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Stuffed Poblano Peppers with Mushroom and Cheese

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Stephanie Chavez


  • 6 poblano peppers roasted
  • 1 teaspoon butter or bacon fat
  • 2 large garlic cloves, minced
  • 1/4 cup scallion or red onion, minced
  • 16 oz mushrooms, white or baby bella, diced
  • 1 1/2 cups seasoned breadcrumbs
  • 2 cups shredded cheese, gouda, monterey jack or colby jack
  • crema mexicana (optional)


  1. On medium heat, roast the poblano peppers over a flat griddle. Alternate sides every few minutes. They will become blistered all around. Place them in a large bowl and cover the bowl with plastic wrap immediately when done. By covering them in the bowl while they are hot, steam builds up inside and allows the skin to loosen up and peel off much easier.
  2. In a large sauté pan, on medium heat, sauté the garlic and onion for about a minute. Add the mushrooms and sauté them with the onion and garlic for about 7 to 10 minutes. Turn off the heat and let the mushrooms cool while you prepare the peppers.
  3. Peel the skin off then make one opening with a knife (from top to bottom) in the middle of the peppers. Remove the seeds if you don’t want them to be spicy. Place them in a baking dish lined with parchment paper.
  4. Combine the breadcrumbs, mushrooms and cheese. Fill each pepper with the stuffing, making sure you don’t stuff them so much that they start to tear underneath. Return them to the baking dish with parchment paper.

  5. Bake at 350 degrees for 20-25 minutes. Serve hot with crema Mexicana.

Recipe Notes

**Recipe updated 1/24/17 to adjust prep and cook time.