I can’t get enough of these roasted poblano peppers packed with creamy, gooey cheese and smoky, savory flavor. One bite and it’s easy to see why they disappear fast.

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I’m fully obsessed with Cream Cheese Stuffed Poblano Peppers because they hit that smoky, creamy, slightly spicy spot I keep chasing. I love how poblano peppers bring that earthy bite without blowing my face off, and cream cheese turns the inside into this rich, gooey situation I cannot stop picking at.

But the best part is the contrast. Charred edges, melty center, just enough kick to keep me going back for another one.

And then another. Ridiculous, honestly.

I make these when I want something bold, cheesy, and a little messy in the best way. No polite bites here.

Ingredients

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Poblanos bring mild heat and that roasty, “did I make this?” vibe.
Cream cheese makes the filling rich, creamy, and honestly hard to stop eating.
White cheddar adds sharpness, melts beautifully, and keeps things extra cozy.
Cilantro brings a fresh pop so the peppers don’t feel too heavy.
Green onions add a little crunch and a mellow onion bite.
Garlic gives the filling that savory kick you’d miss if it weren’t there.
Lime juice brightens everything up and cuts through the creamy richness.
Cumin adds warm, earthy flavor without taking over the whole dish.
Salt makes all the cheesy, peppery flavors actually wake up.
Black pepper adds a tiny bite in the background.
Olive oil helps the peppers soften and get those tasty browned spots.
Plus, a crunchy topping makes each bite way more fun.
Basically, sour cream or salsa makes serving feel easy and snacky.

Ingredient Quantities

6 large poblano peppers

8 ounces cream cheese, softened

1 cup shredded white cheddar (about 4 ounces)

1/4 cup fresh cilantro, finely chopped

2 green onions, thinly sliced

1 clove garlic, minced

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon olive oil for brushing

Optional: 2 tablespoons breadcrumbs or crushed tortilla chips for a crunchy top

Optional: sour cream or salsa for serving

How to Make this

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1. Preheat oven to 425°F (220°C) or preheat grill to medium-high heat.

2. Roast poblanos whole on a baking sheet or directly on the grill, turning occasionally, until skins are blackened and blistered on all sides, about 10 to 15 minutes.

3. Transfer roasted peppers to a bowl and cover with plastic wrap or a lid for 10 minutes to steam; this makes peeling easier.

4. Carefully peel off the charred skins, then slice each pepper lengthwise and remove seeds and membranes; keep peppers mostly intact for stuffing.

5. In a bowl, beat together softened cream cheese, shredded white cheddar, chopped cilantro, sliced green onions, minced garlic, lime juice, ground cumin, kosher salt, and black pepper until well combined.

6. Spoon the cheese mixture into each pepper cavity, pressing gently to fill.

7. Place stuffed peppers on a baking sheet or grill pan, brush tops lightly with olive oil, and sprinkle optional breadcrumbs or crushed tortilla chips if using.

8. Bake in the oven at 375°F (190°C) for 12 to 15 minutes or grill over indirect heat until cheese is melted and filling is hot and bubbly.

9. Remove from oven or grill and let rest for 2 to 3 minutes so filling sets slightly.

10. Serve warm with optional sour cream or salsa.

Equipment Needed

1. Oven or grill
2. Baking sheet or grill pan
3. Large bowl
4. Rubber spatula or wooden spoon
5. Chef knife
6. Cutting board
7. Measuring spoons and measuring cup
8. Pastry brush or silicone brush
9. Plastic wrap or a large bowl lid
10. Oven mitts or heatproof gloves

FAQ

Q: Can I make these ahead of time? A: Yes. Prepare and stuff the peppers up to a day ahead, refrigerate covered, then brush with oil and bake just before serving to retain freshness and texture.

Q: How do I roast the poblanos without a grill? A: Roast under a broiler on high, turning every few minutes until blistered and charred all over, then place in a bowl covered with plastic wrap for 10 minutes to steam; peel and remove seeds before stuffing.

Q: Can I use a different cheese or make it dairy free? A: Sub shredded Monterey Jack or pepper jack for more heat, or use a dairy free cream cheese and dairy free shredded cheese alternative to keep similar texture and flavor.

Q: How can I make the filling spicier? A: Add chopped pickled jalapeno or a pinch of cayenne pepper to the filling, or fold in a teaspoon of chipotle in adobo for smoky heat.

Q: Should I remove the seeds and membranes? A: Yes. Removing seeds and membranes reduces bitterness and heat and creates a better cavity for the cream cheese filling.

Q: How long do leftovers keep and how do I reheat them? A: Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in a 350 F oven for 10 to 15 minutes until warmed through to preserve texture better than a microwave.

Cream Cheese Stuffed Poblano Peppers Recipe Substitutions and Variations

Cream cheese: goat cheese for tangy richness, ricotta mixed with a little sour cream for a lighter texture, or Neufchâtel for lower fat.
White cheddar: Monterey Jack for creaminess, Pepper Jack for heat, or Colby for mild flavor and good melt.
Cilantro: flat leaf parsley for freshness, chopped green onion plus a squeeze of lime for brightness, or minced basil for a different herbal note.
Fresh lime juice: fresh lemon juice, apple cider vinegar diluted with a splash of water, or white wine vinegar for a milder acidic touch.

Pro Tips

1. Roast the peppers until the skins are deeply blistered but not completely collapsed; the charred bits add smoky flavor and the slight structure helps them hold the filling without falling apart.

2. Let the peppers steam in a covered bowl for at least 10 minutes before peeling. That gentle steam loosens the skin and makes peeling less fussy while keeping the flesh tender.

3. Soften the cream cheese completely and mix it at room temperature so the filling is silky and spreads easily into the cavities. If you want a lighter texture, fold in a tablespoon of sour cream or plain yogurt.

4. For a crunchy contrast, press a thin layer of crushed tortilla chips or panko on top and brush lightly with olive oil before baking. The crunch adds great texture and stands up to the creamy interior.

5. Keep an eye on oven or grill heat when finishing. Cook just until the filling is bubbly and warmed through so the cheese stays creamy instead of becoming grainy. Let the peppers rest a couple minutes so the filling sets slightly before serving.

Cream Cheese Stuffed Poblano Peppers Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can’t get enough of these roasted poblano peppers packed with creamy, gooey cheese and smoky, savory flavor. One bite and it’s easy to see why they disappear fast.

Servings

servings

Calories

256

kcal

Equipment: 1. Oven or grill
2. Baking sheet or grill pan
3. Large bowl
4. Rubber spatula or wooden spoon
5. Chef knife
6. Cutting board
7. Measuring spoons and measuring cup
8. Pastry brush or silicone brush
9. Plastic wrap or a large bowl lid
10. Oven mitts or heatproof gloves

Ingredients

6 large poblano peppers
8 ounces cream cheese, softened
1 cup shredded white cheddar (about 4 ounces)
1/4 cup fresh cilantro, finely chopped
2 green onions, thinly sliced
1 clove garlic, minced
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil for brushing
Optional: 2 tablespoons breadcrumbs or crushed tortilla chips for a crunchy top
Optional: sour cream or salsa for serving

Directions

Preheat oven to 425°F (220°C) or preheat grill to medium-high heat.
Roast poblanos whole on a baking sheet or directly on the grill, turning occasionally, until skins are blackened and blistered on all sides, about 10 to 15 minutes.
Transfer roasted peppers to a bowl and cover with plastic wrap or a lid for 10 minutes to steam; this makes peeling easier.
Carefully peel off the charred skins, then slice each pepper lengthwise and remove seeds and membranes; keep peppers mostly intact for stuffing.
In a bowl, beat together softened cream cheese, shredded white cheddar, chopped cilantro, sliced green onions, minced garlic, lime juice, ground cumin, kosher salt, and black pepper until well combined.
Spoon the cheese mixture into each pepper cavity, pressing gently to fill.
Place stuffed peppers on a baking sheet or grill pan, brush tops lightly with olive oil, and sprinkle optional breadcrumbs or crushed tortilla chips if using.
Bake in the oven at 375°F (190°C) for 12 to 15 minutes or grill over indirect heat until cheese is melted and filling is hot and bubbly.
Remove from oven or grill and let rest for 2 to 3 minutes so filling sets slightly.
Serve warm with optional sour cream or salsa.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.