Stuffed Poblano Peppers with Pork, Black Beans and Smoky Crema

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we combine saucy ground pork with black beans and Southwestern spices for a protein-packed twist. Once filled, the peppers are topped with melty cheddar cheese and baked until tender.

Out of the oven, they are finished with 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 a hearty, flavorful meal.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView 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

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve the poblano peppers lengthwise and remove the seeds and membranes. Place them cut-side up on the prepared baking sheet.
3. Finely dice the red onion. Cut the tomato into small dice. Zest and juice the lime.
4. In a large skillet over medium-high heat, cook the ground pork, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
5. Add the diced red onion to the skillet and cook for 2-3 minutes until softened. Stir in the Southwest spice blend, tomato paste, chicken stock concentrate, hot sauce and black beans (drained and rinsed). Cook for 2 minutes, then remove from heat.
6. Spoon the pork mixture evenly into the poblano halves. Sprinkle the white cheddar cheese over the tops.
7. Bake the stuffed poblanos for 10-12 minutes, until the cheese is melted and the peppers are tender.
8. While the peppers bake, prepare the fresh salsa: In a small bowl, combine the diced tomato, a squeeze of lime juice and a pinch of salt. Set aside.
9. In another small bowl, mix the smoky red pepper crema with a little lime zest and water if needed to thin to a drizzling consistency.
10. Remove the peppers from the oven. Top with the fresh salsa and drizzle with the smoky red pepper lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken for the pork. Just be sure to cook it thoroughly and adjust seasoning as needed.

How do I make the smoky red pepper crema from scratch?

If you don’t have pre-made crema, you can blend roasted red peppers with sour cream or Greek yogurt, a pinch of smoked paprika and lime juice until smooth.

Can I prepare these stuffed poblanos ahead of time?

You can assemble the stuffed peppers up to a day in advance and refrigerate them. Bake just before serving, adding a few extra minutes if needed.