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  • Pine River

Southwest Poblano Stuffed Peppers


  • 4 medium poblano peppers

  • 8 ounces Pine River Pepper Jack Cheese Spread

  • 1/2 cup canned black beans, rinsed and drained

  • 1/2 cup fresh or frozen corn, thawed

  • 4 large kale leaves (rib and stems removed), chopped

  • Salt and pepper to taste

  • 8 corn tortillas (6 inches)

  • 1 cup pico de gallo


  • Heat grill to medium-high.

  • Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care when cutting; avoid slicing peppers through to the opposite side.) Remove and discard seeds.

  • Place 1 pepper onto four greased double-thickness pieces of aluminum foil, each about 16 x 12 inches.

  • Warm Pepper Jack Cheese Spread in microwave until melted (about 50 seconds).

  • Combine the pepper jack spread, black beans, corn, and kale in a large bowl. Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each pepper. Fold foil into packets and seal tightly.

  • Grill packets, covered, over medium-high heat for 18-22 minutes or until peppers are tender. Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes.

  • Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve stuffed peppers with tortillas and pico de gallo.

Recipe adapted from and photo courtesy of Dairy Farmers of Wisconsin. Visit:

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