Pork Chili ’n’ Cheese Stuffed Poblanos

Pork Chili ’n’ Cheese Stuffed Poblanos

with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema

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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.

Tags:SpicyCarb Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Poblano Pepper

1 unit

Red Onion

13.4 ounce

Black Beans

10 ounce

Ground Pork

1.5 ounce

Tomato Paste

½ cup

White Cheddar Cheese


1 unit

Roma Tomato

1 unit


2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber11 g
Protein40 g
Cholesterol135 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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 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. • 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, 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 poblanos are done, remove sheet from oven. Stuff poblanos 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 and 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.