Carnitas Stuffed Poblano Peppers


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Carnitas stuffed poblano peppers are a dinner sensation! Roasted poblanos are filled with ultra tender carnitas, black beans, corn, red onion, and finished with a small sprinkle of melted cheese. It’s a nutritious, flavorful, and filling meal your family will love.

Carnitas stuffed poblano peppers in a baking dish.

Maintaining a well-balanced diet means being mindful about what we put in our bodies as fuel. This fresh-focused carnitas pork recipe fits right into a balanced diet and an active lifestyle, without missing out on the flavor!

Making a batch of my slow cooker pork carnitas opens the door to a plethora of hearty, healthy, and downright delicious meals. Carnitas tacos are the obvious choice, but just wait until you try this amazingly flavorful, and super fun variation of classic stuffed peppers! Since this preparation is so easy, you can take time to savor the flavors of this delicious meal and remind yourself to truly “be in the moment” with those you love as your gather around the dinner table.

Poblano peppers lend their own layer of flavor alongside your favorite Tex-Mex ingredients. But it’s the juicy, tender pork that’s front and center. Carnitas seriously bring big-time flavor to everyday meals with a simple batch of slow-cooked pork!

What Are Poblano Peppers?

These dark green beauties are a form of chili peppers grown from Puebla, Mexico. But don’t worry, they’re usually mild to medium in heat (depending on the variety you buy), and they exude a delicious, bold flavor when roasted.

In Mexican cuisine, they’re often used to make chile rellenos (deep fried stuffed peppers). But for this recipe, we’re giving poblano peppers a Tex-Mex twist!

Ingredients for carnitas stuffed poblano peppers on a table.

Ingredients For Carnitas Stuffed Poblano Peppers

  • Carnitas: Grab a pork shoulder (also known as a pork butt). Carnitas is traditionally made from this cut due to its high fat content, which keeps the meat extra juicy and tender as it cooks.
  • Black Beans: Instead of using rice, we’re beefing this up with loads of hearty black beans.
  • Corn: Can’t beat the flavor and texture of corn in Tex-Mex recipes.
  • Red Onion: Adds a pop of red and fresh crunch.
  • Cheese: I’m using cheddar cheese, but a sprinkle of cotija or queso fresco works great too.
  • Poblano Peppers: This recipe calls for 4 poblano peppers, but you can always make more with all your leftover carnitas!
  • Cilantro: It’s not a Tex-Mex recipe without fresh cilantro!

Find the printable recipe with measurements below.

Cooking carnitas in a slow cooker for stuffed poblanos.

First, Let’s Make Carnitas

You won’t believe how easy it is to make carnitas right in your slow cooker.

  • Give your pork a good spice rub. Mix together the spices in a bowl and generously rub the spice blend on the entire pork shoulder. Then place it in the slow cooker.
  • Cook on low. Add in the onions, garlic, jalapeno, and orange juice into the slow cooker. Then cook on low for 8-10 hours. Alternatively, you can cook on high heat for 5-6 hours.
  • Shred it up. Transfer the pork to a cutting board and shred it with two forks.
  • Crisp it up. This step is optional, but you can broil it in the oven to create crispy golden edges. Just add the carnitas onto a baking sheet, pour some of the remaining slow cooker liquid on top, and broil it for 5-10 minutes.
Making carnitas stuffed poblano peppers.

How To Make Carnitas Stuffed Poblano Peppers

Once your carnitas is done, it’s time to assemble the stuffed poblano peppers.

  • Bake the poblano peppers. Preheat your oven to 350F, slice the poblano peppers in half lengthwise, and scoop out the seeds. Then place them in a baking dish and pre-cook for about 15 minutes, until they start to soften.
  • Make the filling. Meanwhile, mix together the carnitas, black beans, corn, and red onion in a large bowl.
  • Load up the peppers! Remove the peppers from the oven and add the carnitas mixture into each pepper. Top them off with some cheese and bake the stuffed poblano peppers for another 10-15 minutes until the cheese is melted.
  • Garnish and serve. Sprinkle some fresh chopped cilantro for the finishing touch. But keep reading for a few more delicious ways to serve these peppers.
A baking dish with carnitas stuffed poblano peppers.

Top Your Stuffed Peppers With…

Fresh toppings and rich sauces! Because there’s always room for more delicious layers and textures.

Ways To Store And Reheat Stuffed Peppers

If meal prep is on your mind – these stuffed peppers are it! They hold up well in the fridge and are freezer-friendly. Here’s how to store them:

  • To Store: These peppers will last in airtight containers in the fridge for up to 5 days.
  • To Freeze: Add them to freezer-safe containers and freeze for up to 2 months.
  • For Reheating: Place the peppers in the oven and bake at 350F for about 10-15 minutes. Otherwise, microwaving them for 3-4 minutes works too. And if you’re looking to save more time, let them thaw in the fridge overnight first before reheating.
A plate of carnitas stuffed poblano peppers

More Delicious Pork Recipes

If you love juicy, flavorful pork, I think you’ll also love these recipes! 

If you make these carnitas stuffed poblano peppers, let me know how it turned out! I’d love to hear what you think in the comments below.

Sponsorship Disclosure: This post is sponsored by the National Pork Board.

A baking dish of carnitas stuffed poblano peppers lined up

Carnitas Stuffed Poblano Peppers

4.78 from 9 votes
Prep: 20 minutes
Cook: 8 hours 20 minutes
Total: 8 hours 40 minutes
Servings: 4 servings
Author: Lisa Bryan


Carnitas stuffed poblano peppers are a flavorful dinner sensation! Roasted poblanos are filled with tender carnitas and Tex-Mex ingredient favorites.



  • 4 pounds boneless pork shoulder or butt
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno, deseeded and finely diced
  • 1 orange, juiced

Stuffed Poblano Peppers

  • 1 ½ cups cooked carnitas
  • ¾ cup black beans
  • ¾ cup corn
  • ¼ cup red onion
  • ½ cup shredded cheddar cheese, or more as desired
  • 4 poblano peppers
  • 2 tablespoons chopped cilantro


How To Make Carnitas

  • In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
  • Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
  • Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat.
    Shredding the cooked pork shoulder.

How To Make Stuffed Poblano Peppers

  • Preheat oven to 350F/175C. Slice the poblano peppers in half lengthwise and scoop out the seeds.
    Desseeding poblano peppers for carnitas stuffed peppers.
  • Place the peppers in a baking dish or on a baking tray. Pre-cook just the peppers for about 15 minutes in the oven, or until they've started to soften.
    Roasted poblano peppers for carnitas stuffed poblano peppers.
  • Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
    Mixing the filling for carnitas stuffed poblano peppers.
  • Remove the peppers from the oven and evenly divide the mixture between the peppers, then sprinkle with cheese. Cook the stuffed poblano peppers for an additional 10-15 minutes, until the cheese is melted and they're warmed through.
  • To garnish, sprinkle with chopped cilantro before serving.

Lisa’s Tips

  • This is a great slow cooker with a ceramic insert and it’s perfect for transporting!


Calories: 319kcal | Carbohydrates: 36g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 621mg | Potassium: 415mg | Fiber: 6g | Sugar: 18g | Vitamin A: 806IU | Vitamin C: 100mg | Calcium: 170mg | Iron: 2mg
Course: Dinner
Cuisine: Mexican
Keyword: carnitas recipe, Carnitas stuffed poblano peppers, stuffed peppers
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I’m giving this barely a 3 star rating.  My feeling and my guests agree it needs more moisture perhaps by adding some fire roasted tomatoes or salsa.  Also, if I had sour cream in my fridge that would be nice to add a dollop.3 stars

  2. I just loved them and have passed out the recipe to many of my friends. 
    I froze the leftover meat what is the best way to reheat?5 stars

    1. Glad everyone enjoyed these stuffed peppers Patricia! I will normally just reheat in the microwave.

  3. It says in the printed recipe to save the the liquid from the slow as you will be using it later… No mention of where or when.

    1. Hi Duncan – sorry for that confusion. You don’t need to save the liquid for this recipe. Hope you enjoy the stuffed poblano peppers!

    1. Should be fine! I think others have said around 2 hours or so. But I would double check on it prior to that.

  4. I love these stuffed poblanos! We always have leftovers when we make carnitas tacos, and this recipe was the most perfect way to use them up. I love the black beans in here too – so much healthier than rice. Thank you!5 stars

  5. I LOVE poblano peppers so I’m definitely going to be adding this to our upcoming menu. Can’t wait to give your delicious looking recipe a try!5 stars

  6. Enjoyed this for dinner last night and they do not disappoint! So flavorful and bold; easily, a new favorite recipe!5 stars

  7. Oooooh these look amazing. I can’t wait to try them this weekend. My husband will love them as he loves anything with meat and peppers!5 stars