Stuffed Mexican Peppers with Cheese and Corn

stuffed Mexican peppers

Stuffed Mexican peppers with cheese and corn are perfect as a side dish or a main course. Rich and flavorful, these poblanos will soon become a family favorite. Everyone requests them.

stuffed Mexican peppers

I just ate the last of the stuffed Mexican peppers that I made when Alex was home.

These are so good I can’t believe I haven’t shared them with you yet. This poblano peppers recipe was made shortly after I received a text message from the top of Vail Mountain. It was quite succinct and only said, “stuffed peppers”.

And the next text said, “just thought of it.” Whenever the kids come home I aim to please and always love menu suggestions. I detest general terms like chicken or fish or pasta.

Tell me how you want it please and this kitchen will try to satisfy!

In this case I knew he wasn’t talking about stuffed green peppers because I’ve never made those. Poblanos are the only peppers I’ve stuffed except for the occasional jalapeno stuffed with cream cheese or peanut butter. Yeah, I know it sounds weird but it works!

What are poblano chiles?

stuffed Mexican Peppers

Poblanos are mild on the Mexican pepper heat scale. A jalapeno is considered about 4 levels above, however-just like any pepper, you can encounter a hot one!

Generally your nose will tell you if the chile is hot, so be sure to deseed and devein to be on the safe side.

How to prepare poblano peppers:

First look for big, bright dark green poblano chiles. I have great luck finding them at Trader Joes, but Kroger has them as well.

Some oil the peppers and then broil them, but I like turning the grill on and blackening them.

Removing the skin is essential to this recipe, but it is easily done. First sear your chiles under a hot broiler, or on a grate on a gas grill, or even in an air fryer. Turn them until all sides are wrinkled and blistered.

Place the chiles in a closed plastic bag and let them steam a few minutes.

Remove and then carefully slide off the skin. If all the skin doesn’t come off, that is OK.

Now slit open one side of the pepper and open like a book. Leave the stem on. Slide a sharp knife down the inside of the pepper to remove the veins and seeds. 

Stuff with your favorite mixture and the fold each side in to reform your pepper shape.

Other options for filling besides this recipe, may be to use your standard stuffed pepper recipe. Using a different pepper just jazzes them up.

Feel free to sub in different cheeses or veggies. And certainly cooked chorizo, chicken or shrimp would make these more “main dish.”

Stuffed Mexican Peppers


Manservant and I first ate stuffed poblano peppers at “Stars” in San Francisco, many years ago. Before kids actually.Stars was wildly successful with Jeremiah Tower at the helm. He cooked with Alice Waters and both are credited with the beginning of California Cuisine.

Jeremiah is someone I would have madly fallen in love with, but alas I am not his type. A truly fascinating guy you should check out the Anthony Bourdain produced documentary, “The Last Magnificent.”

In the 80’s, Stars was the place to eat and we were lucky to have dined there several times.

His first cookbook, “New American Classics” has been on my bookshelf forever. I’ve made the stuffed peppers for years. Everyone loves them. But way back when, this was a recipe I had never heard of, as were many from his book.

Though many are based on classics, I do remember thinking I’ll never find these ingredients anywhere. I also remember thinking that many of them seemed past my abilities, but now they seem like a piece of cake. Finding the ingredients is now easier, so I must revisit this book! Anyone up for a dinner party?

Below is the original recipe from the book:

recipe from Jeremiah Tower

As you will see, mine is similar but not the same. Both are awesome. I must admit that I rarely stuff the peppers the same way twice.

I’ve used rice and beans and also plated them on top of rice and beans, but the one constant has been the use of goat’s cheese. I promise that even if you aren’t a fan of the goat’s cheese you will be after this. The fresh tartness of the cheese goes perfectly with the spiciness of the pepper.

I love to serve these with a black bean sauce too. Using a jarred Chinese black bean sauce thinned with some chicken broth and heavy cream works well. Black bean sauce is salty which compliments well with the peppers.

I also love sweet chili sauce, too. And of course a bit of sour cream diluted with some lime juice and cream also makes a good drizzle. This is a fun recipe to play with, but way better to eat!

So glad my boy thought of these. They are a perfect summer dish to use the fresh corn and peppers that are available right now. And it was a fun time to take out my old cookbook and revisit all the “new classics”.

Recipes with Poblano Peppers:

Mexican Poblano Cheese Casserole

Poblano and Cheese Casserole

Roasted Poblano Onion Dip

poblano onion dip

Please Pin and Share:

Stuufed Mexican Peppers Pin

This is an updated post from July, 2017.

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  • mjskitchen
    July 8, 2021 at 5:10 pm

    Last year I had poblanos coming out of my ears, but not sure how this year will go. However, I do have some frozen roasted poblanos that this recipe should work great with. Love everything about this.

  • Chef Mimi
    July 6, 2021 at 6:12 am

    Yes, yes, and yes!!! I love these!!! I’m having a fajita night soon with friends, and it’s too late to change my menu, but I’m definitely saving this recipe!!!

  • Tandy | Lavender and Lime
    July 1, 2021 at 1:44 am

    This looks so warming and inviting! It is bitterly cold here (for us) and all is good. Trust you are well and thriving!

  • Healthy World Cuisine
    June 30, 2021 at 8:33 am

    Mouth is watering! Loved this recipe back in 2017 and love it even more today. It’s a flavor explosion in your mouth.

  • John / Kitchen Riffs
    June 29, 2021 at 3:07 pm

    Love peppers, and such a great idea to stuff them with goat cheese. Poblanos have such nice flavor don’t they? Satisfying without being too hot. These look great — thanks.

  • angiesrecipes
    June 29, 2021 at 7:11 am

    I adore goat cheese and this stuffed poblano recipe looks so inviting loaded with goodness!

  • Pam
    July 26, 2017 at 2:00 pm

    These are definitely some great stuffed poblanos! I make chile relleños now and then and we love it so I know we'd like your version too. I'm with you on the general terms, chicken, fish, etc. Then I always ask exactly what they mean, BBQ chicken, roasted chicken, chicken salad? and on and on… I will be checking out the Anthony Bourdain documentary now! Thanks!

  • HWC Magazine
    July 25, 2017 at 12:51 pm

    Has all of the comfort foods rolled into one beautiful dish. Spicy, creamy cheesy….love it! Sharing of course!

  • Amy (Savory Moments)
    July 24, 2017 at 2:37 pm

    I love all kinds of stuffed peppers, but these poblanos look particularly delicious!

  • David @ Spiced
    July 24, 2017 at 11:46 am

    I am a huge fan of pablanos, and I love the idea of stuffing them with corn and goat cheese! And this sounds like one of those recipes that's fun to make not only because it's delicious, but because it has great memories attached as well. Thanks for sharing this one!

  • SavoringTime in the Kitchen
    July 23, 2017 at 10:25 pm

    I have never had a stuffed poblano and feel seriously deprived! What a great story about when you first had them and the chef.

  • Sippity Sup
    July 23, 2017 at 10:15 pm

    I love the peppers and can see how the goat cheese is the way to go. I also love Jeremiah Tower and make a version of his Black Truffle Sirloin Burgers often. GREG

  • Lea Ann (Cooking on the Ranch)
    July 23, 2017 at 1:05 pm

    I love poblanos – and these look absolutely amazing. Pinning! Hope you're having a fabulous summer Abbe.

  • Jeff
    July 22, 2017 at 2:05 pm

    Wow, these peppers are gorgeous. I love that you say that they're not too spicy, but now and then you encounter a spicy one. Like Russian roulette! I'm telling you, though, my mouth is really watering for these.

  • Denise Browning
    July 22, 2017 at 1:08 pm

    It reminds me a lighter version of one of my fave Mexican dishes, chiles reyenos. Gotta try this recipe!

  • Kelsie | the itsy-bitsy kitchen
    July 22, 2017 at 3:45 am

    These look UNBELIEVABLE! I love poblanos so much and stuffing them with cheese makes this a no-brainer. I'm going to make them this weekend!

  • Anu - My Ginger Garlic Kitchen
    July 21, 2017 at 6:53 pm

    I adore recipes made with goat cheese and these stuffed peppers look so divine and sound so intriguing. Lovely recipe, Abbe.

  • Sue/the view from great island
    July 21, 2017 at 6:22 pm

    These look amazing, I'm crazy about all kinds of peppers, but once you mentioned jalapenos stuffed with PB you stopped me in my tracks!

  • Nammi
    July 21, 2017 at 4:38 am

    havent tried stuffed poblanos yet, looks yumm.

  • Cheri Savory Spoon
    July 20, 2017 at 11:36 pm

    Wow! this is such a wonderful dish, I can see why your son requested them. Poblanos remind me of home where our kids and their families are. Also I love them for their amazing flavor. Great style….

    • Abbe Odenwalder
      July 21, 2017 at 3:10 am

      Bet you find these all over in Arizona! Poblanos are so good in everything!

  • Tricia Buice
    July 20, 2017 at 11:16 pm

    I have not eaten many stuffed peppers in my day but I have to remedy that! These are really beautiful and look so tasty. I love it when my kids tell me what they want, specifically 🙂 It makes it so much easier! Glad you enjoyed your visit and fed him well. Have a lovely weekend!

    • Abbe Odenwalder
      July 21, 2017 at 3:09 am

      Eat these and I think you will be very happy! Thanks Tricia! It was a sweet and short visit!

  • mjskit
    July 20, 2017 at 11:14 pm

    These look SO good! Love the simplicity of the filling and who doesn't love feta. 🙂 You gotta love chile pepper season!

    • Abbe Odenwalder
      July 21, 2017 at 3:08 am

      The saltiness of the feta is so good in these!I love chile pepper season!

  • Kitchen Riffs
    July 20, 2017 at 11:05 pm

    Stuffed poblanos are wonderful! Haven't had any in ages — now, of course, you have me craving them. These look excellent — really good recipe. Thanks!

    • Abbe Odenwalder
      July 21, 2017 at 3:08 am

      Worth making. Goes great with Presidential Punch! Hmm..This could get interesting!

  • Liz Berg
    July 20, 2017 at 10:19 pm

    I had my first stuffed poblanos in Denver! They were incredible as I'm sure yours are, too. I love getting specific requests. Bill is notorious for giving me the same two suggestions!

    • Abbe Odenwalder
      July 21, 2017 at 3:07 am

      I know what you mean! Thanks Liz! These have always been a favorite!