10+ Poblano Pepper Recipes to Spice Up Your Meals

Poblano peppers are one of those ingredients that just make everything better. They’ve got this gentle heat and a smoky, earthy flavor that’s hard to beat.

If you’re after more flavor and variety in your meals, cooking with poblanos is a great place to start.

You’ve probably spotted them in some classic recipes already. But honestly, there are so many easy ways to use poblanos at home.

Roasted, stuffed, or blended into a sauce—they’re a simple way to make your everyday cooking pop.

1) Southwest Stuffed Poblano Peppers with Ground Beef and Rice

Stuff poblano peppers with ground beef and rice for a hearty Southwest-inspired meal. Bake them until they’re tender and everything inside is bubbling.

I like to mix in spices and maybe a handful of black beans. Cheese on top? Absolutely—let it get all melty and golden.

Pair these with a crisp salad or some beans on the side. It’s an easy dinner that feels special but doesn’t take much effort.

Ingredients

• 4 poblano peppers
• 1/2 pound ground beef
• 1 cup cooked rice
• 1/2 cup black beans (optional)
• 1/2 cup diced tomatoes or salsa
• 1 cup shredded cheese
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Slice peppers in half lengthwise, scoop out seeds.
3. Heat olive oil in a pan and brown the ground beef.
4. Mix beef, rice, beans, tomatoes, cumin, salt, and pepper.
5. Stuff each pepper half with the filling.
6. Arrange peppers on a baking sheet, cut side up.
7. Bake for 20 minutes.
8. Sprinkle cheese on top, bake 5 more minutes until melty.

For a full recipe, check Southwest Stuffed Poblano Peppers with Ground Beef and Rice.

2) Vegan Stuffed Poblano Peppers with Brown Rice and Pinto Beans

If you want something plant-based but still filling, stuff poblanos with brown rice and pinto beans. The flavors are simple, but you get that satisfying bite.

Top them with avocado crema for a creamy finish—no dairy needed. Roasting the peppers first makes them extra tasty.

It’s a healthy dinner that comes together easily. A sprinkle of cilantro or green onion on top adds a fresh kick.

Ingredients

• 4 poblano peppers
• 1 ½ cups cooked brown rice
• 1 14-ounce can pinto beans, drained
• 1 avocado (for crema)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Chopped cilantro (optional)
• Chopped green onions (optional)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Roast poblanos until skins blister, then peel and set aside.
3. Combine rice and beans, season with salt and pepper.
4. Stuff peppers with the mixture.
5. Bake for 20 minutes.
6. Blend avocado and lime juice for crema.
7. Top peppers with crema and your favorite garnish.

3) Grilled Chorizo-Stuffed Poblano Peppers

Grilled chorizo-stuffed poblanos are pure comfort food. Cook the chorizo until it’s browned and crumbly, then stuff it inside the peppers.

Put them on the grill, cover, and let the cheese melt while the peppers get smoky and soft. It usually takes about 20 to 30 minutes—keep an eye on them so they don’t burn.

Serve these hot, straight off the grill. They work as a main or a killer side.

Ingredients

• 6 large poblano peppers
• 16 oz chorizo sausage, casing removed
• 1 cup shredded cheese (cheddar or Monterey Jack)

Cooking Instructions

1. Brown chorizo in a skillet over medium-high heat.
2. Cut a slit in each pepper, remove seeds.
3. Stuff peppers with chorizo, top with cheese.
4. Place on the cooler side of the grill, cover, and cook 20-30 minutes until melty and soft.
5. Serve right away.

Get all the details at this grilled chorizo-stuffed poblano peppers recipe.

4) Poblano Pepper and Black Bean Soup

This soup is quick, healthy, and full of flavor. Roasted poblanos and black beans come together in a rich, smoky broth.

Roast the peppers first to get that deep flavor. Sauté onions and garlic, then add everything to the pot with the beans and spices.

You can puree the soup until smooth or leave it a little chunky if you’re into that. It’s good either way.

Ingredients

• 3 poblano peppers
• 2 cans black beans, drained and rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Roast poblanos under a broiler at 450°F (230°C) until charred, about 10 minutes.
2. Steam in a bowl, covered, for 10 minutes. Peel and chop.
3. Heat olive oil in a pot, sauté onion and garlic until soft.
4. Add poblanos, beans, broth, and spices. Bring to a boil, then simmer 15 minutes.
5. Puree with an immersion blender, or leave some chunks.
6. Season to taste and serve warm.

Find more details at Black Bean and Roasted Poblano Soup.

5) Roasted Poblano Pepper Sauce with Garlic and Cilantro

Roasting poblanos for sauce is a game changer. Char the skins, peel, and blend them with garlic, cilantro, and lime juice.

A pinch of salt ties it all together. If you want it creamy, stir in some sour cream or Mexican crema.

This sauce is killer on tacos, grilled meats, or just as a dip. It’s fresh and easy.

Ingredients

• 2 poblano peppers
• 2 garlic cloves
• ½ cup fresh cilantro leaves
• 2 tablespoons lime juice
• Salt to taste
• Optional: ¼ cup sour cream or Mexican crema

Cooking Instructions

1. Roast poblanos under a broiler at 425°F (220°C) for 10 minutes, turning often.
2. Steam in a bowl, covered, for 10 minutes.
3. Peel, seed, and chop.
4. Blend peppers, garlic, cilantro, lime juice, and salt until smooth.
5. Stir in sour cream if you want it creamy. Chill or serve at room temp.

6) Poblano Pepper and Corn Casserole

This casserole is all about comfort. Roast or sauté the poblanos with onions and garlic to get that smoky base.

Mix with sweet corn, cheese, and a little spice. Bake until it’s hot and bubbly.

It works as a side or a lighter main dish. If you’re dairy-free, swap in your favorite alternatives.

Ingredients

• 3 poblano peppers (roasted and chopped)
• 2 cups corn kernels (fresh or frozen)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 cup shredded cheese (Cheddar or dairy-free)
• 1 cup cream or dairy-free milk
• 2 eggs
• 1 teaspoon salt
• ½ teaspoon black pepper

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Sauté onion, garlic, and poblanos in oil until soft.
3. In a bowl, mix corn, cream, eggs, cheese, salt, and pepper.
4. Stir in the cooked pepper mixture.
5. Pour into a greased baking dish.
6. Bake 30-35 minutes until set and golden.

For more tips, check this poblano corn casserole recipe.

7) Cheesy Stuffed Poblano Peppers with Fire Roasted Tomatoes

Stuff poblano peppers with seasoned ground beef, beans, and fire roasted tomatoes. Top with cheese and bake until bubbly and golden.

Fire roasted tomatoes bring a smoky note that really works here. The melted cheese on top is, honestly, the best part.

Serve these with rice or a fresh salad. It’s a simple dinner that tastes like you put in way more effort than you actually did.

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef
• 1 cup black beans
• 1 cup fire roasted tomatoes
• 1 cup shredded cheese (Monterey Jack or cheddar)
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut peppers in half lengthwise, remove seeds.
3. Cook onion and garlic until soft, then add ground beef.
4. Stir in beans and fire roasted tomatoes, season to taste.
5. Fill each pepper half with the mixture.
6. Arrange in a baking dish, top with cheese.
7. Bake 25-30 minutes until cheese melts and peppers are tender.

8) Sautéed Poblano Strips with Onions for Tacos

This one’s pretty straightforward. You’ll take strips of roasted poblano peppers and onions and toss them in a pan.

Sauté until the onions get soft and the poblanos pick up that nice, smoky flavor. The combo works so well for tacos—honestly, it doesn’t need much else.

If you’re in the mood, a little cream or cheese won’t hurt. But even plain, it’s tasty.

It’s quick, easy, and perfect when you just want something simple for dinner.

Ingredients

• 2 poblano peppers
• 1 large onion
• 1 tablespoon olive oil
• Salt to taste
• Optional: Mexican crema or cheese

Cooking Instructions

1. Roast poblano peppers at 425°F (220°C) until charred, about 15 minutes. Let them cool and peel off the skins.
2. Slice the peppers into thin strips. Slice the onion thinly.
3. Heat olive oil in a skillet over medium heat.
4. Add onions and cook until soft, about 5 minutes.
5. Add poblano strips and cook for another 3-4 minutes.
6. Season with salt. Add crema or cheese if you want. Serve warm in tacos.

9) Poblano Pepper Quesadillas with Cheese and Corn

Poblano pepper quesadillas with cheese and corn? So good, and super easy. The poblanos bring just enough heat—nothing wild.

Slice up some poblanos and corn, cook them, and layer with cheese between tortillas. Cook until the tortillas are crispy and the cheese is all gooey.

I usually go for these at lunch, but they’re a solid dinner too. Salsa, sour cream, or a creamy poblano sauce on the side? Yes, please.

Ingredients

• 2 small poblano peppers, thinly sliced
• 2 ears of fresh corn, kernels removed
• 1/2 yellow onion, thinly sliced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 4 corn tortillas
• 1 teaspoon vegetable oil
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add poblano peppers, corn, and onion. Cook for 5-7 minutes until soft.
3. Place a tortilla in a clean pan over medium heat.
4. Add cooked veggies and cheese on half the tortilla.
5. Fold tortilla over and cook 2-3 minutes per side until golden and cheese melts.
6. Repeat with the rest of the tortillas.
7. Serve warm.

Check out What’s Gaby Cooking for more ideas.

10) Baked Poblano Peppers with Ground Turkey and Rice

Here’s a baked poblano pepper recipe that’s honestly hard not to love. You stuff the peppers with ground turkey and rice, so it’s both satisfying and not too heavy.

The flavors stay pretty mellow, so if you’re not into spicy stuff, you’re safe here. Baking softens the poblanos and brings out a bit of sweetness.

You can throw some cheese on top if you want it a little richer. I like it for weeknight dinners or meal prep—makes life easier.

Ground turkey keeps things lean, while the rice gives the filling some heft. You can always mix in extra veggies or spices if you’re feeling creative.

Ingredients

• 4 large poblano peppers
• 1 pound ground turkey
• 1 cup cooked rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Cut the poblanos lengthwise.

3. Scoop out the seeds and discard them.

4. Heat some olive oil in a pan over medium heat.

5. Toss in the onion and garlic.

6. Cook until they turn soft and fragrant.

7. Add the ground turkey to the pan.

8. Stir and cook until the turkey browns up nicely.

9. Mix in the cooked rice, cumin, chili powder, salt, and pepper.

10. Spoon the turkey mixture into each pepper.

11. Arrange the stuffed peppers in a baking dish.

12. Cover the dish with foil.

13. Bake for 25 minutes.

14. Take off the foil and sprinkle cheese on top if you want.

15. Slide the dish back in the oven for 5-7 minutes.

16. Bake until the cheese melts and bubbles.

Try this baked poblano pepper recipe if you want a simple, balanced meal that doesn’t take all night. There’s a bunch of other ideas in this Southwest Stuffed Poblano Peppers recipe if you’re in the mood to experiment.