Stuffed Poblano Peppers.
A picture is worth a thousand words….or at least the twenty or so it would take to describe each step of this dish. I’m going to stick to the bare minimum and encourage you to finish the story with your own words (ingredients).
Brown 1/2 lb. ground sausage and set aside. Or sub black beans for a vegetarian version. Add about two cups diced veggies to same pan and saute until tender.
Add seasoning, we used cumin, chili powder, paprika, cayenne, salt & pepper.
Also added scallions & cilantro.
Steam, then roast two ears of corn. Cut off cob. (just 10 words for this one)
Add corn and browned sausage back to the veggie pan. Then add 4 oz. cream cheese and 4 oz. shredded pepper-jack cheese.
Stir to combine all stuffing ingredients and adjust seasoning to taste. Set aside.
Preheat oven to 450 degrees.
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.
Cut slits the length of the face of each poblano. Gently remove seeds, then fill with stuffing. Top with shredded pepper-jack cheese and bake for 20 minutes or so.
A picture is worth every moment it captures! These Stuffed Poblano Peppers are 1000 times better than I can describe. Comfortable food…
- 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, plus 2 oz. for topping
- Preheat oven to 450 degrees.
- Brown ground sausage and set aside. Steam, then fire roast corn. Cut off cob and reserve.
- Add diced veggies to same pan and saute until tender. Add seasoning, we used cumin, chili powder, paprika, cayenne, salt & pepper, scallions & cilantro.
- 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.
- 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.
- Cut slits the length of the face of each poblano. Gently remove seeds. Fill with stuffing. Top with shredded pepper-jack cheese.
- Bake for 20 minutes, until browned and bubbly.
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Hi Cyndi, How much of the spices did you use. You didn’t put the amount. I just guesses. Hope it turns out ok. I’m using green peppers from our garden but don’t think that will make much difference. We have lot’s of them to use up. Thanks for recipe and hope it turns out as good as it looks..
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My pepper wilted & went flat when I roasted it, who did your stay so firm? But it turn out good anyways, thanks for the recipe!
Hi Cyndi. Ours wilted as well. I tried to just make as small a slit as possible to remove the seeds and then stuffed them as full as I could to plump them back up. Like you said….they taste amazing regardless. Glad you enjoyed them!!
The best way is to sweat the chilis make sure the ones you buy are thick and hardy looking then broil until skin it barely starting to bubble dont over roast or they will fall apart. Once they bubbled on both sides pull them out and put in ziplock bag to make sweat about 20 minutes wrap in a cold cloth if so desired. The will peel much easier after that.