Stuffed Poblanos


I often wonder what it would be like to not be a spoiled brat.


My mother visited this weekend. With her, she brought her unwavering generosity and obsessive compulsive cleaning disorder.


As an only child, I am often inundated with parental affection of which I am unable to function without. My mother shows affection in several ways, one of which being buying me incredible amounts of crap. We were leaving a store after cleaning them out and I was like, “OK, ma, that’s enough, you’ve done enough, thank you.” She literally turned to me and said, “I can do more,” and bought me some new barstools.


I spent so much time prepping for her arrival. I’m talking DAYS worth of cleaning, scrubbing, dusting, mopping, etc. Deep down I knew, though, that she wouldn’t be able to resist cleaning my house herself or politely showing me the proper way to clean something. I even told her this before she arrived. She was all, “OMG, I cannot believe you would think that, I am not spending my vaca cleaning your house!” Within hours, that woman was up in here windexing EVERY surface. She went through two rolls of paper towels in three days and I woke up each morning to find her rearranging my furniture and asking things like, “Are you sure you want that vase there…..?”


I want to be just like her as a mom minus the paper towel wasting habit.



Time: 1 hour (prep + cooking) | Serves: 10-12 peppers


  • 10-12 poblano peppers
  • 2 cups of cooked brown rice
  • 1 large sweet potato, chopped
  • 1 can of pinto beans, rinsed + drained
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 lil can of green chiles
  • 1 avocado
  • 1/2 cup of cilantro (I used the stems, too)
  • 3 tbsp. of olive oil
  • Juice of 1 lime
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine sweet potatoes + 1 tbsp. of olive oil + S+P
  • Arrange on lined baking sheet
  • On another baking sheet, place peppers
  • Roast all for 20 minutes, tossing/turning both in the middle of cooking
  • Meanwhile, combine avocado + cilantro + 2 tbsp. of garlic + 1 tbsp. of olive oil + lime juice + 1/2 cup of water + S+P in a food processor + pulse until smooth, set aside
  • In a skillet, heat remaining olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green chiles, cook another 1-2 minutes
  • Add rice + beans + cumin + chili powder + S+P, cook another 3-4 minutes
  • Fold in the sweet potatoes
  • Remove skins from cooled peppers + chop off their tops + remove the seeds
  • Stuff em with your rice + bean + tater mix
  • Arrange on a baking sheet + roast 5-10 minutes
  • Serve warm with avocado + cilantro sauce
  • Squeeze pepper contents onto head + pretend you are in a music video dancing in the rain of pepper insides


Idea from here!




12 thoughts on “Stuffed Poblanos

  1. Hungry Breton (Franck) says:

    How did Gar take it? πŸ˜€ My Dad’s partner is a bit like that, I mean come on… I can’t even wash the dishes in my own house! Thankfully, there is about 200 miles of water and the same of dry land separating us πŸ˜€ Loving the recipe as always!


  2. Susan Christopher says:

    Glad you clarified that’s just β€˜one’ of the ways I show you my affection. Besides you needed those barstools !!! Love and miss you but I’ll be back to scrub floors soon 😜


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