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Cheesy Mexican Stuffed Roasted Poblanos

  • Author: Julia // A Cedar Spoon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

Spice up your weekly dinner routine with these Cheesy Mexican Stuffed Roasted Poblanos. Poblanos are slow roasted and filled with sausage, brown rice, black beans, salsa and cheese. Forget taco Tuesday and make these instead!


Scale

Ingredients

  • 1 cup brown rice, cooked
  • 1/4 cup olive oil for the poblanos + 1 Tablespoon olive oil for the sausage
  • 6 medium sized poblano peppers
  • 115 oz. can of black beans, drained and rinsed
  • 1/2 lb. sweet italian sausage
  • 1/3 cup sweet onion, chopped
  • 1/2 cup red pepper, chopped
  • 1 teaspoon cumin
  • 1/2 cup salsa
  • 2 cup sharp cheddar cheese, shredded {or cheese of your choice}, divided
  • Dash of salt and pepper

Instructions

  1. Cook the brown rice according to the package.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Wash and dry the poblanos. Rub each poblano with olive oil, making sure to coat all sides. Arrange the poblanos on the baking sheet.
  3. Roast the poblanos in the oven for 20 minutes, flipping half way through cooking.
  4. While the poblanos roast heat 1 tablespoon olive oil in a large skillet. Add the sausage and begin to brown for 2 minutes. Add in the onion, red pepper, cumin and a dash of salt and pepper. Continue to sauté until the sausage is cooked through. Add in the cooked brown rice, salsa, and 1 cup of sharp cheddar cheese.
  5. Once the poblanos are done roasting use tongs to transfer the poblanos to a large ziplock bag that you seal shut or put them in a large bowl and cover with plastic wrap to let the poblanos sweat and makes the skins easier to remove.
  6. Peel away that skin then remove the stem and seeds from each pepper being careful not to break the poblanos. Slice a lengthwise slit in each poblano and fill with the sausage mixture.
  7. Top the poblanos with the remaining 1 cup of shredded cheese. Put the poblanos back in the oven for 10 minutes, or until the cheese is melted and bubbly.

Notes

Time saving tip: [br] For a quicker alternative when making the brown rice buy the microwavable rice that is precooked at the store.[br][br]Substitutions: [br]You can substitute a variety of cheese in this recipe. I love using pepper jack to give it a little extra kick.[br]You can use any bell pepper, like green, yellow or orange in place of the red pepper. Add a chopped jalapeño for extra spice. [br]In place of regular tomato salsa you could try using a salsa verde.

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