Thursday, February 24, 2011

Sausage and Rice Stuffed Poblano Peppers

Hallelujah, I'm feeling well enough to start experimenting in the kitchen again!  The first one out of the gate is a winner, winner!  We found some really great poblano peppers at a local farm and I couldn't wait to get them cooking.  I knew I wanted stuffed peppers, but I wasn't sure what to do.  And then, as if someone was reading my mind, I was walking through the meat department at HEB and stumbled upon "Poblano, Cheddar, Chicken Sausage."  What?  That's exactly what I needed!  How fitting.  I have to be honest and say that I've never stuffed a pepper (except my bacon wrapped, cream cheese stuffed jalapenos, but that's a little different).  I always saw photos in cookbooks with the bell pepper stuffed with rice and tomatoes and other various foods.  To me they just weren't appetizing, but these bad boys changed my mind!  So let's get started.  You'll need the following:
Poblano Peppers, Your Favorite Rice, Chicken Sausage (I used the Poblano, Cheddar that I gushed about above, but you could do just about anything here), some cheddar cheese and a sprinkle of Mrs. Dash Chipotle Southwest Seasoning.  And that's it, nothing fancy here...just good, simple ingredients.
Start by cooking your rice according to the package directions.  C and I bought a rice cooker over the holidays to speed up his sushi making process.  I must say I always thought they were a useless, waste of counter/cabinet space appliance, but this little guy has changed my mind.  I love being able to throw the rice in there and let it work it's magic.  The one we have knows when the rice is done.  Can you believe that, I can't!  We've made many different types and they all come out perfect, how does it do that?  Anyway, I made two servings of rice and I added a sprinkle (maybe a teaspoon full) of the Mrs. Dash Chipotle Seasoning to the rice as it was cooking.  While that was cooking, I removed the chicken sausage from it's casing and started cooking it in a skillet over medium-high heat.  I find it easiest to break the sausage apart by using a potato masher, unconventional yes, but it works like a charm.  Thanks for the tip Rachael Ray!  Anyway, brown the sausage and then toss in the rice and about a cup full of cheddar!  That's it, really it sounds so simple and it is.  When you have a really great flavored sausage, you don't have to add much else to the mix.  Here's the stuffing in all it's cheesy, gooey glory!  Oh my...perfection!
While your stuffing is melting together, wash the peppers and slice a great big "T" in them.   Scoop out the innards *why does that word make me laugh?*, leave a few seeds if you like it spicy!  Oh, and don't touch your eyes after you touch the pepper insides, these little dudes are worse than jalapenos!  Next, take a giant spoon and start stuffing the peppers.  Don't worry if you make a mess, it adds to the dish!  Here's what you'll have:
Make sure you stuff them to the top, you wouldn't want any of that stuffing to go to waste!  If you have some rice and sausage mixture that won't stuff into the peppers, then by all means go at it with a spoon.  I wish I had taken a picture of C and I with our faces over the pan, shoveling the leftover stuffing into our mouths as if we hadn't eaten all day!  Yes, it was that good!
I tossed them in a 350 degree oven for about 30 minutes.  Long enough for the peppers to soften up, the stuffing to get a little crunchy on top and the skin of the pepper to char a little.  After a little time in the oven, you're going to end up with this:
Look at it, it's so...what's the work I'm looking for?  It's so amazing, fantastic, wonderful, superb, splendid...yes that's it!  Can you see the charred skin and the crunchy stuffing top?  Just looking at these pictures again makes me want to get in the kitchen and cook them up right now!  I know I'm going on and on about these peppers, but I have to say it was a pretty brilliant creation!  It's a Rachael Raves original, I can't say that about too many of my posts, YET!  Serve it up with some corn on the side, if you must!  We did that so that Little Man would eat more (we mixed the stuffing and the corn together for him, tricky, tricky)! 

I'm already scheming other pepper/stuffing combos.  After all, this is just a method and you can do just about whatever floats your boat, within reason of course.  Be sure to check out the pre-flavored sausages at your local store, they really are great.  You could even do a beef mixture, or a pork, or...anyway you get the idea.  Or you could make it just like I did and stick with perfection!  I kid...I'm not perfect, nor or my experiments, but I am very proud of this one if you couldn't tell!


  1. Rachel, I made these last night for dinner and they were outrageously good! I used fresh poblanos from my garden and hot Italian sausage for the mix. The only change I made was to add one small, fresh peeled and chopped tomato (paste variety from garden "Thai Pink") for each pepper filled.

    Delicious and easy too!

    Laurie Lamberth

  2. I made these stuffed pablano peppers but added 1 cup mozarella and wrapped 3 slices of bacon around them after stuffing, fastened with a toothpick...baked at 400 degrees so the bacon got crunchy.



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