Stuffed Poblano Peppers
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.
Servings: 4 servings
Calories: 594kcal
Ingredients
- 1 pound ground sausage breakfast or Italian
- 1 onion diced
- 3 cloves garlic minced
- 1/4 teaspoon sugar
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 poblano pepeprs
- 1 cup shredded Mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 large tomato diced, optional for garnish
- 1/4 cup Cotija cheese optional for garnish
Instructions
- 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.
OVEN METHOD:
Place stuffed peppers on a greased or lined baking sheet. Bake in preheat oven to 350° for 20- 25 minutes. Add garnishes and serve.
Notes
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.
Nutrition
Serving: 1g | Calories: 594kcal | Carbohydrates: 12g | Protein: 28g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1511mg | Fiber: 2g | Sugar: 6g