Chiles Poblanos Rellenos de Carnitas al Horno (Baked Stuffed Poblanos)
Roasted poblano peppers stuffed with pork and melting cheese, baked in red salsa with no batter and no frying.
Made with Salsa roja (cooked red salsa) and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.91 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Char the poblanos under a very hot grill or over a gas flame for 10 minutes, turning, until blackened. Cover in a bowl for 10 minutes to steam, then peel off the skins.
10 min - 2
Make a slit down one side of each pepper and carefully remove the seeds, keeping the stalk on.
- 3
Heat the oil and soften the onion for 4 minutes. Add the tomatoes for 2 minutes, then stir in the carnitas (see the base recipe) and heat for 3 minutes.
9 min - 4
Heat the oven to 200°C (180°C fan). Pour half the salsa roja (see the base recipe) into a baking dish.
- 5
Stuff each pepper with the pork filling and a quarter of the cheese, close the slit and lay in the dish. Spoon over the rest of the salsa.
- 6
Bake for 20 minutes, until bubbling and the pork is steaming hot all the way through. Scatter with coriander.
20 min
Tips
- Leave the stalk on. It gives you a handle to hold while stuffing and eating.
- If your poblanos tear, patch them with a spoon of filling and extra cheese.
- Poblanos vary in heat. Taste a tiny piece of one before you stuff the rest.
Storing and freezing
Keeps in the fridge for up to 3 days. Reheat in the oven at {t180} for 20 minutes until steaming hot all the way through.
Questions
Can I use bell peppers instead?
Yes, for a mild version use large green peppers, roasted and peeled. The flavour will be less smoky.
Is it low in carbohydrate?
Yes, the peppers, pork and cheese have very little. Check the salsa roja base recipe for added ingredients.
Do I have to peel the peppers?
Yes. The charred skin is tough and bitter. Steaming in a covered bowl loosens it.
More made with salsa roja (cooked red salsa)
Chicharrón en Salsa Roja (Pork Crackling in Red Salsa)
GFDFEFGorditas de Barbacoa (Stuffed Masa Pockets)
GFEFNFChiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
GFEFNFTlayuda Oaxaqueña (Oaxacan Bean and Cheese Tlayuda)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.