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Creamy Stuffed Poblano Peppers with Tomato Sauce

Creamy Stuffed Poblano Peppers with Tomato Sauce

Creamy Stuffed Poblano Peppers with Tomato Sauce are a delightful combination of smoky, spicy peppers filled with a rich and creamy filling, all topped with a vibrant tomato sauce. This dish is perfect for a satisfying weeknight meal that promises to impress with its bold flavors and beautiful presentation.

Why You’ll Love This Recipe

These stuffed poblano peppers are not only delicious but also easy to make. The creamy filling and zesty tomato sauce create a mouthwatering experience that brings a taste of Mexico right to your kitchen.

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  • Quick prep and cook time perfect for busy evenings.
  • Rich, creamy filling that’s packed with flavor.
  • Customizable to suit your taste preferences.
  • Great for meal prep or feeding a crowd.
  • Visually stunning, making it a great dish for entertaining.

Ingredients

  • 4 large poblano peppers
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup cooked and shredded chicken (optional)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup tomato sauce
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Olive oil, for drizzling

How to Make Stuffed Poblano Peppers with Creamy Sauce

  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the tops off the poblano peppers and remove the seeds. Set aside.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, sour cream, shredded chicken (if using), garlic powder, cumin, smoked paprika, salt, and black pepper. Mix until well combined.
  4. Stuff each poblano pepper generously with the creamy filling, pressing down slightly to pack it in.
  5. Place the stuffed peppers upright in a baking dish. Drizzle with olive oil and cover the dish with aluminum foil.
  6. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is bubbly.
  7. While the peppers are baking, heat the tomato sauce in a small saucepan over medium heat until warmed through.
  8. Once the peppers are done, remove them from the oven and spoon the warm tomato sauce over the top. Garnish with chopped cilantro before serving.

Tips for the Best Results

  • Choose firm, fresh poblano peppers for the best texture and flavor.
  • Adjust the level of spice by adding diced jalapeños or chili powder to the filling.
  • For a vegetarian option, omit the chicken and add black beans or corn to the filling instead.

Easy Variations

  • Swap the cheddar cheese for pepper jack for an extra kick.
  • Use quinoa or rice in place of chicken for a hearty vegetarian filling.
  • Top with avocado slices or a dollop of guacamole for added creaminess.

What to Serve With It

  • A simple green salad with lime vinaigrette.
  • Cilantro-lime rice for a fresh, zesty side.
  • Tortilla chips with salsa or guacamole.
  • Refried beans for a classic Mexican accompaniment.

Storage and Reheating

Leftover stuffed poblano peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for 1-2 minutes.

Recipe Card

Recipe Name: Creamy Stuffed Poblano Peppers with Tomato Sauce
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield/Servings: 4 servings
Ingredients:

  • 4 large poblano peppers
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup cooked and shredded chicken (optional)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup tomato sauce
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Olive oil, for drizzling

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the tops off the poblano peppers and remove the seeds. Set aside.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, sour cream, shredded chicken (if using), garlic powder, cumin, smoked paprika, salt, and black pepper. Mix until well combined.
  4. Stuff each poblano pepper generously with the creamy filling, pressing down slightly to pack it in.
  5. Place the stuffed peppers upright in a baking dish. Drizzle with olive oil and cover the dish with aluminum foil.
  6. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is bubbly.
  7. While the peppers are baking, heat the tomato sauce in a small saucepan over medium heat until warmed through.
  8. Once the peppers are done, remove them from the oven and spoon the warm tomato sauce over the top. Garnish with chopped cilantro before serving.

Notes: Customize with your favorite fillings and toppings to make this dish your own!

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