Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use in 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 and out of the oven, a scattering of fresh tomato salsa and a drizzle of smoky red pepper lime crema. Yep, these packed peps are sure to satisfy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Cheddar Cheese(ContainsMilk)
Smoky Red Pepper Crema(ContainsMilk, Soy)
Southwest Spice Blend
Chicken Stock Concentrate
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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, half the lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine 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. • 4 SERVINGS: Use 4 TBSP onion.
• 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. 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. Evenly sprinkle with cheddar. • Return to oven until cheese melts, 3-4 minutes. • 4 SERVINGS: Use 1/3 cup water. Use all the beans.
• Divide remaining filling between plates; top with stuffed poblanos, salsa, and crema. Drizzle with hot sauce if desired. Serve with remaining lime wedges on the side.