Stuffed Poblano Peppers

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Quick Facts:

Serves 4


8 poblano peppers
½ cup finely chopped onion
3 garlic cloves, finely chopped
1 lb ground pork
1 tomato, chopped small
1 Tbsp tomato paste
1 red bell pepper, finely chopped (reserve some for garnish)
½ tsp cinnamon
¼ cup raisins
¼ cup minced olives
¼ cup toasted, chopped almonds
salt and pepper, to taste
2 cups (1 jar) Bunches & Bunches Green Fire Roasted Chile Sauce
2 cups grated cheese or crumbled feta


1. Roast poblano peppers over an open flame until blackened. Place in a bowl and cover with plastic wrap. When cool peel the peppers. Remove the tops and seed, but try not to tear the peppers too much.
2. Saute the onions until limp, about 10 minutes. Add the garlic and cook for a minute more. Add the pork and break into small pieces and cook until no longer pink. Add tomato along with the tomato paste, spices, raisins, olives and almonds. Simmer until liquid is reduced and thickened. Season to taste with salt and pepper.
3. Preheat the oven to 400 degrees.
4. Let mixture cool and then stuff the poblanos.
5. Drizzle the sauce on the bottom of a casserole pan. Add the poblanos and drizzle remaining sauce on top. Sprinkle with grated cheese and heat through and melt the cheese.
6. Garnish with chopped red peppers.

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