Rating: 3.5 stars
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The cheesy filling becomes extra gooey and melty as the peppers grill. Unlike with a lot of stuffed peppers, you don't need to roast these before stuffing. Poblanos are fairly mild, especially with the seeds removed. For even less heat, use Anaheim chiles.

Katie Barreira
Recipe by Cooking Light August 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Serves 4 (serving size: 2 stuffed peppers)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high heat.

  • Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

265 calories; fat 12.3g; saturated fat 5.5g; mono fat 4.6g; poly fat 1.4g; protein 12g; carbohydrates 29g; fiber 6g; cholesterol 26mg; iron 1mg; sodium 420mg; calcium 218mg.