Sausage Stuffed Poblano Peppers

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5 from 1 review

These Sausage Stuffed Poblano peppers are a hit! They’re a unique dinner to spice up your evening.

Scale

1 medium onion, diced (I used red)

2 garlic cloves, minced

1 lb ground chorizo sausage

2 cups cooked rice (cook it in broth for more flavor!)

1/4 tsp salt, to taste

Shredded cheese for sprinkling (about 4 oz)

4 large poblano peppers, sliced in half, seeds and membranes removed

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Make sure the rice is cooked per package instructions to make 2 cups.
Once the rice is done cooking and is resting, turn the oven to 375ºF.
Wash the poblano peppers and slice them in half. Remove the seeds and membranes (use gloves if you don’t want the spice on your fingers). Place in a 9×13 baking dish and put into the oven to start cooking until the other ingredients are ready (still put it in even if the oven hasn’t finished preheating).
In a large skillet, preheat the avocado oil to medium-high heat. Dice the onion.
Add the diced onion to the skillet and cook a couple minutes until softened.
Add the minced garlic and a pinch of salt and sauté another minute.
Add ground sausage and cook for 5-8 minutes until no longer pink, breaking it up as it cooks.
Incorporate the 2 cups of cooked rice as well as 1/4 tsp of salt. You may need more, but start small because every ground sausage varies in salt levels.
Taste test and add salt or pepper to taste.
Remove the poblano peppers from the oven and stuff them with the filling, making sure to really pack it into the peppers!
Sprinkle the tops with cheese then return to the oven and bake for 25 minutes.
Top with whatever you want, such as yogurt, cilantro, salsa, etc.

Find it online: https://homecookedliving.com/sausage-stuffed-poblano-peppers/