Print Recipe

Stuffed Poblano Peppers

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Servings: 4 people


  • 4 large poblano peppers
  • 2 cups pulled pork, shredded chicken, or ground beef
  • 1 cup broth of choice
  • 1/2 purple onion, finely diced
  • 4 stalks celery, finely diced
  • 1 small sweet potato, finely diced
  • 1 tbsp tomato paste
  • 2 tbsp seasoning (chipotle seasoning or 1 tbsp Slap Ya Momma)
  • 1 tbsp avocado oil
  • cilantro or green onion for garnish

Chipotle Aioli

  • 1/2 cup homemade mayo
  • 1/2 tsp chili
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper (to taste)
  • juice of 1/4 lime
  • salt & pepper to taste


  • Pre-heat oven to 425*F.
  • Prepare poblanos by cutting around the stem to make a small hole. Remove the stem and the seeds so the top is open.
  • Heat a pan over medium-high heat. Add the oil. Once hot, add the onion, celery, and sweet potatoes and sauté until fragrant, about 2-3 minutes.
  • Add 1 tbsp tomato paste and stir to coat vegetables. 
  • Add meat, seasoning, and broth and cook until most of the liquid is evaporated, stirring frequently.
  • Spoon the mixture into each poblano, packing down the stuffing so that it is full to the top.
  • Lay stuffed poblanos in a single layer without touching on a baking sheet lined with parchment paper.
  • Bake stuffed poblanos for 20 minutes, flipping half-way through.
  • To make the aioli, simply mix all ingredients together until well incorporated.
  • Remove from oven, cut down the center the open the poblano. Drizzle with chipotle aioli and garnish with cilantro.


  • Liquid: chicken, beef, or vegetable broth; bone broth; Primal Kitchen marinade (omit seasoning)
  • Protein: you could literally use any protein here as long as its broken up into small pieces
  • Vegetables: finely chop whatever you have on hand!