Baked Stuffed Poblano Peppers with Mole Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Mexican stuffed peppers baked until tender, filled with melted cheese and rich mole sauce. This Mexican recipe (vegetarian), ready in about 50 minutes, pairs poblano peppers, Monterey Jack cheese, mole sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut the poblanos lengthwise and remove seeds and membranes. Brush the inside of each pepper with 2 tbsp olive oil and season with salt and pepper.
  2. Step 2: Fill each pepper with 1/4 cup grated Monterey Jack cheese and 1/4 cup mole sauce (spreading the sauce around the cheese).
  3. Step 3: Place the stuffed peppers in a baking dish and pour any remaining mole sauce around them. Bake for 25-30 minutes until the peppers are tender and the cheese is melted.

Frequently asked questions

How long does Baked Stuffed Poblano Peppers with Mole Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 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 Baked Stuffed Poblano Peppers with Mole Sauce?

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 poblano peppers from drying out.

Can I substitute ingredients in Baked Stuffed Poblano Peppers with Mole Sauce?

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 Baked Stuffed Poblano Peppers with Mole Sauce 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 Baked Stuffed Poblano Peppers with Mole Sauce 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.

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