Ohhhh, I love peppers, and I am not picky about what kind of peppers they are – most of the time. Today I will be using poblano’s for my stuffed peppers.

I take spicy peppers very seriously. But, spicy or not, as long as there is a ton of flavor, I am in.

No, I’m for real. I am so not kidding!

I’m being dead serious here.

Alright, well maybe I am not that serious. However, I do love almost all spicy dishes. Therefore, I tend to cook with peppers on a regular basis. I have a problem with peppers; I can’t ever seem to get enough of them.

For example, in this dish, the star of the show is the poblano pepper (pronounced po-BLAH-no) itself.

Mmm, these delicious, flavorful, poblano’s have a mild flavor, and are large in size. Therefore, making them perfect for stuffing. Due to sturdy skins, they hold up well when baked.

Poblanos originated in Puebla, Mexico, and is one of the most popular peppers grown in the region. In the U.S it is sometimes referred to as “pasilla,” which is something dried or wrinkled.

I have many different dishes that I love to make with poblano peppers. But, this one is one of my very favorites.

Let’s start the stuffed poblanos, shall we?

Ingredients for stuffed peppers

Cast Of Characters for Stuffed Peppers:


Prepare The Pepper:

  • First, cut the poblanos lengthwise in half, and remove the seeds and veins – be careful not to tear the pepper. 
  • Lightly oil with pepper with olive oil and sprinkle with salt and pepper.
  • Place the peppers on a baking sheet.

We’re just going to set those to the side for the time being.


Stuffed Peppers Stuffing:

Now, throw the ground pork into a pan on medium high heat and let it start browning. After about 7 minutes toss in the diced sausage, diced onion, diced serrano pepper, and all for the seasonings. Continue to stir it for another 5 minutes until the pork is nice and brown and the onions are translucent. Lastly, tossed in the chopped cilantro and turn the heat off. Set the mixture aside and allow it to cool. 

Poblano Stuffing Mixture

Finish The Stuffed Peppers:

Meanwhile, place a some beans in each of the peppers cavities, and once the mixture is cool enough to handle spoon a generous amount into the peppers, leaving enough room to add the cheese. Finally, top each stuffed pepper with a generous amount of cheese.

Stuffed Poblanos in pan

If you are not a fan of kidney beans, another approach is to use pinto beans, or perhaps even refried beans. Of course, you can also simply leave them out.

Lastly, pop the stuffed peppers into a 350° degree oven for 10-15 minutes, until the cheese is hot and bubbly. (Alternately, you could cover and store in refrigerator, unbaked, for up to two days before baking.)

Serve garnished with chopped cilantro, jarred salsa, and lime wedges.

Cooked Poblanos

Here’s My Recipe for

Poblano Stuffed Peppers

Plated Poblano Peppers with chips and dip
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Stuffed Peppers

Poblano peppers filled with meat, cheese, beans, and array of delicious spices
Course Appetizer, Lunch, Main Course
Cuisine Mexican
Keyword Easy, Pork, Quick,, Spicy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 114kcal


  • 4 large poblano peppers halved, seeds and viens removed
  • 1/2 pound ground pork
  • 1 link andouille sausage diced
  • 1 cup shredded mexican cheese blend thick cut preferred
  • 1 cup light kidney beans canned, liquid drained
  • 1 large lime halved
  • 1/4 large onion diced
  • 2 tablespoons cilantro chopped
  • 1/2 serrano chili pepper finely minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • salt and pepper to taste


  • Preheat the oven to 350° degrees.
  • Lightly oil the peppers halves with olive oil, and sprinkle with salt and pepper.
  • Place the peppers, cut side up on a baking sheet, evenly spaced.
  • Heat a large skillet over medium high heat. When hot, add the ground pork. Cook until just brown, about 7 minutes.
  • Add the andouille sausage, diced onion, and diced serrano. Stir the mixture to thoughly combine.
  • Add all of the spices to the mixture, and stir to combine. Cook until the onions are translucent.
  • Add 1/2 of the chopped cilantro, and turn off the heat. Set mixture aside and allow it to cool.
  • Evenly distribute the beans into each pepper halve cavity. Spoon a generous amount of the cooled meat mixture into each pepper, and top each with cheddar cheese.
  • Baked the peppers in the 350° degree oven for 15-20 minutes.
  • Serve garnished with remaining chopped cilantro and lime wedges.


Serving: 1halve | Calories: 114kcal | Carbohydrates: 6.8g | Protein: 11.7g | Fat: 4.9g | Saturated Fat: 1.8g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 315mg | Sugar: 0.7g | Calcium: 48mg | Iron: 2mg

Per serving, based on 8 servings. (% daily value)