Stuffed Poblano Peppers

These cheesy, Southwestern-style peppers make a great side dish to burritos and tacos, or serve on their own as an unexpected appetizer. Pass cold sour cream and additional cilantro separately to garnish.

Prep Time

0 minutes

Cook Time

30 minutes


4 Servings


4 tablespoons oil
8 pepper, poblano
1⁄4 cup cilantro
8 ounces cheese, cheddar (shredded)
1⁄4 cup onion (chopped)
1 clove garlic


Combine cheese, cilantro, onion, and garlic in a bowl and set aside. Cut a shallow incision in the side of each pepper or slice in half. Carefully scrape out the seeds. Rub generous amounts of oil over the interior of each pepper. Gently fill cheese mixture into each.

Heat a cast-iron skillet over high heat or set oven to broil. Roast peppers in skillet until black on all sides or broil for 5-10 minutes. When cool enough to handle, remove blackened peel before serving.