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Ingredients (9)

  • 2 medium poblano peppers
  • 2 slices cooked, thick-cut bacon
  • 5 to 6 cremini mushrooms or similar, thinly sliced
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 packet instant ramen
  • 1 1/2 cups loosely packed Jack cheese
  • 2 wooden skewers
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This fun, slightly wacky twist on the chile relleno calls on everybody’s favorite savory snack food—ramen noodles—to stuff poblano chiles. Simply boil the noodles, then mix with Jack cheese, bacon, and mushrooms, and stuff away. Since the starchy element (the ramen) is already inside the peppers, you can bypass dipping the stuffed chiles in batter and frying. Just bake and enjoy.

This recipe was featured as part of our Beyond the Ramen Burger: 4 Amazing Ramen Transformations project.


  1. 1Preheat your oven to 350 degrees Fahrenheit.
  2. 2Prep the peppers as described in this CHOW recipe and cut them in half lengthwise.
  3. 3Chop the bacon and set aside.
  4. 4Sauté the mushrooms and garlic until tender; season with salt and pepper.
  5. 5Boil the ramen in the usual way. Drain but don’t rinse. Use tongs and take out about a quarter of the noodles (discard them or set aside to eat later).
  6. 6To the remaining ramen, add the bacon, Jack cheese, and warm mushroom mixture. Mix until the cheese has melted.
  7. 7Divide the mixture between 2 peppers—pack it all in.
  8. 8Break 2 wooden skewers in half; stick each half through a stuffed pepper, side-to-side, to help keep it together so the pepper doesn’t open up and fall apart.
  9. 9Place the peppers on a baking sheet and bake for 20 minutes.

Photos by Chris Rochelle

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