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Cheesy Stuffed Poblano Pepper Recipe

Mary Smith |

With Summer in full swing and our gardens producing a delicious bounty, it's time to start sharing a few more harvest recipes.

This stuffed pepper recipe can be "tweaked" to fit your fancy. You can make it a meal or serve as a side dish. This recipe in particular is similar to a Jalapeno Popper only with a larger Poblano pepper. You can use the same "stuffing" for Jalapenos or Anaheim peppers if that's what you have.

 

Cheesy Stuffed Poblano Peppers

Ingredients:

Poblano Peppers

Cream Cheese, softened (room temp)

Cheddar or Mozarella Cheese, shredded

1 egg

Bacon, cooked and crumbled

Bacon to top

Garlic clove, crushed

1/4 onion, chopped

Cumin

Salt and Pepper

Directions:

Pre-heat oven to 375 F.

Slice Poblano pepper lengthwise and place in a baking dish

In a bowl, mix cream cheese, egg, shredded cheese, crumbled bacon, garlic, cumin, salt and pepper.

Spoon in the cheese mix into each pepper half.

 

Place strips of bacon over each pepper and in the oven bake for 15-20 minutes or until bacon in fully cooked.

Easy add-ins for this recipe:

cooked quinoa for more protein (gf)

Spice it up with chopped Habanero peppers

 

I'd love to hear your feedback if you create your own version.
Feel free to comment below. Happy baking!
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