Monday, February 25, 2013

Recipe: Sausage Stuffed Poblano Peppers

I first came up with this recipe when I was craving something simple and spicy to eat.  It is a spicy dish, but one with so much flavour.  It takes less than 30 minutes to put together, but looks like it took much longer.  Definitely a recipe to try if you like spicy food!

Serves 8 as an appetizer (1/2 pepper each) or 4 as part of a main course

4 poblano peppers, cut in half lengthwise & seeds removed
4 hot Italian sausages, casings removed
1 onion, diced
1 red or orange bell pepper, diced
1 celery rib, diced
1 zucchini, diced
1 can (186 ml) chipotle peppers in adobo sauce
1/4 cup salsa ranchera (or plain salsa)
1/2 cup Petacones cheese (or other hard, salty cheese, like Feta)

Subsitutions & Where to Find Ingredients:
With the exception of the Petacones cheese, I found everything I needed at my local grocery store.  The Salsa Ranchera and chipotles were in the Mexican food section with the regular salsa.  The poblanos were with the produce.  Feta or Cheddar could be substituted for the cheese. 

Preheat Oven to 350F

1- Wash, slice and deseed poblanos.  Place with skins up on baking sheet and bake for 15 min.  Remove from oven and set aside to cool.  Turn over so skins are facing down. 

2- While poblanos are cooking, in a large frying
 pan cook sausage, breaking up into small pieces.  When almost cooked through, add onion, pepper,celery and zucchini and cook another 5 minutes.  Add the chipotles with their sauce and the salsa ranchera.  Let simmer until liquid has thickened and sausage is cooked, another 5 min. or so.

3- When cooked, fill each poblano have with sausage mixture.  Top with crumbled cheese.  Serve as is or place back into oven another 5 min. until cheese is soft. 

Serve with crema or sour cream to help take away some of the heat.  I like to serve mine with fried plantains & tortillas, or with beans & rice.

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