An easy stuffed pepper recipe with the mild zing of poblano and the hearty, indulgent taste of bacon, brown rice and cream cheese. These bacon cream cheese stuffed poblano peppers should be treated as full meals, since they are so freaking filling.
If you have yet to try a poblano pepper, you are seriously missing out! These peppers can be so underrated, especially compared to their cousins, the jalapeño & cayenne pepper, but their mild spice & robust flavor are just so darn delicious. My mom can’t stand spicy food and she ate two of these bacon cream cheese stuffed poblano peppers. So it’s safe to say that the poblano flavor shows up here without too much spiciness.
Did you know?
When dried, poblano peppers are known as ancho chillies.
How do you store poblano peppers?
Use a brown paper bag to store these guys. Keep them in the crisper section of your refrigerator and they should be good for up to 1 week.
Ancho vs Poblano
Poblano peppers are ancho peppers. Ancho peppers are poblano peppers. Generally when someone says poblanos they’re referring the fresh, big, dark-green pepper you see in the vegetable section of your grocery store (and the images here). Green poblano peppers are not actually ripe. When ripened, they turn red and develop an additional sweetness, balancing out their mild heat. When someone says ancho, they’re generally referring to the ripened red pepper (or dried version of it).
How hot (or not hot) are poblano peppers?
On the Scoville Scale, which rates spicy peppers & foods, poblanos sit at 1000-2000 units. To put this in perspective, jalapeños rate on average around 6000 units and the bell pepper rates around 100 units or less. So hotter than a bell pepper but less spicy than a jalapeño.
If you aren’t into the somewhat tough texture a pepper’s skin has, you can peel them before stuffing. In this recipe, after the initial roasting of the peppers, let them cool slightly and use your fingers to remove the skin.
Bacon Cream Cheese Stuffed Poblano Peppers
- 4 strips bacon, sliced into 1/4 inch strips
- 1 cup cooked brown rice
- ½ large onion, chopped
- 4 cloves garlic, minced
- ½ cup whipped cream cheese
- 2 poblano peppers, sliced in half lengthwise, seeds removed
- cilantro for garnish
- Arrange a rack in the middle of the oven. Heat the oven to 350F.
- On a non-stick baking sheet, arrange the pepper halves, inside-up about 2 inches apart. Cook peppers for 15 min. Remove and let cool (keep the oven on for Step 5).
- Meanwhile, cook bacon in a saucepan on medium-high for 7 minutes. Add onion and garlic, stirring until cooked through. Turn the heat off and mix in cream cheese and rice.
- Using a spoon, stuff pepper halves with the bacon/rice mixture.
- Put the stuffed peppers back on the baking sheet and roast for 10 minutes or until the stuffing begins to brown.