Stuffed Poblano Peppers are filled with browned sausage, onions and cheese then grilled or oven baked for a quick and easy dinner for any night of the week.
Stuffed Poblano Peppers ~ 30 Minute Dinner
We've made these stuffed poblanos a couple of times lately and they have become a favorite. The recipe is surprisingly easy and can even be made ahead if you like to meal prep.
- Poblano Peppers ~ These peppers are mild, not spicy and they are a nice size to split and stuff.
- Ground Sausage ~ Any ground sausage will work here. Breakfast sausage or Italian, spicy or mild, your choice.
- Shredded Cheese ~ We used a combination of Mozzarella, Cheddar and topped the finished peppers with a bit of Cotija. Colby-Jack, pepper-jack or Monterey Jack would all be great options.
- Onions and Garlic ~ Add great flavor to the sausage and peppers.
- Rosemary, Kosher Salt, Pepper and Sugar ~ Just the right amount of seasonings to balance out the flavors.
- Cotija Cheese ~ A firm, salty cheese for an optional garnish. Parmesan works well too.
- Diced tomatoes ~ Add a pop of freshness and color to the finished peppers but they are optional.
How To Make Stuffed Poblano Peppers:
- Cook sausage, diced onion and minced garlic in a skillet over medium heat. Season with a rosemary, salt, pepper and sugar.
- Stir often, breaking up the sausage into crumbles as it cooks, browning well.
- Drain excess grease if needed.
- Wash peppers, cut in half lengthwise and remove seeds and veins. Leave the stem in intact to hold the filling. Place on a baking sheet.
- Add shredded mozzarella and cheddar cheese into sausage.
- Mix to combine.
- Scoop sausage and cheese mixture into peppers.
- Cook at 350° fire over indirect heat. Use hickory for smoke flavor if desired.
- Close the grill lid and cook 20 minutes or until peppers are tender.
- Remove from grill and garnish with Cotija cheese and diced tomatoes if desired.
- Place stuffed peppers on a greased or lined baking sheet.
- Bake for 25-30 minutes at 350°.
- Garnish as desired.
How to Store and Reheat:
- Store in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days.
- Reheat in a 325° oven on a lined baking sheet for 10-15minutes or until heated through.
What to Serve with Stuffed Poblano Peppers:
More Sausage Recipes to Try:
Tuscan Sausage Potato Soup is a quick 30 minute soup that the entire family will love. One of my go-to dinner recipes for busy weeknights.
Sausage Spinach Quiche is a super popular meal for any time of day. Fancy enough for a holiday brunch and simple enough for a weeknight dinner.
Manicotti stuffed with sausage and cheese is a hearty and delicious Italian meal that will get the whole family running to the table.
Sausage Stuffed Zucchini is one of our favorites on the grill. If you have a big summer garden, keep this recipe to try!
Change up the weekly dinner routine with this Stuffed Poblano Peppers Recipe. The mild peppers combined with sausage and cheese is a flavorful combination that is sure to please a hungry crowd.
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- 1 pound ground sausage (breakfast or Italian)
- 1 onion, diced
- 3 cloves garlic, minced
- ¼ teaspoon sugar
- ¼ teaspoon dried rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 poblano pepeprs
- 1 cup shredded Mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 large tomato, diced, optional for garnish
- ¼ cup Cotija cheese, optional for garnish
- Prepare a grill fire to 350° with hickory for smoke flavor.
- Brown sausage in a skillet with the onion and garlic. Season with rosemary, sugar, salt and pepper.
- Break up sausage as it cooks to crumble and cook through. Drain excess grease if needed.
- Set aside to cool slightly.
- Slice peppers in half lengthwise. Remove seeds and veins but leave stems ends intact to help hold the filling.
- Place peppers on a baking sheet.
- Mix sausage with shredded mozzarella and cheddar cheese.
- Spoon filling into peppers.
- Grill peppers with the lid closed over indirect heat about 20 minutes or until peppers are softened.
- Remove from grill to a serving platter and top with diced tomatoes and cotija cheese if desired.
Place stuffed peppers on a greased or lined baking sheet. Bake in preheat oven to 350° for 20- 25 minutes. Add garnishes and serve.
Store leftover peppers in an airtight container in the refrigerator up to 3 days.
Reheat on a lined or greased baking sheet in a 325° oven for about 10- 15 minutes or until heated through.
Amount Per Serving: Calories: 594Total Fat: 48gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 119mgSodium: 1511mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 28g
Nutritional calculations are estimated and may not be accurate.