Cheese-Stuffed Poblano Peppers with Salsa on a white rectangular plate

Cheese-Stuffed Poblano Peppers with Salsa

Need a quick appetizer for your 4th of July cookout or any other summer gathering? These Cheese-Stuffed Poblano Peppers with Salsa are full of flavor and have all the components of a perfect summer app: cheese, grilled veggies, and seasonal flavors like tomato and lime juice.

The salsa can be made ahead or on the spot – it just needs 30 minutes to sit and let the flavors mingle. In the meantime, you can mingle with friends and family while you cook burgers, hot dogs, skewers, or whatever else you’re cooking up on the grill!

I made the salsa with Hatch diced tomatoes and green chilies. Poblanos are not spicy, so if you like a little spice, you can use their diced tomatoes and jalapeños instead.

Get more gluten-free appetizer recipes.

Close up of Cheese-Stuffed Poblano Peppers with Salsa on a white plate

5 from 1 vote
Cheese-Stuffed Poblano Peppers with Salsa on a white rectangular plate
Print Recipe

Cheese-Stuffed Poblano Peppers with Salsa

Prep Time15 mins
Cook Time20 mins
Resting time30 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8 servings
Calories: 288kcal
Author: Gluten Free & More


For the salsa:

  • ½ cup roughly chopped white onion
  • 2 cloves garlic , roughly chopped
  • ½ cup fresh cilantro leaves
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon garlic powder
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 1 (10 ounce) can Hatch diced tomatoes and green chilies, drained
  • 2 tablespoons fresh lime juice (from 1 large lime)

For the peppers:

  • 8 large poblano peppers
  • 24 ounces shredded Mexican blend cheese
  • Vegetable oil


  • Place onion, garlic, cilantro, salt, and garlic powder in a food processor or blender and process until finely chopped. Add the tomatoes, tomatoes and chilies, and lime juice and pulse several times until blended but chunky. Allow to sit at room temperature for 30 minutes to let the flavors mingle. Any leftover salsa can be stored, covered, in the refrigerator for up to 2 weeks.
  • Prepare the grill for direct and indirect heat and preheat to medium. Oil the grates.
  • Place the peppers over direct heat and grill for 10-15 minutes, flipping often, until charred. Place in a bowl and cover with a plate or plastic wrap and let steam until cool enough to handle. Peel the peppers, slit each one from stem to tip, and scrape out the seeds.
  • Stuff each pepper with the cheese. Place a large piece of heavy-duty foil over indirect heat, place the peppers on top and grill until the cheese is fully melted, 6-8 minutes.
  • Serve with the salsa.


Nutrition Facts
Cheese-Stuffed Poblano Peppers with Salsa
Amount Per Serving
Calories 288 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 53mg18%
Sodium 893mg37%
Potassium 383mg11%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 6g7%
Protein 23g46%
Vitamin A 1255IU25%
Vitamin C 102mg124%
Calcium 1018mg102%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cheese Chili Peppers Grill Hatch Chile Mexican Salsa
Previous Post

Plant-Based Queso Cauliflower Steaks

Next Post

Gluten-Free Nacho Dogs

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept-Oct Cover 2023



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!