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Stuffed Poblano Peppers

Stuffed Poblano Peppers are filled with browned sausage, onions and cheese then grilled or oven baked for a quick and easy dinner for any night of the week. 

The combination of sausage and peppers is one of our favorites. We make a Sausage and Pepper Rice skillet at least once a week and Stuffed Pepper Soup is always a hit for dinner. 

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plate of stuffed poblano peppers with diced tomato garnish - bowl of cheese in background

Stuffed Poblano Peppers ~ 30 Minute Dinner

We’ve made these stuffed poblanos a couple of times lately and they have become a favorite. The recipe is surprisingly easy and can even be made ahead if you like to meal prep.

Ingredients Needed:

  • Poblano Peppers ~ These peppers are mild, not spicy and they are a nice size to split and stuff.
  • Ground Sausage ~ Any ground sausage will work here. Breakfast sausage or Italian, spicy or mild, your choice.
  • Shredded Cheese ~ We used a combination of Mozzarella, Cheddar and topped the finished peppers with a bit of Cotija. Colby-Jack, pepper-jack or Monterey Jack would all be great options. 
  • Onions and Garlic ~ Add great flavor to the sausage and peppers. 
  • Rosemary, Kosher Salt, Pepper and Sugar ~ Just the right amount of seasonings to balance out the flavors.
  • Cotija Cheese ~ A firm, salty cheese for an optional garnish. Parmesan works well too. 
  • Diced tomatoes ~ Add a pop of freshness and color to the finished peppers but they are optional.

Plates of stuffed peppers topped with tomatoes

How To Make Stuffed Poblano Peppers:

skillet with sausage, onions, garlic -stirring with wood spoon


  • Cook sausage, diced onion and minced garlic in a skillet over medium heat. Season with a rosemary, salt, pepper and sugar. 

skillet of browned sausage with a wood spoon

  • Stir often, breaking up the sausage into crumbles as it cooks, browning well. 
  • Drain excess grease if needed. 

poblano peppers sliced in half - seeds removed

  • Wash peppers, cut in half lengthwise and remove seeds and veins. Leave the stem in intact to hold the filling. Place on a baking sheet.

skillet of browned sausage topped with shredded cheese

  • Add shredded mozzarella and cheddar cheese into sausage.

Mixture of sausage and cheese for stuffed peppers

  • Mix to combine. 

spooning sausage into poblano peppers

  • Scoop sausage and cheese mixture into peppers. 

Grill Method:

stuffed poblano peppers on a grill

  • Cook at 350° fire over indirect heat. Use hickory for smoke flavor if desired.

Grilled stuffed poblano peppers on a grill

  • Close the grill lid and cook 20 minutes or until peppers are tender.

Poblano peppers stuffed with sausage and cheese topped with tomatoes

  • Remove from grill and garnish with Cotija cheese and diced tomatoes if desired. 

Oven Method:

Sausage Stuffed Poblano Peppers on a sheet pan

  • Place stuffed peppers on a greased or lined baking sheet.

baked poblano peppers with sausage and cheese stuffing on a sheet pan

  • Bake for 25-30 minutes at 350°.
  • Garnish as desired.

How to Store and Reheat:

  • Store in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days. 
  • Reheat in a 325° oven on a lined baking sheet for 10-15minutes or until heated through. 

What to Serve with Stuffed Poblano Peppers:

Serve stuffed peppers with a nice garden salad, rice pilaf and easy garlic bread for a family favorite dinner that is so easy to make. 

More Sausage Recipes to Try:

Tuscan Sausage Potato Soup is a quick 30 minute soup that the entire family will love. One of my go-to dinner recipes for busy weeknights. 

Sausage Spinach Quiche is a super popular meal for any time of day. Fancy enough for a holiday brunch and simple enough for a weeknight dinner. 

Manicotti stuffed with sausage and cheese is a hearty and delicious Italian meal that will get the whole family running to the table. 

Sausage Stuffed Zucchini is one of our favorites on the grill. If you have a big summer garden, keep this recipe to try!

Stuffed poblano peppers with sausage, cheese and tomatoes on a platter

Change up the weekly dinner routine with this Stuffed Poblano Peppers Recipe. The mild peppers combined with sausage and cheese is a flavorful combination that is sure to please a hungry crowd.




Sausage & Cheese Stuffed Poblano Peppers topped with diced tomatoes on a plate
Print Recipe
5 from 2 votes

Stuffed Poblano Peppers

Stuffed Poblano Peppers are filled with browned sausage, onions and cheese then grilled or oven baked for a quick and easy dinner for any night of the week. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Grilling
Cuisine: American
Keyword: poblano peppers recipe, sausage stuffed peppers, stuffed peppers
Servings: 4 servings
Calories: 594kcal
Author: Milisa


  • 1 pound ground sausage breakfast or Italian
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 poblano pepeprs
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 large tomato diced, optional for garnish
  • 1/4 cup Cotija cheese optional for garnish


  • Prepare a grill fire to 350° with hickory for smoke flavor.
  • Brown sausage in a skillet with the onion and garlic. Season with rosemary, sugar, salt and pepper.
  • Break up sausage as it cooks to crumble and cook through. Drain excess grease if needed.
  • Set aside to cool slightly.
  • Slice peppers in half lengthwise. Remove seeds and veins but leave stems ends intact to help hold the filling.
  • Place peppers on a baking sheet.
  • Mix sausage with shredded mozzarella and cheddar cheese.
  • Spoon filling into peppers.
  • Grill peppers with the lid closed over indirect heat about 20 minutes or until peppers are softened.
  • Remove from grill to a serving platter and top with diced tomatoes and cotija cheese if desired.

    Place stuffed peppers on a greased or lined baking sheet. Bake in preheat oven to 350° for 20- 25 minutes. Add garnishes and serve.


Store leftover peppers in an airtight container in the refrigerator up to 3 days.
Reheat on a lined or greased baking sheet in a 325° oven for about 10- 15 minutes or until heated through.


Serving: 1g | Calories: 594kcal | Carbohydrates: 12g | Protein: 28g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1511mg | Fiber: 2g | Sugar: 6g


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