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Dinner recipe · from the recipe book

Chorizo-Spiced Pork Stuffed Poblano-Style Peppers

Green peppers packed with smoky paprika pork, pinto beans and melty cheddar, roasted beside crisp-edged broccoli with a cool lime crema.

Chorizo-Spiced Pork Stuffed Poblano-Style Peppers

Ingredients

  • 4 medium476 gGreen bell pepperhalved lengthwise, seeds removed
  • 14 oz400 gGround pork, 84% lean
  • 1 can, drained250 gPinto beans, canned, drainedrinsed
  • 4⅓ cups florets400 gBroccolicut into florets
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp1 gDried oregano
  • 1 tbsp15 gApple cider vinegar
  • ⅔ cup shredded70 gCheddar cheeseshredded
  • 1½ tbsp20 gOlive oil
  • ¾ tsp4 gSalt
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil.
  2. Toss the broccoli with half the olive oil and a quarter of the salt; set aside. Rub the green pepper halves with the remaining olive oil and place them cut side up on one side of the pan.
  3. In a skillet over medium-high heat, brown the pork with the onion, breaking it up, about 7 minutes. Stir in the garlic, smoked paprika, cumin and oregano and cook 1 minute.
  4. Stir in the tomato paste, cider vinegar, pinto beans and half the remaining salt; cook 2 minutes until thick. The pork should reach 160°F (71°C).
  5. Spoon the pork filling into the pepper halves and roast 15 minutes.
  6. Add the broccoli to the empty side of the pan, top the peppers with the cheddar, and roast 15 minutes more until the cheese bubbles and the broccoli is charred at the edges.
  7. Meanwhile, stir the Greek yogurt with the lime juice and the remaining salt to make a crema.
  8. Drizzle the crema over the peppers, scatter the cilantro over everything and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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