Stuffed poblano peppers blend the Mexican tradition of chile relleno with classic American comfort foods like loaded mashed potatoes. In the Southwest, poblano chiles are prized for their mild heat and earthy flavor, and stuffing them became a popular way to showcase local produce and hearty fillings.

In Texas, poblano peppers are often filled with beef, cheese, and Tex‑Mex spices, while New Mexican versions may include blue corn masa, pork, and green chile sauce. Cowboy Kent Rollins’ version swaps the meat for bacon and adds a loaded mashed potato mixture for a true comfort‑food twist.

Traditionally, a poblano pepper is roasted, peeled, stuffed with cheese or picadillo, then baked or simmered in a tomato‑based sauce. It is served hot, often with a drizzle of crema and a side of rice or beans.

Stuffed poblano peppers are popular at tailgate parties, backyard barbecues, and holiday gatherings such as Thanksgiving or New Year’s because they are easy to make in bulk, portable, and combine smoky, cheesy, and comforting flavors.

The use of a smoker adds a deep, wood‑infused flavor that you can’t achieve in a regular oven. The filling combines creamy mashed potatoes, bacon, and cheese, turning the pepper into a complete, indulgent meal rather than just a side.

Common errors include under‑steaming the peppers (making the skin hard to peel), over‑watering the mashed potatoes (resulting in a soggy filling), and smoking at too high a temperature initially, which can cause the pepper skin to split before the filling is heated through.

The low‑and‑slow stage (275°F) gently softens the pepper skin and allows the filling to heat evenly without drying out. Raising the temperature at the end (325°F) quickly melts and browns the cheese, giving a desirable golden crust.

Yes. Prepare the mashed potato filling and stuff the peppers up to 12 hours ahead. Keep them covered in the refrigerator, then smoke them when ready. Leftovers can be refrigerated for three days or frozen for up to two months.

The pepper skin should be tender but still hold its shape, and the cheese on top should be fully melted with a light golden‑brown crust. The filling should be hot throughout and slightly puffed from the steam inside.

Cowboy Kent Rollins’ YouTube channel focuses on authentic Western and Texas‑style cooking, featuring outdoor grilling, smoking, and hearty comfort‑food recipes that celebrate cowboy culture and rustic flavors.

Kent Rollins emphasizes outdoor cooking methods like smoking and open‑fire grilling, uses traditional cowboy ingredients such as beef, pork, and regional chiles, and often shares stories about ranch life, giving his videos a genuine, down‑home feel that sets him apart from studio‑based cooking channels.