• 4 large poblano chiles
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 pear, peeled and shredded
  • 1 Roma tomato, chopped
  • 3/4 cup crumbled queso fresco
  • 1 cup black beans
  • 1/2 teaspoon kosher salt


  1. Roast the peppers under the broiler, cooking about 2 minutes per side, turning once, to char each side
  2. Set aside to cool for 10 minutes or so
  3. Preheat the oven to 400°F and grease an 8×8-inch baking dish
  4. In a large skillet, heat the oil over medium heat. Add onion and garlic and cook until browned
  5. Stir in beef, shredded pear and chopped tomato and cook for a few longer until beef is browned, stir in black beans, then remove from heat
  6. Make a slit on one side of each pepper and remove the seeds and stem and set aside
  7. Stir the queso fresco into the browned beef mixture and stuff the peppers
  8. Place the stuffed peppers in the prepared baking dish and bake for 30 minutes

Recipe slightly adapted from Whole Foods Market.