Back To RecipesMaui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
09 Jul, 2025

RECIPE: Maui Nui Wild Venison-Stuffed Poblano Peppers

PREP: 20 MinutesCOOK: 30 Minutes
Serves - 2
DIFFICULTY: intermediate
Ground
Ground 10

WILD VENISON-STUFFED POBLANO PEPPERS – Fire-roasted poblano peppers filled with spiced ground venison and slow-simmered black beans, folded with cotija and finished with a drizzle of cilantro crema. Creamy, smoky, deeply savory—this is a bold main with flavor at every layer.

Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison

Ingredients
  • 1 lb Maui Nui Ground Venison
  • 1 cup, rinsed Dried black beans
  • 1/2 (halved) for Black Beans, 1/2 cup (diced) for Stuffed Peppers Onion
  • 2 cloves (smashed) for Black Beans, 3 cloves (minced) for Stuffed Peppers, 1 clove (minced) for Cilantro Crema Garlic
  • 1 Bay leaf
  • 1 Tbsp for Black Beans, 1 Tbsp for Stuffed Peppers Olive oil
  • 1 tsp for Black Beans, 1 tsp for Stuffed Peppers, 1/2 tsp for Cilantro Crema Kosher salt
  • 4, whole Poblano peppers
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Chili powder
  • 2 Tbsp Tomato paste
  • 1/2 cup, crumbled Cotija cheese
  • 1/4 cup (chopped) for Stuffed Peppers, 1/4 cup (chopped) for Cilantro Crema Fresh cilantro
  • 1/2 cup Greek yogurt
  • 1 Tbsp Lime juice
  • 1/2 tsp Black pepper
DIRECTIONS
Cook the Black Beans
  • Add black beans to a pot and cover with water by 2 inches.
  • Add halved onion, smashed garlic, bay leaf, olive oil, and optional spices.
  • Bring to a boil, then reduce heat and simmer uncovered for 60–90 minutes, or until tender. Add water as needed.
  • Salt during the last 15–20 minutes. Discard aromatics. Set aside 1 cup cooked beans.
Roast the Peppers
  • Preheat oven to 425°F (220°C).
  • Place poblanos on a baking sheet and roast for 15–20 minutes, flipping halfway.
  • Cover with a towel to steam 10 minutes, then peel and de-seed carefully.
Prepare the Filling
  • In a skillet, heat olive oil. Sauté onion and garlic over medium heat until soft.
  • Add venison and brown, breaking it up, for 6–8 minutes.
  • Stir in cumin, paprika, chili powder, tomato paste, black beans, salt, and pepper. Simmer 5 minutes.
  • Off heat, fold in cotija and chopped cilantro.
Stuff the Peppers
  • Fill each pepper with the venison-bean mixture.
  • Return to baking sheet and bake 10–12 minutes, until heated through.
Make the Cilantro Crema

Whisk yogurt, lime juice, garlic, cilantro, and salt in a small bowl.

To Plate
  • Place stuffed poblanos on a platter.
  • Drizzle generously with cilantro crema. Garnish with extra cotija and cilantro.
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