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Stuffed Poblano Peppers with Ground Pork

Stuffed Poblano Peppers

These stuffed poblano peppers add a little heat and a little spice to the traditional stuffed pepper recipe. Garnish with sour cream, avocado, cilantro, and lime for the perfect balance of flavors.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 people


  • 12 poblano peppers
  • olive or avocado oil
  • salt & pepper
  • 1 cup white or brown rice
  • 2 cups chicken broth
  • 1 pound ground pork
  • 1 medium onion, diced
  • 1 tablespoon chili powder see notes below
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn kernels, defrosted
  • 1 15 ounce can petite diced tomatoes with green chiles, drained
  • 1 12-16 ounce block pepper-jack cheese shredded
  • cilantro
  • sour cream
  • salsa
  • Avocado
  • lime wedges


Preparing Peppers

  • Wash and dry peppers. Cut in half, lengthwise, and remove seeds and membranes. Place on cookie sheet, cut side down.
  • Drizzle peppers with olive/avocado oil and sprinkle lightly with salt and pepper.
  • Broiler Method: Place peppers about 6" below oven broiler until the outside of peppers blister and char. Remove from oven.
  • Grill Method: Place peppers cut side up on preheated (400 degree) grill. Remove from grill when peppers blister and char.
  • Peppers should look like this ...

Preparing Filling

  • Cook rice in chicken broth as per package instructions. A small amount of diced, fresh cilantro and lime juice can be added to the rice after cooking for a little extra flavor. Set aside.
  • Brown ground pork with a little salt & pepper (1/2 teaspoon of each) until fully cooked; drain. Return pan to burner and add chili powder (and other herbs spices if desired); stir to distribute. Remove from heat when thoroughly heated.
  • In a large bowl, combine rice, ground pork mixture, beans, corn, and tomatoes. Stir in shredded cheese.

Assembly & Cooking

  • Spoon filling mixture into each pepper half.
  • Oven Method: Place peppers on cookie sheet and bake in preheated 400 degree oven for 15-20 minutes.
  • Grill Method: Place peppers on hot grill (350 degrees) for 8-10 minutes (indirect heat is best to avoid over cooking the peppers) or until filling mixture is hot.
  • Remove from heat to serving tray.
  • Serve with fresh cilantro, sour cream, salsa, avocado, and lime wedges.


  1. Bell peppers can also be used if poblano peppers are not available or in season.
  2. I like to add 1/2-1 teaspoon of some/all of the following to the chili powder: granulated garlic, dried herbs (cilantro, Mexican oregano, epazote), cumin, coriander, and chipotle powder.
  3. Leftover stuffed peppers freeze very well. Wrap individually (or in pairs) in plastic wrap and place in a large resealable plastic bag. When ready to use, remove from freezer and allow to defrost completely. Place peppers on a cookie sheet under the broiler (low setting) and watch carefully. Remove from broiler when filing is bubbly and heated through.
  4. Leftover peppers, topped with scrambled eggs, make a wonderful breakfast.
  5. Leftover filling can be used in tacos or soups.