Stuffed Poblano Peppers

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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?

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Stuffed Poblano Peppers

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46 thoughts on “Stuffed Poblano Peppers

    1. 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

  1. 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!

  2. 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!

  3. 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

    1. 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!

  4. 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!

  5. 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

    1. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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!

  11. 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!

  12. 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!

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

  14. 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

  15. 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.

  16. 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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