Pork Chili ’n’ Cheese Stuffed Poblanos
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Pork Chili ’n’ Cheese Stuffed Poblanos

Pork Chili ’n’ Cheese Stuffed Poblanos

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

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.

Carb Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

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


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




Nutrition Values

/ per serving
Calories740 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber11 g
Protein40 g
Cholesterol135 mg
Sodium780 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.


Baking Sheet
Small Bowl
Large Pan



• 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.

Roast Poblanos

• 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.

Make Salsa & Crema

• 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.

Cook Pork

• 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.

Stuff Poblanos

• 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.