Pork Stuffed Poblanos with Avocado Ranch Sauce Rsc
Elevate your dinner game with these irresistible Pork Stuffed Poblanos with Avocado Ranch Sauce! Perfectly roasted poblano peppers are filled with a savory blend of seasoned ground pork, tender white rice, and melted cheddar cheese, delivering bold flavors in every bite. The rich and creamy avocado ranch sauce, made with fresh avocado, sour cream, lime juice, and ranch seasoning, adds a tangy, luxurious touch to complement the smoky heat of the poblanos. This recipe is a feast for both the eyes and the palate, with vibrant colors and comforting aromas that transform simple ingredients into a masterpiece. Ideal for weeknight dinners or entertaining, these stuffed peppers are a crowd-pleasing dish you'll want to make again and again. Keywords: pork stuffed poblanos, avocado ranch sauce, stuffed peppers recipe, roasted poblano peppers, ground pork recipes.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 pound Ground pork
- 1 cup Cooked white rice
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 1 peeled and pitted Avocado
- 0.5 cup Sour cream
- 0.25 cup Buttermilk
- 1 tablespoon Ranch seasoning mix
- 2 tablespoons, chopped Fresh cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly coat with non-stick cooking spray.
Place the poblano peppers on the prepared baking sheet and roast them in the preheated oven for 10-12 minutes, turning halfway through, until the skins are blistered. Remove from the oven, cover with a clean dish towel or plastic wrap, and let them steam for 10 minutes.
While the peppers are steaming, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant. Then, add the ground pork, breaking it up with a spoon, and cook until browned and fully cooked, about 7-8 minutes.
Stir in the cooked rice, cumin, chili powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and half of the shredded cheddar cheese. Mix until everything is well combined and heated through. Remove the skillet from heat.
Peel the blistered skin off the poblano peppers and make a small slit down one side of each pepper. Carefully remove the seeds and membranes without tearing the peppers. Set them aside.
Stuff each pepper with the pork and rice mixture, being careful not to overfill. Place the stuffed peppers back on the baking sheet, slit-side up, and sprinkle the remaining shredded cheddar cheese on top of each pepper.
Bake the stuffed peppers in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
Meanwhile, prepare the avocado ranch sauce. In a blender or food processor, combine the avocado, sour cream, buttermilk, ranch seasoning mix, fresh cilantro, lime juice, and 0.5 teaspoon salt. Blend until smooth and creamy.
Serve the stuffed poblano peppers hot, drizzled with the avocado ranch sauce, and garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 44.0 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1322 mg | 102% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
