Stuffed Poblano Peppers
These Stuffed Poblano Peppers will be ready to throw in the oven by the time it’s preheated. They are quick, easy and oozing with cheesy goodness. Impress your guests with this side dish that feels fancy yet is incredibly simple.
Servings: 4
Equipment
- Oven
Ingredients
- cooking spray of choice
- 4 poblano peppers
- 1½-2 cups shredded sharp cheddar cheese (depending on size of poblanos)
- ½ tsp garlic powder
- ½ tsp chili powder
- pinch of cayenne pepper (optional if you want them a little spicy)
- freshly ground pepper to taste
Instructions
- Preheat oven to 425 F. Line a baking sheet with tin foil and coat with cooking spray.
- Cut the tops off the poblanos. Remove seeds and ribs (I pull out the seed core out by hand and then wash away any remaining seeds). Make sure to keep the pepper and its top together.
- In a bowl, combine and mix cheese with spices. Stuff peppers with cheese mixture leaving about ½ inch from the top free (if you over stuff much of the cheese will spill out as it cooks). Use an oven safe toothpick to loosely secure the top of the pepper. Arrange the poblanos on the prepared baking sheet. Roast peppers for 22-25 minutes, until the skin starts to char and bubble in places. It’s normal for some of the cheese to ooze out as it cooks. Remove from oven, let cool for a few minutes and serve.
Notes
- You can use another type of shredded cheese, but I prefer sharp cheddar.
- You could also roast these on a hot grill (still keep the foil under them), but the timing will vary depending on how hot your grill is and how often you open it to check on them.
- Once you’ve mastered stuffing and roasting poblano peppers, you can get creative and adapt this recipe to your liking.