Spicy Pork Stuffed Poblano Peppers

Spicy Pork Stuffed Poblano Peppers
  • 1 pack of Force of Nature pastured ground pork
  • 2 poblano peppers
  • 2 tbsp extra virgin olive oil
  • 1 cup shredded raw cheddar cheese
  • 1 tbsp garlic - minced
  • 2 tbsp yellow onion - diced
  • 1 tbsp smoked paprika
  • 1 tbsp ancho chili powder
  • 1 tsp chili powder
  • 2 tbsp salt
  • 1 tsp cracked black pepper
  • 1 tbsp raw honey
  • 1 tsp coconut aminos
  • Preheat oven to 425 degrees.
  • Remove the pork from the Force of Nature packaging and place in a large bowl.
  • Add in the smoked paprika, ancho chili powder, chili powder, salt, and cracked black pepper and mix gently and set aside.
  • Using high heat, heat up a large cast iron.
  • Place the poblano pepper in the pan and continue flipping every minute with metal tongs until there is a noticeable char on the outside of the poblano’s skin. Remove from the heat.
  • When cooled, cut tops off of poblano peppers and make a lengthwise incision along the pepper to remove the seeds and stems. Set aside. 
  • Reduce the heat to medium and add extra virgin olive oil.
  • Add the diced yellow onion and minced garlic to the pan and cook until translucent (2-3 minutes).
  • Add the spiced pork mixture to the pan and stir gently to incorporate the pork to the cooked onions and garlic.
  • Cook for 4 minutes and then add the coconut aminos and raw honey to the pan and stir gently to fully incorporate the ingredients. 
  • Continue cooking for 3 minutes or until the pork has become cooked through and crispy. Remove from the pan and place into a clean bowl.
  • Stuff the poblano peppers with the cooked pork mixture and place in a greased baking dish.
  • Bake at 425 degrees for 30 minutes and remove from the oven. Check if peppers are fully roasted by putting a fork in them. If they are soft, they are fully cooked. If they are still firm, roast in the oven for 10-15 additonal minutes.
  • Once cooked, remove the stuffed poblano peppers from the oven and top with raw shredded cheddar cheese.
  •  Place the stuffed poblano peppers back into the oven for 4 minutes or until the cheese is melted.
  • Remove from the oven and enjoy!