Avocado and Queso Fresco Stuffed Poblano Peppers
Mild poblano peppers roasted and filled with creamy avocado and crumbly queso fresco, then lightly baked to meld the flavors. This mexican-inspired cinco de mayo (vegetarian) ready in about 45 minutes pairs large poblano peppers, medium, peeled and diced ripe avocados, crumbled queso fresco for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large poblano peppers
- 2 medium, peeled and diced ripe avocados
- 1 cup crumbled queso fresco
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 seeded and finely chopped jalapeño
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 425°F. Place 4 large poblano peppers on a baking sheet and roast for 15 minutes, turning once, until blistered and softened. Transfer peppers to a bowl and cover with plastic wrap for 10 minutes to steam, then peel skins carefully.
- Step 2: Slice each peeled poblano pepper lengthwise and remove seeds, keeping halves intact.
- Step 3: In a mixing bowl, combine 2 diced ripe avocados, 1 cup crumbled queso fresco, 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, 1/4 cup finely diced red onion, 1 finely chopped seeded jalapeño, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently to combine.
- Step 4: Stuff each poblano half with the avocado and queso mixture, pressing lightly to fill.
- Step 5: Drizzle 1 tbsp olive oil over the stuffed peppers, place them back on the baking sheet, and bake for 10 minutes until warmed through and slightly golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Queso Fresco Stuffed Poblano Peppers take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Queso Fresco Stuffed Poblano Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.
Can I substitute ingredients in Avocado and Queso Fresco Stuffed Poblano Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Queso Fresco Stuffed Poblano Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Queso Fresco Stuffed Poblano Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
