Bacon Cream Cheese Stuffed Poblano Peppers

An easy stuffed pepper recipe with the mild zing of poblano and the hearty, indulgent tastes of bacon, brown rice and cream cheese. These stuffed 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 stuffed peppers, so it’s safe to say that the poblano flavor shows up here without too much spiciness.

Bacon Cream Cheese Stuffed Poblano Peppers

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).

Bacon Cream Cheese Stuffed Poblano Peppers

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.

*Cooking tip*

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

Bacon Cream Cheese Stuffed Poblano Peppers

Skill Level: Basic | Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes

Ingredients

*makes 4 stuffed pepper halves

4 strips bacon, sliced into 1/4 inch strips1 cup cooked brown rice
1/2 large onion, chopped
4 cloves garlic, minced
1/2 cup whipped cream cheese
2 poblano peppers, sliced in half lengthwise, seeds removed
Cilantro for garnish

Bacon Cream Cheese Stuffed Poblano Peppers

1. Arrange a rack in the middle of the oven. Heat the oven to 350F.
2. On a non-stick baking sheet, arrange the pepper halves, inside-up about 2 inches apart.
3. Cook peppers for 15 min. Remove and let cool.
4. Cook bacon in a saucepan on medium-high for 7 minutes. Add onion and garlic, stirring until cooked through.
5. Mix in cream cheese and rice.
6. Using a spoon, stuff pepper halves with the bacon/rice mixture.
7. Put the stuffed peppers back on the baking sheet and roast for 10 minutes or until the stuffing begins to brown.

Bacon Cream Cheese Stuffed Poblano Peppers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s