked white rice
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup diced tomatoes
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 cup shredded pepper jack cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3 minutes until softened.
3. Add the spicy sausage to the skillet and cook until browned, breaking it up as it cooks.
4. Stir in the diced tomatoes, cooked rice, cumin, chili powder, salt, and pepper. Mix well and cook for another 2-3 minutes.
5. Remove the peppers from the oven and stuff them with the sausage and rice mixture. Top with shredded pepper jack cheese.
6. Bake for another 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve.

These spicy sausage and rice stuffed poblano peppers are a bold, flavorful dish that’s perfect for anyone who loves a little extra spice. The combination of spicy sausage, fluffy rice, and melted pepper jack cheese makes this dish hearty and satisfying. With a smoky, roasted poblano base, these stuffed peppers offer a deliciously fiery meal that’s sure to please spice lovers.

Mushroom and Quinoa Stuffed Poblano Peppers

For a healthy, plant-based option, these mushroom and quinoa stuffed poblano peppers are packed with earthy flavors and wholesome ingredients. The combination of quinoa, sautéed mushrooms, and fresh herbs creates a filling that’s nutritious, satisfying, and full of flavor. Topped with a sprinkle of vegan or regular cheese, this dish is perfect for vegans, vegetarians, or anyone looking for a lighter, healthier meal option.

Ingredients:

• 4 poblano peppers
• 1 cup cooked quinoa
• 2 cups cremini mushrooms, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded vegan cheese or mozzarella (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3 minutes until softened.
3. Add the mushrooms, thyme, smoked paprika, salt, and pepper. Cook for about 5-7 minutes until the mushrooms are tender and any liquid has evaporated.
4. Stir in the cooked quinoa and mix until well combined. Remove from heat.
5. Remove the peppers from the oven and stuff them with the mushroom and quinoa mixture. Top with shredded vegan cheese or mozzarella if desired.
6. Return to the oven and bake for another 10 minutes, until the cheese is melted (if using).
7. Garnish with fresh parsley and serve.

These mushroom and quinoa stuffed poblano peppers are a healthy, plant-based option that’s both filling and flavorful. The combination of earthy mushrooms, protein-packed quinoa, and fresh herbs creates a wholesome and satisfying dish. Whether you’re following a vegan diet or just looking for a lighter meal option, this recipe offers a deliciously nutritious way to enjoy stuffed peppers.

These three additional stuffed poblano pepper recipes offer a variety of flavors and ingredients, ensuring there’s something for everyone—whether you’re in the mood for creamy, spicy, or healthy options!

Buffalo Chicken Stuffed Poblano Peppers

These buffalo chicken stuffed poblano peppers combine the zesty, tangy heat of buffalo sauce with the smoky flavors of roasted poblano peppers. Tender shredded chicken is coated in a spicy buffalo sauce, then stuffed into roasted peppers and topped with melted cheese. This dish is perfect for spice lovers who want to enjoy the flavors of buffalo wings in a creative, low-carb way.

Ingredients:

• 4 poblano peppers
• 2 cups cooked shredded chicken
• 1/2 cup buffalo wing sauce
• 1/4 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Ranch or blue cheese dressing for serving
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. In a bowl, mix the shredded chicken with buffalo sauce, cream cheese, salt, and pepper until well combined.
3. Remove the peppers from the oven and stuff them with the buffalo chicken mixture.
4. Top each pepper with shredded cheddar cheese and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
5. Garnish with chopped green onions and fresh parsley. Serve with ranch or blue cheese dressing for dipping.

These buffalo chicken stuffed poblano peppers offer the perfect balance of heat, creaminess, and smoky flavor. The tender shredded chicken, coated in buffalo sauce, brings bold flavors that pair beautifully with the roasted peppers and melted cheese. Whether served as a game-day appetizer or a flavorful dinner, these stuffed peppers are sure to be a hit with spice lovers.

Cajun Shrimp and Andouille Sausage Stuffed Poblano Peppers

These Cajun shrimp and andouille sausage stuffed poblano peppers are bursting with bold Southern flavors. The combination of spicy andouille sausage, tender shrimp, and flavorful Cajun spices creates a mouthwatering filling that’s both hearty and delicious. The roasted poblano peppers provide a smoky base, making this a satisfying and unique dish that’s perfect for a special dinner or gathering.

Ingredients:

• 4 poblano peppers
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb andouille sausage, diced
• 1 small onion, diced
• 1/2 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• 1/4 cup diced tomatoes
• 1/2 cup cooked rice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Roast them on a baking sheet for 10-12 minutes until softened.
2. In a skillet, heat olive oil over medium heat. Add the diced onion, green bell pepper, and garlic, and sauté until softened, about 3 minutes.
3. Add the andouille sausage to the skillet and cook for 5 minutes until browned.
4. Stir in the shrimp, Cajun seasoning, and diced tomatoes. Cook for 4-5 minutes until the shrimp are pink and fully cooked. Remove from heat and stir in the cooked rice.
5. Remove the peppers from the oven and stuff them with the shrimp and sausage mixture.
6. Return to the oven and bake for another 8-10 minutes to allow the flavors to meld.
7. Garnish with fresh parsley and serve.

These Cajun shrimp and andouille sausage stuffed poblano peppers are a flavor-packed dish that brings the taste of the South to your table. The spicy andouille sausage pairs perfectly with the tender shrimp and Cajun seasoning, while the roasted poblano peppers add a smoky depth of flavor. This is an excellent choice for those who love bold, hearty, and satisfying meals.

Mexican Street Corn (Elote) Stuffed Poblano Peppers

Inspired by the popular Mexican street food, these Mexican street corn stuffed poblano peppers take all the classic elote flavors—grilled corn, creamy sauce, cotija cheese, and chili powder—and pack them into smoky roasted poblano peppers. This vegetarian dish is vibrant, flavorful, and perfect as a side or a light main course. It’s a great way to enjoy the flavors of elote in a fun, stuffed pepper format.

Ingredients:

• 4 poblano peppers
• 2 cups corn kernels (fresh or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled Cotija cheese
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast for 10-12 minutes until softened.
2. In a large bowl, mix the corn kernels with mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
3. Remove the peppers from the oven and stuff them with the corn mixture. Top with crumbled Cotija cheese.
4. Return the peppers to the oven and bake for another 8-10 minutes, until heated through and slightly golden on top.
5. Garnish with fresh cilantro and an extra sprinkle of chili powder before serving.

These Mexican street corn stuffed poblano peppers are a vibrant and flavorful vegetarian dish that captures all the best flavors of elote. The creamy corn filling, tangy lime, and smoky spices pair perfectly with the roasted poblano peppers, while the Cotija cheese adds a salty, crumbly finish. This dish is perfect for summer cookouts, Mexican-inspired meals, or as a delicious side dish.

These three new stuffed poblano pepper recipes offer even more delicious variations, from spicy buffalo chicken to Southern-inspired Cajun flavors and Mexican street corn. Each recipe provides a unique twist on the classic stuffed pepper, ensuring there’s something for every taste and occasion!