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
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