Mushroom-Stuffed Poblanos
Recipe type: Appetizer, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • About ten smaller poblanos, or 5-6 commercially-grown peppers
  • 1 tablespoon olive oil
  • 1/2 medium white onion, chopped (about a cup)
  • 8 ounces white mushrooms, cleaned and sliced
  • 2 teaspoons garlic paste (or minced garlic)
  • 1/4 teaspoon salt
  • 1/2 cup fresh cilantro, stemmed and chopped
  • 8 ounces cream cheese, cut into cubes
  • 4 ounces grated sharp cheddar
  1. Preheat the oven to 375 degrees. Slice one side off of each pepper, reserving those pieces for the filling. Pull out the seeds and the internal ribs, and arrange the peppers in a baking dish that has been sprayed with cooking spray.
  2. Chop the reserved pepper pieces into a fine dice. In a large skillet, heat the olive oil over medium-high heat. Add in onion, chopped pepper, and mushrooms, and cook, stirring frequently, until the mushrooms are soft. Stir in the garlic, salt, and cilantro and cook for 2 more minutes. Turn off the heat and add in the cubed cream cheese, stirring until it has melted into the filling.
  3. Use a spoon to fill each of the peppers with the mushroom mixture. When all of the peppers are filled, sprinkle on the cheddar to cover each pepper. Bake for 25-35 minutes, or until the peppers are cooked to your liking (I like a slight crunch, so I went with 25 minutes).
Recipe by Seasonal & Savory at