Skip to Content

Cheesy Mexican Stuffed Roasted Poblanos

Sharing is caring!

Spice up your weekly dinner routine with these Cheesy Mexican Stuffed Roasted Poblanos.  Poblanos are slow roasted and filled with sausage, brown rice, black beans, salsa and cheese. Forget taco Tuesday and make these instead!

Cheesy Mexican Stuffed Roasted Poblanos

A few weeks ago I got the chance to be a tourist in my own city with some awesome food bloggers and the American Dairy Association Mideast on an Ohio Dairy Adventure! Do you ever get to do that? A little staycation where you explore places in your hometown that you haven’t seen before?

13 Group photo (1 of 1)

I spent three days with the American Dairy Association Mideast and the Ohio Dairy Farmers in Cleveland, Ohio learning about the important health benefits of dairy, meeting dairy farmers and visiting their farms. I must say, with two toddlers that drink milk for three meals, it is a very important part of our family’s nutrition.  I loved having the opportunity to learn about dairy firsthand from the experts.

We stayed at The Arcade Cleveland which was a beautiful hotel. It was actually the first indoor shopping mall in the country. So lovely.

The Arcade Cleveland

When I was invited on the trip and found out that I would get the opportunity to talk to dairy farmers I was thrilled.  We made our way to Richman Farms near Lodi, Ohio bright and early to do our first tour and talk with the farmers. Richman farms have 80 head of dairy cattle which makes them a smaller farm.

4 Ohio Dairy Farm

We learned the day to day process of caring for the cows, milking them and making sure they are taken care of and healthy.  The happier those cows are, the more milk they produce and of course the better quality the milk will be.

Next we visited Andreas Dairy in Sugar Creek, Ohio.  It was nice to compare a small farm to a larger farm.  The Andreas Dairy farm has 1,300 head of Holstein dairy cows. I was amazed at how many cows they have.

Dairy Farm

I have such an appreciation for farms, big and small, that provide the food and drink that my family enjoys on a daily basis. If you ever get the chance to see a farm in person I highly suggest taking the opportunity and bring the kids along. It is an important learning opportunity for our children to know where their food and drinks come from.



We got up close and personal with these beautiful cows.


I also had a couple of firsts on the trip. I milked a cow and bottle fed a baby calf.

Milking a Baby Calf

I mean seriously, how cute is that baby? I have given bottles to my babies {who aren’t babies anymore} a million times, but milking a calf was new to me. I can tell you Will and Drew’s bottles were not that big.

julia feeding baby calf

We enjoyed a delicious, beautiful lunch in Amish country along with a cheese tour. If you live in the Cleveland area I recommend a day trip out to Amish country.  There is endless cheese shops, delicious spots for lunch, lots for the kids to do and the views are breathtaking.

Amish Country

Next we went on a tour of Pearl Valley Cheese where the Stalder family makes Swiss and Colby cheese and has been for four generations now. We talked about the process of making cheese and the milk that they use, which is free of artificial growth hormones.

Pearl Valley Cheese

I am pretty sure I have never ate as much cheese as I did in those three days and I am not complaining. That Swiss cheese was pretty darn delicious.

10 Pearl Valley Cheese 1 (1 of 1)

13 Pearl Valley Cheese 2 (1 of 1)

This trip was filled with food, tours and fun but it was also filled with lots of education about dairy and the dairy industry.  One important stop we made was to a Cleveland Public School, Clara E. Westropp School.  We talked with students about the food they eat for breakfast, learning about the Cleveland public schools food program that includes incorporating dairy into children’s diet and trying to create a menu full of healthier options for the kids.  The school works very closely with the ADA Mideast to ensure that every student is given free breakfast and lunch every day.

A few important facts I learned about dairy:
  • Milk is one of the best sources of calcium available.
  • To get the amount of calcium in an 8 ounce glass of milk, you’d have to eat 5 oranges or 6 slices of whole wheat bread.
  • Milk has 9 essential nutrients and 8 g. or protein.
  • 85% of Americans aren’t consuming enough dairy foods each day. Experts recommend 3 servings of low fat or fat-free dairy foods every day. 

Dairy is important for adults and especially for children.  The program that the Browns support is called Fuel Up to Play 60.  It is an important program that empowers youth, schools and communities to implement healthy changes across the nation.

For all of you Browns fans out there we had dinner at  FirstEnergy Stadium with Joe Thomas of the Cleveland Browns.

Cleveland Browns Stadium

I grew up around a family full of Browns fans, so a lot of people I know were very jealous {except my Packer loving husband!}.  It was great to talk to Joe about all he is doing with the Fuel Up to Play 60  program that empowers youth and schools to make positive, healthy changes across the nation and in Cleveland schools.

1 Julia at Browns (1 of 1)

Oh, and yeah that is my name up there!

3 Julia with Joe Thomas (1 of 1)

It was a fun night hanging out with my fellow food bloggers.

Cleveland Browns Group

We ended our trip with a stop at Melt Bar and Grilled a pretty well known Cleveland area establishment that takes grilled cheese up ten notches. The fries were epic.


My favorite sandwich was the Peanut Butter & Banana.  The sandwich is caramelized banana, house made peanut butter, sweet cream cheese, candied peanuts, berry preserves for dipping.  It can’t get much better than that.

5 Peanut Butter Sandwich (1 of 1)

And speaking of cheese, lets talk about today’s Cheesy Mexican Stuffed Roasted Poblanos.  Our farmers market always has an abundance of poblanos and one Saturday I felt inspired to buy them and try something new.  I have eaten roasted poblanos that are stuffed at a few restaurants but haven’t tried it myself.  These Cheesy Mexican Stuffed Roasted Poblanos come together easily and each bite you take is packed with flavor.  I used a mixture of sausage, brown rice, black beans, salsa and of course cheese but you could change up that mixture to your liking.

Cheesy Mexican Stuffed Roasted Poblanos


Cheesy Mexican Stuffed Roasted Poblanos

  • Author: Julia // A Cedar Spoon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Cuisine: Mexican


Spice up your weekly dinner routine with these Cheesy Mexican Stuffed Roasted Poblanos. Poblanos are slow roasted and filled with sausage, brown rice, black beans, salsa and cheese. Forget taco Tuesday and make these instead!



  • 1 cup brown rice, cooked
  • 1/4 cup olive oil for the poblanos + 1 Tablespoon olive oil for the sausage
  • 6 medium sized poblano peppers
  • 115 oz. can of black beans, drained and rinsed
  • 1/2 lb. sweet italian sausage
  • 1/3 cup sweet onion, chopped
  • 1/2 cup red pepper, chopped
  • 1 teaspoon cumin
  • 1/2 cup salsa
  • 2 cup sharp cheddar cheese, shredded {or cheese of your choice}, divided
  • Dash of salt and pepper


  1. Cook the brown rice according to the package.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Wash and dry the poblanos. Rub each poblano with olive oil, making sure to coat all sides. Arrange the poblanos on the baking sheet.
  3. Roast the poblanos in the oven for 20 minutes, flipping half way through cooking.
  4. While the poblanos roast heat 1 tablespoon olive oil in a large skillet. Add the sausage and begin to brown for 2 minutes. Add in the onion, red pepper, cumin and a dash of salt and pepper. Continue to sauté until the sausage is cooked through. Add in the cooked brown rice, salsa, and 1 cup of sharp cheddar cheese.
  5. Once the poblanos are done roasting use tongs to transfer the poblanos to a large ziplock bag that you seal shut or put them in a large bowl and cover with plastic wrap to let the poblanos sweat and makes the skins easier to remove.
  6. Peel away that skin then remove the stem and seeds from each pepper being careful not to break the poblanos. Slice a lengthwise slit in each poblano and fill with the sausage mixture.
  7. Top the poblanos with the remaining 1 cup of shredded cheese. Put the poblanos back in the oven for 10 minutes, or until the cheese is melted and bubbly.


Time saving tip: [br] For a quicker alternative when making the brown rice buy the microwavable rice that is precooked at the store.[br][br]Substitutions: [br]You can substitute a variety of cheese in this recipe. I love using pepper jack to give it a little extra kick.[br]You can use any bell pepper, like green, yellow or orange in place of the red pepper. Add a chopped jalapeño for extra spice. [br]In place of regular tomato salsa you could try using a salsa verde.

Thank you to the American Dairy Association Mideast and the Ohio Dairy Farmers for a MOO-valous trip. As always opinions are 100% my own!

Cheesy Mexican Stuffed Roasted Poblanos

CommentLuv badge


Sunday 18th of October 2015

Love everything about these tasty stuffed good! Looks like you had a fun trip too! :)


Monday 19th of October 2015

Thanks Alida! It was a great trip. I learned a ton!

Gina @ Running to the Kitchen

Friday 16th of October 2015

Such a fun trip and so fun seeing you again :) I'm still making my way through all that cheese we brought home! Stuffed peppers are a great idea to use some up!


Saturday 17th of October 2015

I still have a bunch of cheese left too! It was great seeing you again--hope to see you soon at another event.

Jenny B | Honey and Birch

Friday 16th of October 2015

Poblanos are at the top of the pepper list for me! And cheese... well, you can never have too much cheese. (And those calves.....!!!! I would like to take one home with me!)


Friday 16th of October 2015

I am right there with you on all of those! ;)

Liz @ I Heart Vegetables

Friday 16th of October 2015

We just got back from Mexico and we enjoyed stuffed poblanos there. I'd love to try them at home and this recipe looks perfect!


Friday 16th of October 2015

Mexico sounds really nice right now. I am sure the roasted stuffed poblanos from Mexico were as authentic as they get but these could be a nice option to try at home.

Liz @ Floating Kitchen

Friday 16th of October 2015

I loved reading your re-cap and seeing all your photos! Such a fun trip and I'm so happy that we got to meet! Cheers!


Friday 16th of October 2015

Thanks Liz! It was such a fun trip & I am so glad we got to meet too. Hopefully our paths will cross again soon!