Stuffed Poblano Peppers

Stuffed Poblano Peppers Recipe

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Kristi Luce


This is a recipe I found on I added and took out a few things, because you just can't have Chile Relleno's without cheese!

The original recipe has raisins and almonds, which sounds like it would work well in this recipe, but hubby won't eat.

I top half with pepperjack cheese for hubby and the other half with Cheddar for those with more tender tastebuds.


★★★★★ 1 vote

20 Min
2 Hr 25 Min


  • 6
    fresh poblano peppers
  • 2 c
    shredded cheese

  • 1 lb
    pork roast
  • 1 Tbsp
  • 1 Tbsp
    beef bouillon
  • 1 Tbsp
    chicken bouillon
  • 1
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 c
  • 1 can(s)
    sliced olives

  • 1
    sm can salsa verde sauce
  • 1/4 c
    sour cream

How to Make Stuffed Poblano Peppers


  1. Place meat in a med. stockpot, cover with water. Add the bouillon and bring to a boil. Reduce heat and simmer covered for 2 hours.
  2. Meanwhile, cut peppers in half lengthwise, removing the seeds (and membranes if you wish cut the heat level). Place on a sheet pan, cut side down, and broil, on top rack, until the skin blisters. Set aside to cool.
  3. When pork is done cooking, remove from liquid and set aside to cool. When cooled cut into 1" cubes.
  4. Discard (or freeze) the liquid and dry pot with a paper towel. Add oil and heat on Med.
  5. Add onion and garlic to pot and saute until soft. Add the salsa and simmer for 5 min. Turn off the heat. Then add the cubed pork and olives.
  6. Lightly oil sheet pan and place peppers cut side up and fill with pork mixture. Top with cheese.
  7. Bake at 400 degrees for 15 min.
  8. Meanwhile, mix salsa verde with the sour cream in a sm bowl.
  9. To serve, pour some salse verde sour cream on each pepper.

Printable Recipe Card

About Stuffed Poblano Peppers

Course/Dish: Other Main Dishes Pork
Hashtag: #PEPPERS

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