Ohhhh, I love peppers, and I am not picky about what kind of peppers they are – most of the time. Today I will be using poblano’s for my stuffed peppers.
I take spicy peppers very seriously. But, spicy or not, as long as there is a ton of flavor, I am in.
No, I’m for real. I am so not kidding!
I’m being dead serious here.
Alright, well maybe I am not that serious. However, I do love almost all spicy dishes. Therefore, I tend to cook with peppers on a regular basis. I have a problem with peppers; I can’t ever seem to get enough of them.
For example, in this dish, the star of the show is the poblano pepper (pronounced po-BLAH-no) itself.
Mmm, these delicious, flavorful, poblano’s have a mild flavor, and are large in size. Therefore, making them perfect for stuffing. Due to sturdy skins, they hold up well when baked.
Poblanos originated in Puebla, Mexico, and is one of the most popular peppers grown in the region. In the U.S it is sometimes referred to as “pasilla,” which is something dried or wrinkled.
I have many different dishes that I love to make with poblano peppers. But, this one is one of my very favorites.
Let’s start the stuffed poblanos, shall we?
Cast Of Characters:
Ground pork, cilantro, kidney beans, onion, serrano pepper, thick cut Mexican cheese blend, limes, cumin, paprika, chili powder, salt, pepper, and andouille sausage. Most importantly, you can toss in whatever your heart desires.
Prepare The Pepper:
- First, cut the poblanos lengthwise in half, and remove the seeds and veins – be careful not to tear the pepper.
- Lightly oil with pepper with olive oil and sprinkle with salt and pepper.
- Place the peppers on a baking sheet.
We’re just going to set those to the side for the time being.
Now, throw the ground pork into a pan on medium high heat and let it start browning. After about 7 minutes toss in the diced sausage, diced onion, diced serrano pepper, and all for the seasonings. Continue to stir it for another 5 minutes until the pork is nice and brown and the onions are translucent. Lastly, tossed in the chopped cilantro and turn the heat off. Set the mixture aside and allow it to cool.
Finish The Stuffed Peppers:
Meanwhile, place a some beans in each of the peppers cavities, and once the mixture is cool enough to handle spoon a generous amount into the peppers, leaving enough room to add the cheese. Finally, top each stuffed pepper with a generous amount of cheese.
If you are not a fan of kidney beans, another approach is to use pinto beans, or perhaps even refried beans. Of course, you can also simply leave them out.
Lastly, pop the stuffed peppers into a 350-degree oven for 20-30 minutes, until the cheese is hot and bubbly. (Alternately, you could cover and store in refrigerator, unbaked, for up to two days before baking.)
Serve garnished with chopped cilantro, jarred salsa, and lime wedges.
COOK TIME: 30 Minutes
SERVINGS: 8 Servings
- 4 Large Poblano Peppers
- 2 Tbsp Chopped Cilantro
- 1/4 Large Onion (diced)
- 1/2 Serrano Chili Pepper (finely chopped)
- 1 Tsp Chili Powder
- 1 C Light Kidney Beans (canned)
- 1 Lime sliced into sections
- 1/2 Lb Ground Pork
- 1 Andouille Sausage Link (diced)
- 1 Tbsp Cumin
- 1 Tbsp Smoked Paprika
- 1 C Thick Shredded Mexican Cheese Blend (Borden).