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A brown plate with a tamale wrapped in a dark green banana leaf, served next to a creamy white herb sauce and a wedge of lime.

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.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 2339
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through; the venison-bean filling also freezes well for up to 2 months.

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