Bobby Flay’s Stuffed Poblano Peppers offer a smoky, flavorful twist on a classic stuffed pepper recipe. Filled with a hearty mixture of ground meat, beans, spices, and melty cheese, these peppers bring bold Southwestern flavors to your plate. They’re perfect for a weeknight dinner or a casual dinner party, and the spice level is easy to adjust to your liking.

What are Bobby Flay’s Stuffed Poblano Peppers?

This dish features roasted poblano peppers filled with a savory mixture of seasoned ground beef or turkey, black beans, onions, garlic, corn, spices, and cheese. They’re then baked until bubbling and golden, topped with fresh herbs or a creamy sauce. Bobby Flay’s version elevates this with depth of flavor from smoked paprika, cumin, and his signature use of fresh lime and cilantro.

Other Bobby Flay Recipes

Why You Love This Recipe

Smoky and slightly spicy flavor – Thanks to fire-roasted poblanos
Balanced and hearty filling – A satisfying combo of protein, beans, and veggies
Great for meal prep – Holds up well for leftovers and reheating
Customizable to your taste – Swap meats or go vegetarian
Perfect for family dinners or entertaining – Impressive yet approachable
Naturally gluten-free – Made with whole ingredients and no breadcrumbs

Ingredients Needed to Make Bobby Flay Stuffed Poblano Peppers

Poblano peppers – 6 large, whole
Olive oil – 2 tablespoons
Ground beef or turkey – 1 lb
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Corn kernels – 1 cup (fresh, frozen, or canned)
Black beans – 1 cup, rinsed and drained
Cooked rice – 1 cup
Tomato paste – 2 tablespoons
Smoked paprika – 1 teaspoon
Ground cumin – 1 teaspoon
Chili powder – 1 teaspoon
Salt and pepper – to taste
Shredded Monterey Jack or cheddar cheese – 1 ½ cups
Fresh cilantro – chopped, for garnish
Fresh lime juice – 1 tablespoon

Instructions to Prepare Bobby Flay Stuffed Poblano Peppers

Roast the poblanos – Broil or grill the peppers until the skin is charred. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins and cut a slit down the middle of each pepper to remove seeds.
Sauté the filling – In a skillet, heat olive oil and cook onions until soft. Add garlic and ground meat, cooking until browned.
Add flavor and fillers – Stir in tomato paste, corn, beans, rice, and spices. Cook for a few minutes until well combined.
Mix in cheese – Turn off heat and fold in 1 cup of shredded cheese.
Stuff the peppers – Carefully fill each poblano pepper with the meat mixture.
Bake to finish – Place stuffed peppers in a baking dish, top with remaining cheese, and bake at 375°F (190°C) for 15–20 minutes until cheese is melted and bubbly.
Garnish and serve – Sprinkle with fresh cilantro and a squeeze of lime before serving.

What Goes Well With Bobby Flay Stuffed Poblano Peppers

Cilantro lime rice – Adds freshness to balance the spice
Mexican street corn (elote) – A creamy and tangy side
Avocado or guacamole – Cooling contrast to the warm spices
Black bean salad – Light and refreshing
Sour cream or chipotle crema – Drizzle over the top for richness
Tortilla chips and salsa – Great for texture and crunch

Pro Tips to Make Perfect Bobby Flay Stuffed Poblano Peppers

Use gloves when handling poblanos – They can irritate sensitive skin
Steam the peppers after roasting – Makes peeling much easier
Avoid overcooking the filling – Keep it moist for best texture
Add lime juice before serving – It brightens all the flavors
Grate cheese fresh – Melts better than pre-shredded
Don’t overcrowd the pan – Gives the cheese room to brown evenly

Variations of Bobby Flay Stuffed Poblano Peppers

Vegetarian version – Skip the meat and add extra beans or quinoa
Spicy kick – Add jalapeños or hot sauce to the filling
Tex-Mex twist – Mix in taco seasoning and top with crushed tortilla chips
Seafood-stuffed poblanos – Use shrimp and corn with a creamy base
Breakfast version – Fill with scrambled eggs, chorizo, and cheese
Cream cheese filling – Blend with herbs for a rich and creamy center

Storage Guidelines for Bobby Flay Stuffed Poblano Peppers

Refrigerate in an airtight container – Lasts up to 4 days
Wrap individually for easy meals – Perfect for portioning
Freeze for future use – Store in freezer bags up to 2 months
Keep sauce separate if added – Prevents soggy peppers
Label and date containers – Helps with rotation

Reheating Tips for Bobby Flay Stuffed Poblano Peppers

Oven method for best texture – Bake at 350°F for 15–20 minutes
Microwave if in a hurry – Reheat on medium in 1-minute intervals
Add cheese before reheating – Fresh topping improves flavor
Cover with foil in oven – Prevents drying out
Serve with fresh lime or cilantro – Brightens the reheated dish

Nutritional Value (per Serving)

Calories: ~410 kcal
Protein: 24 g
Carbohydrates: 28 g
Fat: 22 g
Saturated Fat: 8 g
Fiber: 6 g
Sugar: 4 g
Sodium: 540 mg

FAQs

Are poblano peppers spicy?

Poblano peppers have a mild to moderate heat level, typically between 1,000 to 2,000 Scoville Heat Units. They are much milder than jalapeños and offer a rich, earthy flavor.

Can I make stuffed poblano peppers ahead of time?

Yes, you can prepare the peppers and filling up to a day in advance. Assemble and refrigerate them, then bake just before serving for best results.

Do I need to peel poblano peppers before stuffing?

It’s recommended to peel roasted poblanos, as the outer skin can be tough and papery. Roasting and steaming the peppers makes peeling easy.

What’s a good substitute for poblano peppers?

If you can’t find poblanos, Anaheim peppers are a suitable substitute. Bell peppers can also be used for a milder, crunchier alternative.

Final Words

Bobby Flay’s Stuffed Poblano Peppers are smoky, cheesy, and deeply satisfying—a great way to bring bold flavors into your kitchen. They’re perfect for a casual family dinner or a crowd-pleasing dish at your next gathering. With a balance of hearty and fresh ingredients, it’s a recipe worth adding to your regular rotation.