Chiles Capones (Stuffed Poblano Peppers)
Roasted poblano peppers stuffed with seasoned ground pork and topped with a rich tomato sauce and melted cheese. A classic Mexican comfort dish that's deeply savory and satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 4 whole poblano peppers
- 1 lb ground pork
- ½ medium onion, diced
- 3 whole garlic cloves, minced
- 1 can (14.5 oz) canned crushed tomatoes
- 1.5 cups oaxaca or mozzarella cheese, shredded
- 1 tsp cumin
- 1 to taste salt and pepper
- 3 tbsp olive oil
Instructions
- 1
Heat broiler. Place poblanos on a baking sheet and broil 6–8 minutes, turning every 2 min, until blackened all over.
- 2
Transfer peppers to a bowl and cover with plastic wrap. Let steam 10 minutes until skin loosens easily.
- 3
Peel away blackened skin under cool running water. Make a slit along one side and remove seeds, keeping pepper intact.
- 4
Heat 1 tbsp olive oil in a large skillet over medium-high. Brown ground pork, breaking up with spoon, until no pink remains, ~6 minutes.
- 5
Add diced onion and cook 3 minutes until softened and translucent.
- 6
Stir in minced garlic and cumin. Cook 1 minute until fragrant, then remove filling to a plate.
- 7
Pour crushed tomatoes into the same skillet. Season with salt and pepper. Simmer 5 minutes until slightly reduced.
- 8
Preheat oven to 350°F. Spread thin layer of tomato sauce on bottom of a baking dish.
- 9
Stuff each roasted pepper with 1/4 of the pork filling. Arrange peppers in baking dish seam-side up.
- 10
Pour remaining tomato sauce over peppers. Top each with shredded cheese.
- 11
Bake 15 minutes until cheese is melted and bubbly. Serve hot with a spoon of sauce drizzled over.
Tools you’ll need
- baking sheet
- broiler
- large skillet
- wooden spoon
- baking dish (9x13 inch)
- knife and cutting board
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