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Peppers, Poblano (2)


2 each

Eden Valley Growers

Eden Valley Growers, Inc. established in 1956, is a vegetable growing farm cooperative. With farms and a distribution facility, located approximately 20 miles south of Buffalo, in Eden, this “co-op” provides cooling, marketing, and distribution. Most of the members are fifth, sixth, & seventh generation farmers.

Eden Valley, the oldest food hub in New York, works hand in hand with its grower families and to provide the best locally grown produce! They believe: “Homegrown Produce is Homeland Security.” 

Poblano peppers last the longest in the crisper drawer of the refrigerator. They will keep their flavor and spice for about one week. To increase the life of the peppers, place them in a brown paper bag before keeping in the refrigerator.

The poblano pepper is not considered to be hot or spicy, so you do not need to be careful when cutting. Simply slice off the top and around the seed core. If you are stuffing, slice them in half and remove the white insides and seeds. If you are roasting over a flame, you do not need to cut anything off. New to the roasting technique? Here's a tutorial!


Vegan Stuffed Poblano Peppers - Minimalist Baker
Zucchini Pico de Gallo Salsa (with Poblanos) - Taste of Home
Vegetarian Stuffed Poblano Peppers - Moosewood
Cheese and Chile Quiche - Epicurious
Vegetarian Portabello and Poblano Fajitas - Cookie and Kate
Smoky Honey Peach-Roasted Poblano Salsa - Better Homes & Gardens
Southwest Stuffed Poblano Peppers - Creme de la Crumb
Stuffed Poblanos with Sausage and Corn

Southwest stuffed poblano peppers:


  • 2 poblano peppers, cut in half length-wise and de-seeded

  • 1 small onion, diced

  • 1 clove garlic, diced

  • 1 tbsp olive oil

  • ½ lb ground beef (or vegetarian crumbles)

  • 2-3 tbsp taco seasoning

  • ⅓ cup water

  • 1 cup black beans, drained

  • 2 tbsp cream cheese (or vegan cream cheese)

  • 1½ cups pre-cooked rice

  • ¼ cup shredded cheddar cheese

  • Lloyd's Chimi Sauce (optional)


  1. Pre-heat oven to 375°F

  2. Saute onion and garlic until translucent

  3. Add ground beef and brown

  4. Add taco seasoning, water, and black beans; simmer for 2 minutes

  5. Add cream cheese, and stir until melted

  6. Add pre-cooked rice, and mix well

  7. Rub poblano halves with olive oil, place on a baking sheet lined with foil

  8. Spoon the filling into the poblano halves

  9. Bake for 20 minutes. Sprinkle shredded cheese on top and bake for another 15 minutes

Optional Tips:

  • Finish with a drizzle of Lloyd's Chimi Sauce

  • Great for grilling as well! Simply wrap stuffed peppers in foil and grill for 20-25 minutes.


Poblanos offer nutritional benefits on top of adding flavor and spice without added calories. A double whammy! One poblano pepper offers 50 calories, about a gram of fat, and 2 grams of protein. Poblanos offer 11% of your daily potassium need, 70% vitamin A, and 30% vitamin B-6.

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