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stuffed Mexican peppers

Stuffed Mexican Peppers with Cheese and Corn

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 Servings 1x
  • Category: Main Course/Side Dish
  • Cuisine: Mexican/American


These stuffed poblano peppers make a great main course or a perfect side dish! This is a family favorite.


Units Scale

4 large poblanos, roasted and peeled and seeds removed

4 oz goats cheese

1/4 c shredded Manchego cheese

1/4 c Parmesan

1/4 c diced red onion

1/4 c chopped cilantro

1/2 c roasted corn kernels (thawed, frozen corn works fine)

1 minced garlic clove

Salt and pepper to taste

12 T heavy cream or half and half


Preheat oven to 400.

Make a slit on one side of the poblano. This will be where you stuff it.

Combine goat’s cheese, Manchego and parmesan together using an immersion blender if your cheese is too cold. Feel free to use your favorite variety of cheese and cream cheese also works in place of the goat’s cheese.

Stir in the onion, cilantro, corn and garlic. You may want to season with salt and pepper.

Mix in cream until the cheese mixture is the desired consistency for stuffing.

Divide cheese mixture between the four peppers. Fold up the sides of the pepper to partially enclose.

Bake 15 minutes.

Keywords: stuffed poblanos, stuffed Mexican peppers, vegetarian stuffed peppers, poblano peppers recipe, recipes with poblano peppers