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
Can I make this ahead?
Yes-prep filling and beans up to 2 days in advance. Stuff and bake to order.
Can I use canned beans?
Yes, but the from-scratch version gives superior flavor and texture.





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