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Poblano Peppers Stuffed with Chicharrones

Recipe Tags:

chicharrones | peppers | poblano | snack | stuffed

Prep Time:

45 minutes




    Poblano Peppers Stuffed with Chicharrones:

    • 1 cup Southern Recipe Pork Rinds, in pieces
    • 3 poblano peppers
    • 2 small yellow potatoes, quartered
    • 1 cup rice, cooked
    • 1/2 cup corn
    • 2 zucchinis, finely diced
    • 2 tomatoes, finely diced
    • 1/2 small onion, diced
    • 3 tablespoon oil for cooking potatoes
    • 1/4 cup pepper jack cheese, shredded


Preheat oven to 400 degrees. Cut poblano peppers length wise and place on a lightly oiled baking sheet in the center of the oven. Bake 10-20 minutes, or until skins are thoroughly blackened, occasionally flipping to achieve even charring and roasting.

Remove peppers from oven and allow to cool. Peel off the skins. A towel will help, or a fork. Discard the skin.

While the peppers are roasting, add oil in a medium skillet and cook potatoes and onions until soft.

Add pork rinds, corn and rice stirring occasionally. Cook for 2 minutes then add tomato and zucchini.

Stuff peppers with the cooked mixture and top with pepper jack cheese. Serve warm.

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