Mexican Stuffed Poblano Peppers

Ingredients

• 6 Poblano Peppers (large, firm, skin will be blistered and peeled)
• 2 lb Russet Potatoes (peeled and cut into 1‑inch cubes)
• 1/4 cup Heavy Cream (adds richness to the mash)
• 1/2 cup Sour Cream (full‑fat for best flavor)
• 4 oz Canned Green Chilies (drained; Hatch or mild green chilies preferred)
• 6 slices Bacon (cut into 1‑inch pieces; cooked until crisp)
• 1 cup Cheddar Cheese (shredded; sharp cheddar gives best flavor)
• 2 tbsp Unsalted Butter (for mashing potatoes)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 2 cup Alderwood Chips (for smoking; can substitute any mild hardwood)
• 1 Plastic Zip‑Lock Bag (large enough to hold the peppers for steaming)

Instructions

1. Steam the Peppers

   Place the poblano peppers in a large zip‑lock bag with a splash of water, seal, and let sit for 5‑10 minutes. The steam will loosen the skin for easy peeling.

   Time: PT10M

2. Peel and Seed

   Remove the bag, gently rub each pepper to peel off the blistered skin. Cut off the top, make a shallow slit down one side, and pull out most of the seeds and membranes, leaving a few for mild heat.

   Time: PT5M

3. Boil Potatoes

   Add the cubed potatoes to a large pot of salted water. Bring to a boil, then cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 212°F

4. Drain and Dry Potatoes

   Drain the potatoes in a colander, then return them to the pot over low heat for 3‑5 minutes, shaking the pot occasionally to evaporate excess moisture.

   Time: PT5M

   Temperature: low

5. Cook Bacon

   In a skillet over medium heat, cook the bacon pieces until crisp. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: medium

6. Mash and Enrich Potatoes

   Mash the dried potatoes with butter, heavy cream, and sour cream until smooth. Stir in the drained green chilies, crumbled bacon, shredded cheddar, salt, and pepper. Taste and adjust seasoning.

   Time: PT5M

7. Stuff the Peppers

   Using a spoon, fill each peeled poblano pepper with the loaded mashed potato mixture, packing it gently but fully. Leave a small gap at the top for expansion.

   Time: PT5M

8. Preheat Smoker

   Set the Roughneck smoker to 275°F and allow it to come to temperature, adding Alderwood chips for smoke.

   Time: PT10M

   Temperature: 275°F

9. Smoke at Low Temperature

   Place the stuffed peppers directly on the smoker rack. Smoke for 35 minutes at 275°F, allowing the skin to soften and the flavors to meld.

   Time: PT35M

   Temperature: 275°F

10. Finish at Higher Heat

    Increase the smoker temperature to 325°F and continue smoking for an additional 20 minutes, or until the cheese on top is melted and lightly browned.

    Time: PT20M

    Temperature: 325°F

11. Rest and Serve

    Remove the peppers from the smoker, let rest for 5 minutes, then serve hot. Optionally garnish with a dollop of sour cream or fresh cilantro.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

45g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Poblano Peppers: Anaheim peppers, large green bell peppers
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Heavy Cream: whole milk, half‑and‑half
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Canned Green Chilies: fresh jalapeños, diced
• Instead of Bacon: turkey bacon, smoked ham cubes
• Instead of Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Unsalted Butter: margarine
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Alderwood Chips: apple wood chips, hickory chips
• Instead of Plastic Zip‑Lock Bag: large resealable freezer bag

Equipment Needed

• Roughneck Smoker
• Large Pot
• Skillet
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Tongs
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Steaming the peppers to loosen the skin for easy peeling
• Drying the boiled potatoes thoroughly before mixing
• Smoking at two temperature stages to achieve tenderness and a melted cheese top

Chef Tips from the Video

• Alderwood provides a mild, slightly sweet smoke that complements the poblano’s natural chocolate notes.
• Leave a few seeds in the pepper for a subtle heat that balances the creamy filling.
• If you don’t have a smoker, bake the stuffed peppers at 325°F on a convection oven, covering with foil for the first 30 minutes then uncover to brown the cheese.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap each pepper tightly in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Boil and mash the potatoes a day ahead; keep refrigerated and re‑heat before mixing.
• Cook the bacon and crumble it ahead of time; store in a sealed container.
• Stuff the peppers and keep them covered in the fridge for up to 12 hours before smoking.

Frequently Asked Questions