Friday, August 31, 2012

Stuffed Poblano Peppers

Photo Credit:
  • 5 Poblano Peppers
  • ½ lb. ground sausage (or sub 1 can black beans for a vegetarian version)
  • 2 cups diced veggies (onions, carrot, jalapeno)
  • 2 ears corn, roasted and removed from cob
  • Seasonings (cumin, chili powder, paprika, cayenne, salt & pepper)
  • Scallions & cilantro
  • 4 oz. cream cheese
  • 4 oz. shredded pepper-jack

  1. Preheat oven to 450 degrees.
  2. Brown ground sausage and set aside. Steam, then fire roast corn. Cut off cob and reserve.
  3. Add diced veggies to same pan and saute until tender. Add seasoning, we used cumin, chili powder, paprika, cayenne, salt & pepper, scallions & cilantro.
  4. Add corn and browned sausage back to the veggie pan. Then add cream cheese and shredded pepper-jack cheese. Stir to combine all stuffing ingredients and adjust seasoning to taste. Set aside.
  5. Roast poblanos for about 10 minutes on one side, until skin has bubbled and begins to blacken. Turn over and roast for another 8 – 10 minutes. Remove from oven and place in covered bowl for 10 minutes. Skins will soften so you can peel them away gently.
  6. Cut slits the length of the face of each poblano. Gently remove seeds. Fill with stuffing. Top with shredded pepper-jack cheese.
  7. Bake for 20 minutes, until browned and bubbly.

Note: Serves 4.

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