I’m so stuffed….the story of a Poblano pepper :-)

Irisa Raina 9


The pork I used was from the one I smoked about a few weeks ago.

Third meal out of one piece of meat, not too shabby huh? And I still have the bone to do something with…hmmm maybe a chicken Mexican style soup…stayed tuned.

If you don’t have any smoked pork, you can use smoked pork hocks.


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2 to 3
25 Min
1 Hr 5 Min


Add to Grocery List

  • ·
    2 or 3 large poblano peppers { charred }
  • ·
    ½ of a small/medium sweet onion { chopped fine }
  • ·
    2 tablespoons unsalted butter
  • ·
    1 cup brown rice { not instant } cooked according to package directions
  • ·
    2 – 5.5 ounce cans spicy/hot v8
  • ·
    1 teaspoon coarse kosher salt
  • ·
    1 teaspoon fresh ground pepper
  • ·
    smoked pork { about 1 & ½ cups }
  • ·
    ¼ cup grated sharp cheddar cheese
  • ·
    3 – ½ slices of queso panela mexican cooking cheese

How to Make I’m so stuffed….the story of a Poblano pepper :-)


  1. On the top of your stove char the peppers, don’t rush this step, and when you think OMG they are burnt….that’s when they’re perfect. Then put them in a bag closing it and let them steam. Once they have cool to the touch wipe as much of the char off as you can, either using your hands or paper towels, but do not do this under running water. Set them aside. I have to say I just love the smell of charring peppers.
  2. In a non stick skillet melt the butter; add the onion and sauté till the onion starts to a light brown. Add the cooked rice and continue to cook till the onions are soft and the rice is hot. Put them in a container and set aside to cool.
  3. In small pan put the spicy V8, and cook on low till it is reduced by ½. Set aside.
  4. Either pull the pork or cut it into very tiny pieces, and mix with the cheddar cheese, salt and pepper. Then mix the meat with the cooled onion mixture, combine thoroughly.
  6. Make a slit in each one and with a small spoon scrape out the seeds and remove some of the veins.
  7. Fill each pepper with the meat mixture, and put them in a small baking dish.
  8. Put a slice of the cheese on each.
  9. Bake covered at 375 for 45 minutes then uncover them and spoon the reduced V8 over the tops. Pour the remaining V8 around the sides of the peppers. Bake this for about 20 more minutes.
  10. To serve, once you have the peppers on your plate spoon some of the remaining V8 on top. I served this with a garden salad and crusty French bread.
  11. What is Queso Panela? Its mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny. It is served cubed or crumbled with salads, chili, and soups. For sandwiches, it can be sliced and added over meats or other ingredients. And, it is a common cheese that is crumbled over Mexican dishes, such as burritos, tacos and quesadillas. For appetizers, Panela is a cheese that is often sliced and fried in a non-stick pan until it is golden brown to be served as a cooked snack. Panela can be substituted with fresh mozzarella, dry cottage cheese, Monterey Jack, or dry ricotta, depending on how it is used in the recipe.

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About I’m so stuffed….the story of a Poblano pepper :-)

Course/Dish: Vegetables, Other Sauces, Pork
Main Ingredient: Pork
Regional Style: Mexican

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