Grilled Stuffed Poblanos Recipe

Name: Grilled Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblanos, roasted, seeded, skins removed; 2 tablespoons butter; 1 small onion, diced or 1/2 large onion; 1 small red bell pepper, diced; 1/4 cup pepita seeds; 1 small tomato, diced; 1 cup Yellow Cooked Rice, recipe follows; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons freshly chopped cilantro leaves; 1 cup shredded Monterey jack cheese; 1/2 cup sour cream; 2 cups water; Pinch salt; 1 cup yellow rice

Servings: persons

4 poblanos, roasted, seeded, skins removed
2 tablespoons butter
1 small onion, diced or 1/2 large onion
1 small red bell pepper, diced
1/4 cup pepita seeds
1 small tomato, diced
1 cup Yellow Cooked Rice, recipe follows
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup shredded Monterey jack cheese
1/2 cup sour cream
2 cups water
Pinch salt
1 cup yellow rice

1
On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char.
2
Place into a bowl and cover with plastic wrap for about 5 minutes.
3
In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes.
4
Once cooked place into a medium bowl.
5
In the same cleaned skillet toast the pepita seeds for about 3 minutes.
6
Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro.
7
Mix well.
8
Carefully remove skins from poblanos.
9
With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top.
10
Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano.
11
With a spoon stuff poblanos with rice mixture.
12
Top with cheese.
13
Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts.
14
Top with a dollop of sour cream.
15
Boil 2 cups salted water.
16
Add rice, cover and lower heat.
17
Cook for about 15 minutes.
18
Fluff with fork when done.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 poblanos, roasted, seeded, skins removed, 2 tablespoons butter, 1 small onion, diced or 1/2 large onion, 1 small red bell pepper, diced, and more.

Yes, Grilled Stuffed Poblanos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Stuffed Poblanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions