Cheesy Pork-Stuffed Poblano Peppers with Black Beans and Smoky Lime Crema

Poblano peppers are a fantastic choice for a quick, satisfying weeknight dinner. Their mild, earthy flavor and sturdy shape make them perfect for stuffing with all sorts of delicious fillings. In this recipe, we combine saucy seasoned pork with black beans and Southwestern spices for a protein-packed twist on the classic stuffed pepper.

Once the poblanos are roasted and filled, they get a generous sprinkle of melty cheddar cheese, a scattering of fresh tomato salsa and a drizzle of smoky red pepper-lime crema. These packed peppers are sure to satisfy your cravings for something hearty, flavorful and a little bit spicy.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position. Wash and dry all produce. Cut the poblano peppers in half lengthwise, then remove the stems and seeds. Dice the roma tomato. Peel and finely chop the onion. Zest the lime and cut it into wedges. Drain and rinse the black beans.
2. Place the poblano halves on a baking sheet. Drizzle each half with a little oil and rub to coat evenly. Season with salt and pepper, then arrange them cut sides up. Roast on the top rack until the peppers are browned and softened, about 15-18 minutes.
3. While the peppers roast, make the salsa and crema. In a small bowl, combine the diced tomato, 2 tablespoons of the chopped onion (use 4 tablespoons if serving 4), half of the lime zest and a squeeze of lime juice. Season with salt and pepper and set aside. In another small bowl, mix the smoky red pepper crema with the remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Add water, 1 teaspoon at a time, until the crema reaches a drizzling consistency.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining chopped onion and season with salt and pepper. Cook, stirring, until softened, about 4-5 minutes. Add the ground pork and Southwest spice blend; season with salt and pepper. Cook, breaking the meat into small pieces, until browned and cooked through, 4-6 minutes.
5. Stir in the tomato paste, chicken stock concentrate, half of the black beans (use all the beans if serving 4) and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until the mixture is saucy and well combined, 1-2 minutes. Season generously with salt and pepper. When the poblano halves are done, remove the baking sheet from the oven. Stuff each pepper half with up to half of the pork filling (save the rest for serving). Sprinkle the cheddar cheese evenly over the stuffed peppers. Return the baking sheet to the oven and bake until the cheese is melted, 3-4 minutes.
6. Divide the remaining pork filling among plates. Top with the stuffed poblano peppers, fresh salsa and smoky lime crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute poblano peppers with bell peppers or Anaheim peppers. Keep in mind that the cooking time may vary slightly.

How do I store leftovers?

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I make this dish ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving for the best texture.