Poblano Peppers Stuffed with Potatoes and Bacon

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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  • 4 fresh poblano chile peppers
  • 2 cups mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 4 strips of bacon in little pieces and cooked
  • Green onion, chopped


  • Preheat the oven to 450°F. Place the 4 peppers in a baking tray and bake for 15-20 minutes.
  • Remove any excess skin from the top of the pepper. Softly cut open the top of each pepper and remove the seeds.
  • Stuff each pepper with mashed potatoes. Sprinkle cheese on top of each pepper and return them to the oven to 5-8 minutes or until the cheese has melted.
  • Add a little more cheese, the bacon and onion on top. Serve hot.

From quericavida.com