Easy Southwest Stuffed Poblano Peppers

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This Southwest Stuffed Poblano Peppers recipe is a savory meal full of fresh veggies and protein. Savory, zesty, and cheesy, it’s mildly spicy and easy to make! 

Two southwest stuffed poblano peppers on a white plate topped with sour cream and cilantro.

These stuffed poblanos have been a staple in our meal prep rotation for years and years right alongside family favorites like tater tot casserole and Mexican lasagna. Originally inspired by an old Rachael Ray recipe I discovered in a magazine, they have evolved over the years, and we think it’s safe to say we’ve perfected the recipe. 

We start with a savory, tomato, cheese, and protein filling. Baked until soft and tender, we top the peppers with a crisp, vibrant bell pepper salsa. The result is a combination of tastes and textures that’s out of this world. 

And don’t worry, the flavor isn’t too spicy for the littles. Mine always ask for seconds! 

If you’re lucky enough to have leftovers, these peppers store and reheat well, too. So, you can enjoy delicious, low-carb, nutritious, high-protein meals for days! 

Ingredients You’ll Need for Stuffed Poblano Peppers

Please see the recipe card below for the complete ingredients list and instructions. 

Ingredients for easy southwest stuffed poblano peppers on a white countertop.
  • Poblanos – You’ll need four large poblanos for this recipe. 
  • Meat – We like to use ground bison for this recipe! However, you can substitute ground beef, ground turkey, ground chicken, or even ground pork if preferred.
  • Veggies – Fire-roasted diced tomatoes add flavor to the protein filling. Then, we use Roma tomatoes, yellow bell pepper, and red onion to create fresh salsa.
  • Cheese – We use cheddar cheese, but any cheese you like best will work. Mozzarella or Pepper Jack taste great! For the best results, buy a block of cheese, and grate it yourself. 
  • Seasonings – Garlic powder and salt enhance the flavor of the protein. 
  • Fresh Herbs – Fresh cilantro adds a bright, refreshing taste balancing out some of the spice. 
  • Extra Virgin Olive Oil – This coats the veggies in the salsa. 
  • Lime Juice – The acidity adds a touch of brightness that makes the salsa extra refreshing. Freshly squeezed is best, but bottled varieties will also work. 
  • Red Wine Vinegar – This adds a tangy, slightly sweet taste. Don’t substitute other kinds of vinegar, or the flavor won’t be the same! 

Flavor Variations

One of the best things about this stuffed peppers recipe is that there’s no right or wrong way to make it. Feel free to mix and match different ingredients to make it your own. 

Some of our favorite variations include: 

  • Stirring cooked white rice, brown rice, or cauliflower rice into the filling. 
  • Adding black beans or pinto beans to the filling.
  • Stirring corn into the filling.
  • Swapping the bell pepper salsa with pico de gallo
  • Using large bell peppers instead of poblanos. 
  • Replacing the seasonings with taco seasoning
A close up photo of a piece of stuffed poblano on a fork.

Topping Ideas

Of course, this recipe is delicious on its own, but you can never go wrong with extra toppings! Finish your stuffed poblanos with options like: 

  • Shredded Cheese
  • Sliced Avocado or Guacamole
  • Sour Cream or Plain Greek Yogurt

How to Cut Poblanos to Stuff Them 

Slicing poblano peppers may seem intimidating, but it’s actually super easy! Just follow the steps below, and they’re ready to go: 

  1. Use a sharp knife to slice the poblanos in half lengthwise. 
  2. Remove the seeds and white membrane. 

Common Questions

Do you have to peel poblano peppers before cooking? 

It’s not necessary to peel poblanos, but doing so can improve their texture and flavor. Ultimately, it’s up to you! 

How long do stuffed poblanos last? 

Store leftover peppers in an airtight container in the fridge for 3-4 days. Keep the salsa in a separate airtight container for 2-3 days. 

Can I freeze leftovers? 

Freeze the peppers in a single layer in an airtight container or sealable bag for up to 3 months. 

How hot are poblano peppers? 

Poblano peppers are mildly spicy. Remove the white membrane and seeds to tone down the heat. Or, if you’re worried about the spice, create stuffed bell peppers instead.

Two baked stuffed poblanos on a white plate topped with plain Greek yogurt and cilantro.

Easy Southwest Stuffed Poblano Peppers Recipe

This southwest stuffed poblano peppers recipe features a savory meat and cheese filling and a crisp, refreshing salsa for a quick, nutritious meal you’ll love!
Prep Time10 minutes
Cook Time30 minutes
Course: Main Dish
Cuisine: Tex-Mex
Keyword: stuffed poblano pepper recipe, stuffed poblano peppers, stuffed poblano peppers recipe, stuffed poblanos
Servings: 4 servings
Calories: 390kcal
Cost: $7.00

Ingredients

  • 4 poblanos (about 1 lb), halved and seeded
  • 1 pound ground meat (beef, turkey, venison, or bison)
  • 15 ounce can fire roasted diced tomatoes
  • 1 cup shredded cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 4 roma tomatoes, finely diced
  • 1 yellow bell pepper, finely diced
  • 1/2 small red onion, finely diced
  • 1/2 cup cilantro, chopped (handful of fresh cilantro)
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon red wine vinegar
  • Optional Toppings: shredded cheese, sliced avocado, sour cream or plain Greek yogurt

Instructions

  • Preheat the oven to 400F. Spray a 9×13 pan with non-stick cooking spray. Set aside.
  • In a large saute pan, brown the ground meat on the stove top. Lower the heat and stir in the fire roasted tomatoes, shredded cheese, garlic powder, and ½ teaspoon salt until the cheese is melted.
    1 pound ground meat (beef, turkey, venison, or bison), 15 ounce can fire roasted diced tomatoes, 1 cup shredded cheese, 1 teaspoon garlic powder, 1 teaspoon salt, divided
  • On a cutting board, cut the poblanos in half lengthwise with a large knife and remove the seeds. Place the peppers in the prepared 9×13 baking pan.
    4 poblanos (about 1 lb), halved and seeded
  • Spoon evenly the meat mixture into each pepper. Bake uncovered for 30 minutes or until the peppers can be easily pierced with a fork.
  • Meanwhile, in a medium-sized bowl add the diced tomatoes, yellow pepper, red onion, cilantro, olive oil, lime juice, red wine vinegar, and ½ teaspoon salt. Stir until combined.
    4 roma tomatoes, finely diced, 1 yellow bell pepper, finely diced, 1/2 small red onion, finely diced, 1/2 cup cilantro, chopped, 1 Tablespoon extra virgin olive oil, 2 teaspoons lime juice, 1 teaspoon red wine vinegar
  • Remove the stuffed peppers from the oven and let cool for 15 minutes before topping with the fresh bell pepper salsa, additional shredded cheese, plain Greek yogurt (or sour cream), and/or sliced avocado.
    Optional Toppings: shredded cheese, sliced avocado, sour cream or plain Greek yogurt
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Video

Notes

Air Fryer Option – Preheat the air fryer to 400F. Cut the poblano peppers in half lengthways and remove the seeds. Place the pepper halves in the air fryer (you may need to do this in batches). Cook at 400F for 5 minutes until blistered and softened. Then spoon the meat mixture into each pepper half and cook at 400F for 5 minutes. Let the stuffed peppers cool for 15 minutes before topping with the fresh bell pepper salsa, additional shredded cheese, plain Greek yogurt (or sour cream), and/or sliced avocado.

Nutrition

Serving: 2stuffed peppers | Calories: 390kcal

Did you enjoy this Stuffed Poblano Peppers Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

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