Tired of the same old stuffed bell peppers? Get ready to elevate your dinner game with these incredible Pork and Mushroom Stuffed Poblano Peppers! The mild, smoky heat of the poblano is the perfect vessel for a rich, savory filling of seasoned ground pork, earthy baby bella mushrooms, and fresh veggies. It’s a flavor-packed, low-carb meal that comes together in under an hour. Trust me, one bite and you’ll forget all about those bland bell peppers!
Ingredients
• 4 large poblano peppers
• 1 lb / 450g ground pork
• 1 tbsp / 15g bacon fat or olive oil
• 1 tsp / 2g ground cumin
• 1 tsp / 3g chili powder
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 5 oz / 140g baby bella mushrooms, sliced
• ¼ cup / 15g fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Position an oven rack 6 inches from the broiler and preheat. Place poblano peppers on a baking sheet and broil for 8-10 minutes, turning halfway, until the skin is blistered and charred all over. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Once cool, peel off the skin, cut a slit lengthwise down one side of each pepper, and carefully remove the seeds.
3. While the peppers steam, heat the bacon fat in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
4. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, cumin, and chili powder, and cook for 1 minute more until fragrant.
5. Add the sliced mushrooms to the pan and cook until they have released their liquid and started to brown, about 5-6 minutes. Stir in the diced tomato and chopped cilantro. Season generously with salt and pepper and cook for 2 more minutes.
6. Reduce the oven temperature to 350°F / 175°C. Carefully spoon the pork mixture into each prepared poblano pepper. Arrange the peppers in a baking dish and bake for 8-10 minutes, or until heated through.
Nutritional Information
• Nutritional Info
• Note: Based on 4 servings, 1 stuffed pepper per serving.
• Calories: 368
• Fat: 27g
• Net Carbs: 6g
• Protein: 22g
Pro Tips
• For a cheesy, golden-brown top, sprinkle shredded Monterey Jack, cotija, or queso fresco over the peppers before baking.
• The filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to eat, simply stuff the peppers and bake as directed.
• For a spicier kick, add a finely diced jalapeño along with the onion or a pinch of cayenne pepper with the other spices.
• This filling works wonderfully with ground turkey, chicken, or beef as a substitute for pork.
FAQ
Q: Are poblano peppers spicy
A: Poblano peppers are generally mild, offering a smoky flavor with just a hint of heat, much less than a jalapeño. Roasting them mellows their spice and enhances their rich, earthy taste.
Q: Can I make these stuffed poblano peppers ahead of time
A: Yes, the pork and mushroom filling can be prepared up to 2 days in advance and stored in the refrigerator. When ready, just stuff the roasted peppers and bake as directed for a quick meal.
Q: What can I substitute for ground pork in this recipe
A: This recipe is very versatile. You can easily substitute the ground pork with ground turkey, chicken, or beef. The cooking instructions for the filling remain the same.
Q: How do I add cheese to this recipe
A: For a cheesy, golden-brown top, sprinkle shredded Monterey Jack, cotija, or queso fresco over the peppers before baking. Bake until the cheese is melted and bubbly.
