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

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we fill them with a savory mixture of ground pork, black beans and Southwestern spices for a protein-packed twist on traditional stuffed peppers. Once baked, the peppers are topped with melty cheddar, a bright tomato salsa and a drizzle of smoky red pepper lime crema.

These stuffed poblanos come together in under an hour and are sure to satisfy your craving for bold, comforting flavors. Serve them with extra lime wedges and hot sauce for an extra kick.

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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

2 teaspoon Vegetable 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 (220°C) and adjust a rack to the top position. Wash and dry all produce. Halve the poblano peppers lengthwise and remove the stems and seeds. Dice the Roma tomato. Halve, peel and finely chop the yellow onion. Zest the lime and quarter it. Drain and rinse the black beans.
2. Place the poblano halves on a baking sheet and rub them all over with a drizzle of vegetable oil. Season with salt and pepper. Roast on the top rack until browned and softened, 15-18 minutes.
3. Meanwhile, in a small bowl, combine the diced tomato, 2 tablespoons of chopped onion, half the lime zest and a squeeze of lime juice to taste. Season with salt and pepper. In another small bowl, combine the smoky red pepper crema, remaining lime zest and a squeeze of lime juice to taste. Season with salt and pepper. Add water, 1 teaspoon at a time, until the crema reaches a drizzling consistency.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the remaining chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add the ground pork and Southwest spice blend; season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
5. Add the tomato paste, chicken stock concentrate, half the black beans (use the rest as you like) and ¼ cup water to the pan with the pork filling. Stir until the mixture is saucy and thoroughly combined, 1-2 minutes. Season generously with salt and pepper. Once the poblano halves are done roasting, remove the baking sheet from the oven. Stuff the peppers with up to half the filling (you may have extra). Evenly sprinkle the shredded white cheddar cheese over the stuffed peppers. Return to the oven until the cheese melts, 3-4 minutes.
6. Divide the remaining filling among plates. Top with the stuffed poblano peppers, the fresh salsa and the smoky lime crema. Drizzle with hot sauce if desired. Serve with the 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. Adjust roasting time as needed.

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 at 350°F until warmed through.

Can I freeze these stuffed peppers?

Yes, you can freeze them after baking. Let cool completely, then wrap individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.