For a vegan version, substitute the butter with olive oil and the pepper Jack cheese with a vegan cheese alternative. Nutritional yeast can also add a cheesy flavor to the sauce. If you don't have access to a grill, you can roast the poblanos and corn in the oven at 400 degrees F (200 degrees C) until charred. Broiling works too, but watch carefully to avoid burning. Feel free to add other vegetables to the filling, such as diced bell peppers, zucchini, or mushrooms. Cooked quinoa or rice can also be added for extra heartiness.
Grilled Stuffed Poblanos
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS9
Embark on a culinary adventure with these Grilled Stuffed Poblanos, a vibrant and smoky dish that marries the gentle heat of poblano peppers with a hearty, flavorful filling. Perfect as a vegetarian main course or a standout side, these peppers are grilled to perfection, offering a delightful char and a tender bite. Adaptable for vegans and meat-eaters alike, this dish is sure to be a crowd-pleaser at any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol25 mg
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Fiber14 g
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Protein18 g
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Saturated Fat6 g
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Sodium1104 mg
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Sugar10 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side. (5 minutes)
02
Step
10 mins
Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit. (10 minutes)
03
Step
15 mins
Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs. (15 minutes)
04
Step
10 mins
Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes. (10 minutes)
05
Step
10 mins
Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling. (10 minutes)
06
Step
10 mins
For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally. (10 minutes)
07
Step
7 mins
Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes. (7 minutes)
08
Step
5 mins
Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Leonie Wolff
Jun 24, 2025These were a hit at our family BBQ! The smoky flavor was amazing, and the filling was so flavorful.
Mafalda Medhurst
Jun 17, 2025I added some leftover cooked rice to the filling, and it made the peppers even more satisfying. Thanks for the great recipe!
David Rogahn
Jun 14, 2025I made the vegan version, and it was fantastic! The nutritional yeast really added a nice cheesy flavor.