My husband plants a small garden every year – well, it is really pretty big for living in a subdivision. This year he is growing poblano peppers. I love the cheese stuffed poblano peppers I get at the local Mexican restaurant, but they are fried, so I don’t get them very often. I mean, there really is quite enough fat in the cheese without frying them. So, I decided to do my own baked version at home. I truly didn’t even miss they frying. This recipe is very simple but it is so good that you just about can’t stop eating them. I used regular cheeses, which means these are still quite high in fat even without the frying, but you could lower the fat a bit more by using low fat cheeses. My son and husband both loved them too. I hope you enjoy them as much as we did!Print
Cheese Stuffed Poblano Peppers
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 10 1x
- 5 medium poblano peppers (I actually had a mix of large and small, but I think they would average out to medium.)
- 1 8 oz. pkg. cream cheese, softened
- 3/4 cup shredded Monterey Jack Cheese
- 3/4 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees.
- Spray a 9″ x 13″ baking dish lightly with cooking spray.
- Cut the peppers in half lengthwise and remove seeds. If your peppers are hot, you might want to wear gloves.
- Stir together cheeses until well combined.
- Stuff cheese into pepper halves and place into prepared baking dish.
- Bake for approximately 30 minutes or until cheese is melted and begins to brown on top.