Stuffed Poblano Peppers

January 25, 2009 · 46 comments

in chicken/poultry,healthy,mexican/tex-mex

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
print Printer Friendly Recipe 

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

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{ 42 comments… read them below or add one }

Kate January 25, 2009 at 3:57 pm

It’s like chile relleno, without the soggy breaded part!

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bensbaby116 January 25, 2009 at 4:03 pm

Sounds like something I would really like! It also makes me wish (once again) that there was a Trader Joes anywhere near me!

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nana July 8, 2012 at 7:10 am

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

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joan nova January 25, 2009 at 4:42 pm

These look delicious…olé!

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Erin January 25, 2009 at 5:12 pm

This looks fabulous- I could totally go for this right now!

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Peter G January 25, 2009 at 5:27 pm

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!

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Bellini Valli January 25, 2009 at 7:03 pm

Excellent choices Elly!!!!!!!!!!!!!!!!!!!!!!!

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Linds January 25, 2009 at 7:19 pm

Looks delicious and you are right- you CANNOT ever go wrong with cheese and sausage :)

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Pizza Guy January 25, 2009 at 9:25 pm

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

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Joanne January 26, 2009 at 8:05 am

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!

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truenorth67 January 26, 2009 at 10:15 am

Oh my my…poblanos alone are delish but stuffed with sausage meat…Um-humn!

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Elizabeth Pentheroudaki January 26, 2009 at 3:29 pm

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

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elly January 26, 2009 at 3:50 pm

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!

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Elizabeth Pentheroudaki January 26, 2009 at 3:31 pm

P.S. In case you can read Greek you can visit my page…

http://bettyscuisine.blogspot.com/

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giz January 27, 2009 at 10:26 pm

The pictures are fantastic and the peppers do look so inviting.

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giz January 27, 2009 at 10:26 pm

The pictures are fantastic and the peppers do look so inviting.

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Kevin January 29, 2009 at 9:27 pm

Great looking stuffed peppers!

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Kevin January 29, 2009 at 9:27 pm

Great looking stuffed peppers!

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Cara February 17, 2009 at 3:40 pm

these look delicious – too bad I always find myself going to three different stores every time I want a poblano!

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Carrie April 28, 2009 at 7:35 am

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!

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Jessie May 31, 2009 at 9:54 am

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

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elly May 31, 2009 at 12:37 pm

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!

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elly May 31, 2009 at 12:37 pm

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!

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Jenn August 26, 2009 at 10:32 am

Those look fantastic!! I have not made stuffed peppers yet, but when I do I will try this recipe!

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Jenn August 26, 2009 at 10:32 am

Those look fantastic!! I have not made stuffed peppers yet, but when I do I will try this recipe!

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Hassan September 5, 2009 at 8:05 pm

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.

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Hassan September 5, 2009 at 8:05 pm

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.

Reply

cielo October 31, 2009 at 10:22 am

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.

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Les November 5, 2009 at 10:11 pm

thanks for the post, I’ve used it as an inspiration for dinner this evening

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suzanne redmond December 18, 2009 at 5:48 pm

This looks good but Molly doesn’t like sausage. You might substitute hamburger.

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Maressa March 2, 2010 at 7:33 pm

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!

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a lambert March 9, 2010 at 8:05 pm

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!

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elly March 9, 2010 at 9:24 pm

Sounds like a great version! Glad I was able to inspire you and your poblanos :)

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a lambert March 9, 2010 at 8:05 pm

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!

Reply

elly March 9, 2010 at 9:24 pm

Sounds like a great version! Glad I was able to inspire you and your poblanos :)

Reply

Marian June 28, 2010 at 7:10 pm

I made this dish tonight – it’s INCREDIBLE! I added 1/2 cup drained black beans, and used Fronterra Mango Lime Salsa. Wow!

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Marian June 28, 2010 at 7:11 pm

oh, and I couldn’t find poblanos at the grocery store, so I substituted Anaheim green chiles.

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Marisa August 20, 2010 at 11:18 am

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

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doug October 16, 2010 at 3:46 pm

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.

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Barbara September 26, 2011 at 8:10 pm

Wow. That’s all I can say. This is a fantastic recipe! Try queso blanco on top.

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Betsy January 10, 2013 at 4:56 pm

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.

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elly January 26, 2009 at 3:50 pm

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!

Reply

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