Sausage Stuffed Poblano Peppers

If you’re craving a dish that’s as bold in flavor as it is comforting, look no further than stuffed poblano peppers with sausage. This vibrant, flavorful meal combines the rich, subtle heat of poblano peppers with the savory, spiced goodness of sausage. It’s a dish that’s simple to prepare but impressive enough to serve for a weeknight dinner or a special gathering. These stuffed poblano peppers will quickly become a favorite in your household.

Why Poblano Peppers?
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Poblano peppers are a fantastic choice for stuffing due to their mild heat and meaty texture. Unlike hotter chili varieties, poblanos offer a subtle, smoky flavor that enhances whatever filling they’re paired with. They’re not too spicy, making them suitable for everyone, but still provide a little kick that complements the savory sausage. You can certainly use a red or green pepper if you prefer, but I do love poblanos for stuffing.

The Sausage Filling
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The filling for these stuffed peppers is what really takes this dish to the next level. Ground sausage (either pork or turkey) is cooked with onions, then mixed with cheese and rice for extra richness and texture. You can customize the filling to your liking by adding additional ingredients like black beans or corn.  I also add some optional sun dried tomatoes packed in oil for that slightly sweet pop.
Once the sausage mixture is fully cooked, remove the skillet from heat and stir in the cooked rice and half of the shredded cheese. The cheese will melt slightly, binding everything together into a savory, hearty filling.

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MIX UP THAT TASTY FILLING

Tips for Perfect Stuffed Poblano Peppers:

• Choose ripe poblanos: Look for large, dark green peppers that are firm to the touch. They should have a smooth skin without too many blemishes.
• Customize your filling: Feel free to get creative with the filling. Add black beans, corn, diced tomatoes, or even a bit of salsa to make it your own.
• Spice it up: If you like more heat, consider adding finely chopped jalapeños or a pinch of red pepper flakes to the filling.
• Make it ahead: You can prepare the stuffed peppers ahead of time and store them in the fridge for up to a day before baking. This makes for an easy and quick dinner when you’re short on time.

READY FOR THE OVEN

Enjoy the bold flavors of Mexican-inspired comfort food in the form of these delicious stuffed poblano peppers!

MELTY CHEESE, CRISPED SAUSAGE, SOFTENED PEPPERS, OH MY.

Sausage Stuffed Poblano Peppers
Serves 4-6


4 poblano peppers or bell peppers
1 pound ground pork breakfast sausage
1/2 medium onion , diced (yellow or white)
2 tablespoons sun-dried tomatoes packed in olive oil (plus 1 tablespoon oil from jar)
1 cup cooked rice. You can use the precooked packaged kind, like Seeds of Change as well.
1 cup shredded cheddar cheese
Salt and pepper to taste
Handful cilantro, chopped for garnish


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Preheat oven to 400 degrees.
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Cut peppers in half lengthwise.  Remove core and seeds and place in a large microwave safe bowl.  Cover with a damp paper towel and microwave for 3-4 minutes.  This helps to precook the peppers so they are the perfect soft doneness after the peppers are roasted.


While the peppers are in the microwave, heat a skillet (I love my Smithey heirloom quality iron skillets) over medium heat and add the onion and oil from the sun dried tomatoes.


When the onions become slightly translucent (about 3 minutes), add the sausage and sun-dried tomatoes that you've chopped into smaller bits if needed.


Once the sausage is thoroughly cooked, add the rice and cheese and mix thoroughly.  Taste and add salt and pepper if you feel you need it.


Remove the peppers from the microwave and place in a large casserole dish.  Stuff each half with an equal amount of the sausage filling.


Bake in the oven for approximately 20 minutes until the poblanos are perfectly soft and the cheese is bubbling.


Sprinkle with cilantro and serve.