These stuffed poblano peppers pack roasted, peeled chiles with melty Monterey Jack, then bake under a fluffy egg batter and a layer of cheddar until puffed and golden.
Roasting gives the peppers a soft, slightly smoky flavor, and the batter turns into a light, tender blanket. The dish takes under an hour and works as a meatless main or a generous side.
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Why This Stuffed Poblano Peppers Recipe Works
Charring the skins over a flame or under the broiler loosens them for easy peeling and adds a roasted taste that raw peppers lack.
The egg and flour batter bakes around the cheese, so every portion has a tender coat and a gooey center.
Poblanos are mild enough for most families, with only a gentle warmth that melted cheese balances well.
Ingredients for Stuffed Poblano Peppers
- Large poblano peppers, 6
- Shredded Monterey Jack cheese, 2 cups
- Large eggs, 4
- All purpose flour, 1/3 cup
- Milk, 1/2 cup
- Baking powder, 1/2 teaspoon
- Salt and black pepper, 1/4 teaspoon of each
- Shredded cheddar cheese, 1/2 cup, for topping
- Cooking spray or butter for the dish
Poblano peppers. Pick wide, glossy, dark green peppers with straight sides, which are easier to stuff and hold their shape.
Monterey Jack. It melts smoothly and tastes mild, so it lets the roasted pepper flavor come through.
Eggs and flour. Together they make a light batter that puffs in the oven and sets around the filling.
Baking powder. A small amount lifts the batter so it bakes up tender instead of dense.
Cheddar. Sprinkled on top, it browns into a sharp, golden crust over the puffed batter.
How to Make Stuffed Poblano Peppers
1. Heat and grease Set the oven to 375 degrees F and lightly grease a 9 by 13 inch baking dish with cooking spray or butter.
2. Roast the peppers Roast the poblanos over an open flame or under the broiler, turning until all sides are charred and blistered.
3. Steam them Transfer the peppers to a bowl, cover tightly with a plate or wrap, and let them steam for 10 minutes.
4. Peel and seed Peel off the skins, cut a lengthwise slit in each pepper, and remove the seeds.
5. Stuff the peppers Fill each pepper with Monterey Jack and arrange them seam side down in the baking dish.
6. Whisk the batter Beat the eggs until frothy, then whisk in the flour, milk, baking powder, salt, and pepper until smooth, and pour it evenly over the peppers.
7. Top and bake Sprinkle the cheddar over the top and bake for 30 to 35 minutes, until puffed, golden, and the center reaches 160 F, then cool slightly before serving.
How to Serve Stuffed Poblano Peppers
Cut the dish into portions with a wide spatula and serve warm with sour cream or salsa on the side. Cilantro lime rice soaks up the cheesy juices, and homemade corn salsa adds a bright, fresh topping. Add white queso dip for dipping, and a spoonful of smoky baked beans makes the meal more filling.
How to Store and Reheat Stuffed Poblano Peppers
Cool the dish and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 to 3 months. Reheat in a moderate oven until the center reaches 165 F, covering with foil so the top does not over brown. Thaw frozen portions in the refrigerator overnight before reheating, and expect the batter to be a little softer afterward.
Tips and Variations for Stuffed Poblano Peppers
Flag the allergens. This dish contains milk, egg, and wheat, so check the labels on the cheese and baking powder for added ingredients.
Wear gloves. Poblanos can irritate skin and eyes, so wear gloves when you seed them and avoid touching your face.
Steam fully. Covering the hot peppers loosens the skins, so do not skip the 10 minutes if you want an easy peel.
Keep the peppers whole. Cut only a single slit so the filling stays inside and the pepper holds together.
Pat them dry. Excess moisture thins the batter, so blot peeled peppers with paper towels before stuffing.
Check the center. Egg dishes are safe at 160 F in the middle, so use a thermometer before serving.
Customize the cheese. Pepper jack adds heat and mozzarella adds stretch, while the method stays the same.
Check trusted guidance. For general advice on cooking and storing egg dishes safely, read the Montana State University Extension egg fact sheet before serving.
Frequently Asked Questions About Stuffed Poblano Peppers
Can I make stuffed poblano peppers ahead of time?
Yes. Roast, peel, and stuff the peppers a day early, then add the batter and bake just before serving.
Are stuffed poblano peppers very spicy?
Poblanos are usually mild, though heat varies from pepper to pepper, so ask guests about spice if you are unsure.
Can I freeze stuffed poblano peppers?
Yes. Cool them fully, wrap well, and freeze for up to 2 to 3 months, then thaw overnight before reheating.
Can I roast the peppers in the oven?
Yes. Place them under the broiler and turn them until the skins blister on all sides.
What can I serve on the side?
Rice, a green salad, or crusty bread all go well with the cheesy batter.
Baked Stuffed Poblano Peppers with Cheese
Equipment
- Baking dish 9 by 13 inch
- Mixing bowl
- Whisk
- Tongs
Ingredients
Main Ingredients
- 6 large poblano peppers roasted and peeled
- 2 cup shredded Monterey Jack cheese
- 4 large eggs
- ⅓ cup all purpose flour
- ½ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese for topping
- 1 cooking spray for greasing the dish
Instructions
Cooking
- Roast. Char the poblanos over a flame or under the broiler, then steam them covered for 10 minutes and peel.
- Stuff. Slit and seed the peppers, fill with Monterey Jack, and set seam side down in a greased 9 by 13 inch dish.
- Batter. Whisk the eggs until frothy, add the flour, milk, baking powder, salt, and pepper, and pour over the peppers.
- Top. Scatter the cheddar over the batter.
- Bake. Bake at 375 degrees F for 30 to 35 minutes until puffed, golden, and 160 F in the center, then cool briefly.
