Venison Stuffed Poblano Peppers

These fire-roasted poblanos are filled with a rich mixture of spiced ground venison and slow-cooked black beans simmered with garlic, bay, and olive oil. Cotija adds a salty edge, while a cilantro-lime crema brings it all together. Make the beans from scratch-you'll taste the difference.

Why You'll Love Venison Stuffed Poblano Peppers❤️

This dish hits bold and grounded at the same time. Fire-roasted poblanos bring smoke and sweetness. The venison-bean filling is earthy, spiced, and deeply savory-layered with cotija and fresh cilantro for brightness and edge. The cilantro crema cools and sharpens with each bite. It's a full-texture experience: creamy, meaty, smoky, and sharp-anchored by the kind of from-scratch beans that make the whole thing worth it.

Tips and Tricks

• Simmer beans gently for maximum creaminess and brothiness.
• Roast extra poblanos and freeze for quick weeknight stuffing.
• Don't overcook venison-it can dry quickly. Stop at medium.

Variations

• Use queso fresco or Monterey Jack instead of cotija.
• Add cooked rice or quinoa for a grain-forward variation.
• Prefer to soak the beans? Soak overnight in cold water, drain, and reduce simmer time by 20-30 minutes.

Substitutions

• Greek yogurt → Sour cream for a richer crema.
• Black beans → Pinto or cranberry beans.
• Olive oil → Avocado oil or ghee.

Best served with

• Warm tortillas or tostadas
• Mexican-style street corn
• Smoky mezcal or a crisp lager

How to Store Leftovers

• Stuffed peppers keep 3 days refrigerated.
• Reheat at 350°F for 10-12 minutes.
• Store crema separately and use within 3 days.

Common Questions

Venison Stuffed Poblano Peppers

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These fire-roasted poblanos are filled with a rich mixture of spiced ground venison and slow-cooked black beans simmered with garlic, bay, and olive oil. Cotija adds a salty edge, while a cilantro-lime crema brings it all together. Make the beans from scratch-you'll taste the difference.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Total Time 1 hour hr 45 minutes mins

Course: Dinner, Main Course

Cuisine: Fusion, Mexican

Calories: 2339

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 cup dried black beans
• ½ onion
• 2 cloves garlic
• 1 bay leaf
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 4 poblano peppers
• 1 lb ground venison
• 1 tablespoon olive oil
• ½ cup onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 2 tablespoon tomato paste
• 1 cup cooked black beans
• ½ cup cotija cheese
• ¼ cup fresh cilantro
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup Greek yogurt
• 1 tablespoon lime juice
• ¼ cup fresh cilantro
• 1 clove garlic
• ½ teaspoon salt

Equipment

• Cast iron skillet
• Tongs
• Rubber spatula
• Mixing bowl
• Sheet Pan
• Chefs knife
• Small Sauce Pan

Method

 

1. Add black beans to a pot and cover with water by 2 inches.
2. Add halved onion, smashed garlic, bay leaf, olive oil, and optional spices.
3. Bring to a boil, then reduce heat and simmer uncovered for 60-90 minutes, or until tender. Add water as needed.
4. Salt during the last 15-20 minutes. Discard aromatics. Set aside 1 cup cooked beans.
5. Preheat oven to 425°F (220°C).
6. Place poblanos on a baking sheet and roast for 15-20 minutes, flipping halfway.
7. Cover with a towel to steam 10 minutes, then peel and de-seed carefully.
8. In a skillet, heat olive oil. Sauté onion and garlic over medium heat until soft.
9. Add venison and brown, breaking it up, for 6-8 minutes.
10. Stir in cumin, paprika, chili powder, tomato paste, black beans, salt, and pepper. Simmer 5 minutes.
11. Off heat, fold in cotija and chopped cilantro.
12. Fill each pepper with the venison-bean mixture.
13. Return to baking sheet and bake 10-12 minutes, until heated through.
14. Whisk yogurt, lime juice, garlic, cilantro, and salt in a small bowl.
15. Place stuffed poblanos on a platter.
16. Drizzle generously with cilantro crema. Garnish with extra cotija and cilantro.

Nutrition

Calories: 2339kcalCarbohydrates: 219gProtein: 188gFat: 83gSaturated Fat: 31gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.01gCholesterol: 438mgSodium: 7531mgPotassium: 6797mgFiber: 59gSugar: 29gVitamin A: 4481IUVitamin C: 412mgCalcium: 981mgIron: 33mg

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