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 or ground beef and set aside.  Or sub black beans for a vegetarian version.  Add about two cups diced veggies to same pan and sauté 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 under broiler for about 10 minutes on one side, until skin has bubbled and begins to blacken.  Turn over and roast for another 8 – 10 minutes. Or flame roast over gas stove until charred on all sides.

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…

Stuffed Poblano Peppers

Libby with Lemony Thyme

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Course Main Course

Servings 4

Ingredients

  

• 4 Poblano Peppers
• 1/2 lb. ground sausage or sub 1 can black beans for a vegetarian version
• 1 small onion diced
• 1 carrot diced
• 1 jalapeno fine dice
• 2 ears corn roasted and kernels removed from cob
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves rough chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper
• salt & pepper to taste
• 4 oz. cream cheese
• 6 oz. shredded pepper-jack divided

Instructions

 

• 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 5d minutes. Skins will soften so you can peel them away gently.
• 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 spices, 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.
• 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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