Pork Chili ’n’ Cheese Stuffed Poblanos
with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema
- Milk
- Soy
Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use for quick (and delicious!) weeknight dinners. Speaking of stuffing, we combined saucy pork with black beans and Southwestern spices for a protein-packed twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty cheddar, a scattering of fresh tomato salsa, and a drizzle of smoky red pepper–lime crema. Yep, these packed peps are sure to satisfy.
Ingredients
2 unit
Poblano Pepper
1 unit
Yellow Onion
13.4 ounce
Black Beans
10 ounce
Ground Pork
1.5 ounce
Tomato Paste
½ cup
White Cheddar Cheese
(Contains: Milk)
1 unit
Roma Tomato
1 unit
Lime
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve poblanos lengthwise; remove stems and seeds. Dice tomato. Halve, peel, and finely chop onion. Zest and quarter lime. Drain and rinse beans.
• Place poblano halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper. • Roast on top rack until browned and softened, 15-18 minutes.
• Meanwhile, in a small bowl, combine tomato, 2 TBSP onion (4 TBSP for 4 servings), half the lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine smoky red pepper crema, remaining lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add pork* and Southwest Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Add tomato paste, stock concentrate, half the beans (use the rest as you like), and ¼ cup water to pan with pork filling. (For 4 servings, use all the beans and 1⁄3 cup water.) Stir until mixture is saucy and thoroughly combined, 1-2 minutes. Season generously with salt and pepper. • Once poblano halves are done roasting, remove sheet from oven. Stuff with up to half the filling (save the rest for serving). Evenly sprinkle with cheddar. • Return to oven until cheese melts, 3-4 minutes.
• Divide remaining filling between plates; top with stuffed poblanos, salsa, and crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, delicious flavors; some found it mild and suggested adding extra herbs or spices for deeper taste 🌶️.
- Ease of prep: Generally easy to make with clear instructions, though a few found it more hands-on than expected.
- Suggestions: Consider adding rice, tortilla chips, or cilantro; use larger peppers or bell peppers for easier stuffing.
- Portions: Some felt it was filling, while others wanted more peppers or a side dish to round out the meal.
- Leftovers: The chili filling keeps well and is versatile for other meals like tacos or lettuce wraps.
Reviews from our home cooks
I've loved stuffed peppers my whole life. Growing up they were normally sweet green peppers stuffed with hamburger and white rice. The poblano stuffed with pork, black beans and smothered with cheese was a nice change-up. The poblanos in my package were on the small side for stuffing but the flavor was still there.
So good! The peppers made it feel special. Added corn to the stuffed pepper mix and put the remaining black beans to the salsa, and had plenty left over for more meals.
It was good and relatively easy. Next time I would definitely add a clove or two of garlic when making this recipe. I also would probably add a little more cheese - some which I would mix in with the filling and the rest which I would use to top the peppers.
This meal was very good. I didn't expect to enjoy it as much as I did. The pork chili was flavorful, especially with the red pepper lime crema and the hot sauce. I liked the fresh salsa.
The chili is actually pretty bland in flavor. The peppers don't hold up in the oven, so they're too soft and floppy when you try to fill them. Also, I didn't like that the recipe only uses half the can of beans. I don't like food waste, but I was left with either choosing to throw the rest out or figure out what to do with them later. A smaller can of beans would have been better.
We accidentally used the black beans in chili earlier in the week, so in this recipe we subbed the red kidney beans that were intended for the chili. After trying it, I really have to recommend you guys send this recipe out with red kidney beans instead of black beans. It was DELICIOUS, so creamy and tasted like chili!
Hands down one of my favorite meals I've ordered from hello fresh. This recipe is perfect just switched my meat out with some gardein ground beef. Everyone loved these even the kids. I initially thought they would be spicy, they are not. The flavors are more of a taco meat with fresh pico and the roasted red pepper sauce is delicious on everything.
This meal was a true surprise. I really went out on a limb ordering this meal as my husband does not like stuffed peppers and I am not a fan myself but wanted to try is as I am having to eat gluten free now. We both loved it. I can't believe I am saying it but we did. Try new meals, try new recipes... this is a wonderful chance to do that and you may just surprise yourself as well.
Always a star attraction. Well balanced and flavorful, this is one of my favorites. Your stuffed peppers are very flavorful with ample filling. I usually add a third pepper. This adds a meal and reduces the overall fat and Calories without sacrificing quality. The meal is still quite filling and is better for me.
Good simple recipe. Overcooked the peppers a little, next time I plan to cook them less than the recipe calls for.
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