Pulled Pork and Poblano Bake


This cheesy stuffed pepper casserole gets gentle heat from poblanos and pops of sweetness from charred corn.

Pulled Pork and Poblano Bake
Photo: Antonis Achilleos
Hands On Time:
35 mins
Total Time:
1 hrs 10 mins

Stuffed peppers are easy to throw together and immensely satisfying, especially when you start with store-bought pulled pork. In this hearty dinner, roasted poblano peppers are stuffed with smoky pork, kidney beans, melty cheese, and charred corn. Find smoked pulled pork (without the sauce) at your favorite BBQ joint or near the bacon at the grocery store. For a vegetarian option, swap the pork with tofu. Simply drained a block of extra-firm tofu and pat it dry, then shred with a box grater right into the filling mixture.


  • 2 canola oil, divided

  • 6 large poblano chiles (about 1 lb., 3 oz. total)

  • 1 ¼ cups frozen corn kernels, thawed

  • 1 15-oz. can no-salt-added dark kidney beans, drained and rinsed

  • 8 ounces shredded smoked pork

  • 1.50 teaspoons kosher salt

  • .50 teaspoon ground cumin

  • 8 ounces Monterey Jack cheese, shredded (about 2 cups), divided

  • ¾ cup salsa, divided

  • 2 tablespoons fresh cilantro leaves

  • Lime wedges, for serving


  1. Preheat broiler with oven rack 6 inches from heat. Drizzle 1 tablespoon oil over a baking sheet lined with aluminum foil. Place chiles and corn on baking sheet, turning to fully coat with oil. Broil, turning chiles and stirring corn every 3 to 4 minutes, until chiles are charred on all sides, about 15 minutes. Reduce oven temperature to 375°F.

  2. Transfer chiles to a large heatproof bowl. Cover tightly with plastic wrap and set aside until cool enough to handle, about 15 minutes. Slip charred skins off chiles. Cut 1 side of each chile lengthwise and unfold to open, keeping chile intact. Remove and discard seeds and stems.

  3. Drizzle remaining 1 tablespoon oil over bottom of an 11-by-7-inch baking dish. Combine 2/3 cup corn, beans, pork, salt, cumin, 1 1/2 cups cheese, and 1/2 cup salsa in a large bowl. Working with 1 chile at a time, spoon 2/3 cup pork mixture into each chile, pressing lightly to compact filling; fold other side of chile over filling to close. Place chiles in baking dish.

  4. Top chiles with remaining 1/4 cup salsa, 1/2 cup cheese, and corn. Bake until chiles are heated through and cheese is melted and bubbling, about 20 minutes. Sprinkle with cilantro and serve with lime wedges.


Pick up smoked pulled pork (without the sauce) at your fave barbecue joint, or find packaged options near the bacon when you grocery shop. We like the brands Bishop's and Kirkland Signature.

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