Stuffed Poblano Peppers

This past week I decided to stop in at El Rey and have some lunch. El Rey is one of my favorite places to get tacos in the city, and they have a great grocery store to boot. It’s a win, win in my book, and as I typically pick up lunch, then I go shopping for things like limes, avocados, chipotles, other chiles, and a variety of other items before heading back to work. When I decided to go shopping, I saw two older women just going to town picking through poblano peppers. As I sat and watched, I decided I would bust out my 12 years of Spanish lessons and ask ‘¿qué estás haciendo con eso’. They looked at me, chuckled, and continued to dig through the heaping mound of chiles. I instantly thought, ‘did I say that right?” or ‘what the hell did I ask?’. Granted I can order food and take some punches along the way, but I thought I had asked them what were they going to make with those, only trying to gather ideas and make something along the lines as they were going to do. Regardless, I picked up a couple, brought them home, and decided to make a stuffed poblano pepper.

Stuffed Poblano Peppers
Stuffed Poblano Peppers

Whenever I see poblano peppers, I always, always think of chile rellenos. I don’t know why, but that is what I associate the poblano chile with. I have attempted to make them in the past, and somewhat failed, however I’ve used the poblano chili to also make some salsa. So with the idea of making a chili relleno, I decided to take a similar approach, but skip the batter and deep frying process, and this is where this thing shined.

Let’s get started.


  • 2 whole poblano peppers
  • 1 cup of cooked beef
  • 4 slices of provolone cheese
  • 1 cup of mozzarella cheese
  • 1 cup of cooked, cubed potatoes
  • 1 tbsp canola oil
  • your favorite salsa, optional
  • 1 whole avocado, sliced, optional
  • salt to taste

Start by preheating your oven to 425 degrees. Add the whole poblanos to a roasting sheet, and place into the oven, cooking until the peppers are nice and charred and the skin is totally blistered.

Once blistered, carefully place the peppers into a bowl, and cover with plastic wrap to let steam. This process allows the thicker skin of the peppers pull over super easy.

During this time, warm a skillet on medium heat. Add the oil and let it come up to temperature.

How to make stuffed poblano peppers
How to make stuffed poblano peppers

Next add in the potatoes, and get them nice and brown. This will only take about 8 minutes or so. Flip them during this course. When the potatoes are caramelized, add in the cooked beef. Please note, these were leftovers from the previous night, making hobo potatoes, and a grilled tri-tip steak on the grill. Cook for only a couple of minutes, then remove from the heat.

Take your poblano peppers, and carefully remove the outer skin. Discard the skin. Take your knife, and working from the stem area, make a slit, not going all of the way through, all the all down towards the tip. Carefully pry it open and discard any seeds.

Once you have a cleaned inside of your poblano chili, take a couple of slices of provolone cheese and add them into the pepper. Top with half of the potato and beef mixture, then top with half of the mozzarella cheese. Repeat with the remaining pepper.

Pop these into a 350 degree oven, just until the cheese is nice and bubbly. Remove, and serve.

Stuffed Poblano Peppers
Stuffed Poblano Peppers

The great thing about these, is that they were a perfect vehicle for stuffing leftovers into, but also that poblanos have this hidden sweetness and spiciness to them that I totally love. A couple of bites were a bit hot, but that is what I love about these things! Upon eating one, I did reflect back on the day when I asked the question to those ladies, and I was still curious what they were going to make with all of them. I suppose my guess would have been a chili relleno, or something along the lines of what I was making with them, a stuffed poblano pepper. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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