Grandpa’s Stuffed  Pablanos

Don’t tell all of the others, but Pablano peppers have been my favorites for a long time. They are so flavorful and stuff-able I just had to take a shot at it. Combine with some of my other favorite ingredients a lot can go right!




5-7 good sized stuff able poblanos, washed
8 oz pepper jack cheese, cut into small cubes
8 oz sharp cheddar, cut into small cubes
8 oz sharp cheddar, grated
6-8 slices smoked bacon, crispy and finely chopped (or 8 oz Off the bone deli ham slices)
1/4 cup tamed jalapeño peppers, finely diced
1/2 cup onion, finely diced
2 slices of smoked bacon, crispy and chopped
1 Tbs of good olive oil


  1. Slice washed poblanos open leaving tops and remove seeds and ribs. Wipe peppers with oil; preheat oven to oven to 400ºF.
  2. Mix bacon, jalapeños, onion and bacon together in a small bowl with a ~1/4 cup shredded cheddar. (if you are using ham, Wrap the pepper jack and some cheddar in a single slice of ham for each pepper and set aside)
  3. Stuff each pepper with a cheese cubes and pack with the jalapeño/onion/bacon/cheddar mix all around it. Cover with more cheddar cheese on top
  4. Place parchment paper on a baking sheet. Place stuff peppers spaced around the sheet.
  5. Place on a center rack in the preheated oven for 45; The peppers should be wilted and cheese melted. If you want crispy tops, turn on broiler for just few minutes but watch it carefully.
  6. Remove from oven and sever immediately.