Stuffed Poblano Peppers
46
I really love Trader Joe’s spicy Italian chicken sausage, and I rarely venture outside that particular flavor. I don’t use sausage THAT often and it’s pretty expensive, considering you can get a pound of chicken breasts cheaper and make your own sausage. But the other day, I had some pizza dough in the freezer and had lots of Mexican-type ingredients, so I decided to pick up a pack of the jalapeno chicken sausage for a little protein on my pizza (which, by the way, was a very tasty combo of the sausage, salsa, cheddar-jack cheese, tomatoes and tortilla chips). I had some leftover sausage, and a couple nice and big poblanos in my fridge, so I decided to make a TexMex-y stuffed pepper.
I debated how to handle the poblano. I typically char them and then peel the skin off because it gives them great flavor. I considered doing this and then just sticking them under a broiler to melt the cheese, but I was really not in the mood to peel poblanos, or wait around for them to be cool enough to peel. I decided to just make this like I do regular stuffed peppers and cook them for a while in the oven to make them nice and tender.
If you want to make this more of a meal, just add some cooked rice and a little more salsa to this, or even some black beans. I wanted to serve this with Mexican rice, which is why I decided not to put the rice in there. And, I didn’t really feel like opening a can of beans for just 1/4 cup or so.
This was a delicious alternative to your standard stuffed pepper. The poblano tasted great roasted and you can’t really go wrong with a filling of sausage and cheese, right?
Stuffed Poblano Peppers
Serves 2
2 large poblano peppers
1 tsp.canola oil
1/4 cup diced onion
2 cloves garlic
2 links Trader Joe’s spicy jalapeno chicken sausage (or something similar)
1/4 cup salsa plus additional for serving
1/2 cup corn
1/2 tsp. ground cumin
1 oz. manchego cheese, shredded (about 1/3 cup), divided
Preheat the oven to 400.
Heat the oil over medium heat and add the onion. Cook for a couple minutes until onion begins to get tender, and then crumble in the chicken sausage. Cook until onion is translucent and sausage is browned. Add salsa, corn and cumin. Simmer over low to combine flavors and season to taste with salt and pepper. Stir in all but 2 Tbsp. of the manchego.
Lay the poblano flat (the way it naturally sits without falling over) and then cut a T-shaped slit into the top of the poblano. Using your fingers, pry the slit apart, and pull the seeds out (or spill over a trash can).
Stuff the sausage mixture into the poblano peppers. Top each poblano with 1 T of the remaining manchego.
Bake about 35-40 minutes, until the poblano is tender and cheese is melted.
Nutritional Information Per Poblano: Calories: 237 / Fat: 12g / Saturated Fat: 3.5g / Carbs: 16g / Fiber: 2g / Protein: 17g
\
It’s like chile relleno, without the soggy breaded part!
Sounds like something I would really like! It also makes me wish (once again) that there was a Trader Joes anywhere near me!
I use soy chorozio or even regular instead of sausage and it’s also a great choice. use what u like and have near u but try it and enjoy.corn, black beans and quinoa r also good stuffing with /wo meat
These look delicious…olé!
This looks fabulous- I could totally go for this right now!
This has my name all over it Elly…I’ve never cooked with poblanos before. The whole idea of stuffing them reminds me of “yemista”…Absolutely delicious!
Excellent choices Elly!!!!!!!!!!!!!!!!!!!!!!!
Looks delicious and you are right- you CANNOT ever go wrong with cheese and sausage 🙂
That looks fantastic. Love the look of the pepper’s skin. Do you mind if I add this article to my site here at http://www.pizzagang.com ?
Hit me up please. Thanks
I LOVE Trader Joe’s chicken sausage. I think my favorite flavors are the cilantro and the spinach, fontina, roasted garlic. I bet the cilantro would also be great in this since it has a spicy kick to it as well. What a yummy (yet so easy) meal!
Oh my my…poblanos alone are delish but stuffed with sausage meat…Um-humn!
Hi Elly!
I will not comment on this dish because I didnt try it yet
I am a fun of yours from Greece and in fact your recipies motivated me to create my own page !!! Nothing like yours of course but I’m trying!
Excellent job, I envy you!
Cheers
Elizabeth
Hi Elizabeth. Thanks so much for visiting my page! I used to read Greek pretty well, but I admit I am VERY rusty these days because I don’t use it as often. I will have to give it a try to read your blog, though!
P.S. In case you can read Greek you can visit my page…
http://bettyscuisine.blogspot.com/
The pictures are fantastic and the peppers do look so inviting.
The pictures are fantastic and the peppers do look so inviting.
Great looking stuffed peppers!
Great looking stuffed peppers!
these look delicious – too bad I always find myself going to three different stores every time I want a poblano!
I tried this recipe over the weekend, and my husband and I both loved it! The flavors were awesome, and I’ll definitely be making it again. Thanks for sharing it!
Ellie did you do nothing to the poblano before stuffing? I want to get this right so I need all details, sorry. I am growing these in my garden this summer and can’t wait to try this. Thanks
Jessie – I didn’t do anything to the poblanos for this dish. Normally I roast/char poblanos and then use them but I figured they get roasted as they cook anyway, and they are easier to stuff when they are raw. Hope you like them!
Jessie – I didn’t do anything to the poblanos for this dish. Normally I roast/char poblanos and then use them but I figured they get roasted as they cook anyway, and they are easier to stuff when they are raw. Hope you like them!
Those look fantastic!! I have not made stuffed peppers yet, but when I do I will try this recipe!
Those look fantastic!! I have not made stuffed peppers yet, but when I do I will try this recipe!
that was really good, even without the cheese which I left out on my wife’s behalf.
I added the garlic to the onions and broiled the peppers for the last 5 minutes for the char.
that was really good, even without the cheese which I left out on my wife’s behalf.
I added the garlic to the onions and broiled the peppers for the last 5 minutes for the char.
Funny I bought some fresh poblanos to stuff and started thinking what to use besides cheese. Since I had some leftover Italian sausage, I decided to use that and came to the internet looking for suggestions of other ingredients (besides rice). So I’m gonna borrow some of your recipe and give ‘um a try. They are one of my faves at my local Mexican restaurant, but there’s just have cheese.
thanks for the post, I’ve used it as an inspiration for dinner this evening
This looks good but Molly doesn’t like sausage. You might substitute hamburger.
Delicious! I made it with leftover turkey burgers, my homemade salsa and cheddar, as I had no manchego on hand. Boyfriend gobbled it up! Thank you!
About 4 hours ago I saw some beautiful crispy looking poblano peppers
at the Wal Mart, to be quite honest and I NEVER shop at WalMart but I needed gallon bottles of Vinegar so I thought I would go there.
Anyway… I bought them not knowing what I would do with them so I searched for Stuffed Poblano Peppers and your site came up I think first. I loved the photo and the recipe but I did not have all the ingredients. I wanted black beans but only had baby butter beans so with that sauteed onions, corn, cumin, spanish smoked paprica, garlic and provolone I made YOUR recipe really! Thank you so much for this.
We so enjoyed and I baked it in a Le Creuset Terrine pan. So pretty!
Sounds like a great version! Glad I was able to inspire you and your poblanos 🙂
About 4 hours ago I saw some beautiful crispy looking poblano peppers
at the Wal Mart, to be quite honest and I NEVER shop at WalMart but I needed gallon bottles of Vinegar so I thought I would go there.
Anyway… I bought them not knowing what I would do with them so I searched for Stuffed Poblano Peppers and your site came up I think first. I loved the photo and the recipe but I did not have all the ingredients. I wanted black beans but only had baby butter beans so with that sauteed onions, corn, cumin, spanish smoked paprica, garlic and provolone I made YOUR recipe really! Thank you so much for this.
We so enjoyed and I baked it in a Le Creuset Terrine pan. So pretty!
Sounds like a great version! Glad I was able to inspire you and your poblanos 🙂
I made this dish tonight – it’s INCREDIBLE! I added 1/2 cup drained black beans, and used Fronterra Mango Lime Salsa. Wow!
oh, and I couldn’t find poblanos at the grocery store, so I substituted Anaheim green chiles.
We love poblanos so we decided to plant some in our garden. Unfortunately we have only six to work with – the deer got all of our pepper plants including our jalapeno and habanero plants. But we are anxious to try the recipe. Thank you for posting it
Marisa, i bet these would make a nice side dish to some grilled venison. 😉
seriously though, i’ve found manchego cheese to be quite expensive and hard to come by. Cotija is much cheaper/like a firm feta and works well in this dish. We’ve even used parmesean (so much for frugality) and these turned out great too – just make sure you don’t add any extra salt.
Wow. That’s all I can say. This is a fantastic recipe! Try queso blanco on top.
These peppers are to die for. Although I make them without the corn (because weird people in my family don’t like it), they are a delicious explosion of flavor!!!! Love them.