Stuffed Poblano Peppers with Pork, Black Beans and Smoky Lime Crema

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we combine saucy pork with black beans and Southwestern spices for a protein-packed filling. Once stuffed, the peppers are topped with melty cheddar, fresh tomato salsa and a drizzle of smoky lime crema. These packed peppers are sure to satisfy your cravings.

Ready in just 35 minutes, this dish is ideal for a busy weeknight. The combination of flavors-smoky, spicy and creamy-creates a balanced and delicious meal. Serve with a side of rice or enjoy on its own.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Bring a large pot of water to a boil. Halve the poblano peppers lengthwise and remove seeds. Boil the peppers for 3-4 minutes until slightly softened. Drain and set aside.
2. While peppers boil, dice the onion and tomato. Zest and juice the lime. In a small bowl, combine sour cream, a squeeze of lime juice and a pinch of smoked paprika to make the crema. Set aside.
3. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart, until browned, about 4-5 minutes. Remove pork and set aside.
4. In the same skillet, add remaining oil and diced onion. Cook until softened, about 3 minutes. Stir in tomato paste, Southwest spice blend, smoked paprika and hot sauce. Cook for 1 minute.
5. Return pork to skillet. Add black beans (drained and rinsed), chicken stock concentrate and 1/4 cup water. Simmer until thickened, about 2-3 minutes. Season with salt and pepper to taste.
6. Place poblano halves cut-side up in a baking dish. Fill each with the pork mixture. Top with shredded white cheddar cheese.
7. Bake for 10 minutes, until cheese is melted and bubbly.
8. Meanwhile, combine diced tomato, remaining lime zest and a pinch of salt to make fresh salsa.
9. Remove peppers from oven. Top with fresh salsa and drizzle with smoky lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the white cheddar with Monterey Jack, pepper jack or a Mexican blend cheese.

How do I store leftovers?

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

Can I make this dish ahead of time?

Yes, you can prepare the stuffed peppers up to the baking step and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if needed.