Poblano Poppers

Poblano Poppers

Gypsy Girl

"This recipe was an accidental creation. I had leftover stuffed mushroom filling, and we had a bunch of poblano peppers we needed to use after cleaning up our garden. It's now one of my family's favorite appetizers!!"
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40 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
  3. Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
  4. Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

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Read all reviews 5
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Delicious! I turned these 1/2 way through broiling, and some of the filling ran out, but once they cooled a bit, I was able to put the filling back inside. I had 3 large poblano peppers and that...

Really delicious! And versatile as I did make a few changes to accommodate what I had on hand. I wanted to do them open-face style so I first boiled the halved poblanos for about 5 minutes to so...

Delicious! We will make this again and again!

i will try this with corn in place of the mushrooms, sounds yummy

we had it with dinner tonight and my family loved it. Had to watch broiler to make sure didn't burn (over burn) because the peppers roast. I will definitely make again.

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