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? 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
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.
Tips for Perfect Stuffed Poblano Peppers:
Enjoy the bold flavors of Mexican-inspired comfort food in the form of these delicious stuffed poblano peppers!
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 as well. 1 cup shredded cheddar cheese Salt and pepper to taste Handful cilantro, chopped for garnish Preheat oven to 400 degrees. 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.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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