A delicious mexican style stuffed poblano peppers on a plate with garnishes
Appetizer Recipe

Stuffed and Roasted Poblano Peppers

Savory, Cheesy, Smoky Perfection

Stuffed poblano peppers are one of those appetizers that look impressive but come together with almost no effort. Poblanos have a mild heat and a rich, earthy flavor that becomes smoky and sweet when roasted.

30-40 minutes
4-6 servings
Mild heat
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Watch the Recipe

See These Poblanos Come to Life

Watch as we prepare, stuff, and roast these incredible poblano peppers. See the sausage filling, the roasting process, and that beautiful melted cheese finish that makes these an unforgettable appetizer.

Perfect Preparation

Watch how to properly clean and prep poblanos for stuffing

Roasting Technique

See the broiler technique that creates that smoky, charred flavor

The Cheese Finish

Watch that golden, bubbling Monterey Jack melt to perfection

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Paired with a savory sausage and cream cheese filling, these transform into the perfect bite: creamy, cheesy, slightly spicy and deeply satisfying.

You can use any sausage you like. Chorizo adds bold spice, Italian sausage adds richness and even breakfast sausage works beautifully. A quick roast under a broiler softens the pepper, boosts flavor and helps the final stuffing brown evenly. Whether you use a 1,500 degree Schwank Grill or your home oven's broiler, these stuffed poblanos always deliver.

Easy to Make

Impressive results with minimal effort

Smoky & Sweet

Roasting develops incredible flavor

Versatile

Use any sausage you prefer

Ingredients

  • 4 to 6 poblano peppers
  • 1 pound pork sausage (chorizo, Italian sausage or breakfast sausage)
  • 8 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Optional: garlic powder, onion powder or chili flakes for added flavor

Sausage Options

Chorizo adds bold spice, Italian sausage adds richness, and breakfast sausage works beautifully for a milder flavor profile.

Instructions

Prep Steps (All Methods)

1

Cook the Sausage

  • • In a skillet over medium heat, cook the sausage until browned and fully cooked
  • • Break it up into small crumbles as it cooks
  • • Remove from heat and let the sausage cool
  • • Once cooled, mix with the cream cheese in a bowl until fully combined. Season to taste if desired
2

Prepare the Poblanos

  • • Cut each poblano pepper in half lengthwise
  • • Remove seeds and membranes
  • • Pat dry to help them roast evenly

Choose Your Method

Method A delivers deeper flavor through pre-roasting. Method B is quicker and simpler.

Method A

Broiler / Schwank Grill

Recommended for Best Flavor

3

Pre-Roast the Peppers

• Place the peppers skin side up on a sheet pan

• Roast under a broiler or on your Schwank Grill until the skin begins to blister

• Flip the peppers and warm the inside for 1 to 2 minutes. This softens the pepper and deepens the flavor

4

Stuff and Roast

• Spoon the sausage and cream cheese mixture into each pepper half

• Return to the broiler or Schwank Grill

• Roast until the filling is lightly browned and bubbling

5

Add the Cheese Finish

• Sprinkle shredded Monterey Jack over the tops

• Broil again just until melted and golden

• Remove and let cool slightly before serving

Method B

Simple Oven Bake

No Pre-Roast Needed - Quicker & Easier

1

Stuff the Raw Peppers

Fill each pepper half with the sausage and cream cheese mixture.

2

Bake

Bake at 350 to 400 degrees for 20 to 30 minutes until the filling browns and the peppers soften.

3

Add Cheese and Melt

Top with Monterey Jack and return to the oven briefly until melted.

Serve

These are incredible hot off the broiler, but they also reheat well. Serve as an appetizer, snack or even a full meal with rice or a simple salad.

Smoky, savory, creamy and cheesy. These stuffed poblano peppers hit every flavor note.