These stuffed poblano peppers just shot to the top of my favorite-meals-to-make list.
This recipe is a perfect combination of flavors. The poblano peppers and spicy Italian sausage add the heat, while the corn brings the crunch and sweetness. The melted monterey jack cheese helps to hold the pepper together, but my favorite and most surprising addition is the tomatillo salsa.
After eyeing these juicy tomatillos at my local farmer’s market, I immediately thought of using them as a side salsa for the poblanos…but after the finished product turned out so tasty, I couldn’t resist and topped the entire poblano with the roasted salsa before baking. (I clearly took these pictures prior to making that executive decision.)
The roasted salsa is a blend of tomatillos, garlic, jalapeños, and onions. While this recipe may seem on the spicier side, tomatillos have a natural sweetness which helps to balance out the flavors and create a perfect compliment to the poblano peppers.
This recipe does take a little bit of prep work with charring and stuffing the peppers, but it can easily be made ahead of time and is great for large groups. The peppers are typically filling enough on their own, I’d say about 1 to 2 per person, but you can always serve with a side of rice or beans. Enjoy!
- Poblano Pepper Ingredients:
- 4 poblano peppers
- 2 ears of corn
- 4 link of spicy Italian sausage
- ½ white onion, chopped
- 1 lb monterey jack cheese, cut into ¼ inch slices
- salt and pepper to taste
- Roasted Tomatillo Salsa Ingredients:
- 5-6 small tomatillos, husked and rinsed
- 1 jalapeño
- 2 cloves garlic, peeled
- 1 small white onion, peeled and chopped
- ¼ cup cilantro
- ¼ teaspoon salt
- olive oil
- Stuffed Poblano Pepper Recipe:
- Pre-heat the oven to 350 degrees. Roast the poblano peppers over a gas burner (leave them directly on the burner grate and turn them occasionally) or under a broiler until the skins are roughly blackened and charred. Place them in a large, covered bowl for 10 minutes to allow steam to loosen the skin. Once the peppers have cooled, remove the charred skin. I use a paper towel and gently peel away as much of the charred skin as possible. Cut a slit down one side from the stem to the tip. Then carefully remove the seed and seed pods. Make sure to wash your hands well after removing the seeds.
- Cook the corn, either roasted in the oven or boiled. Cool, then cut off the cob. In a large pan add the olive oil and chopped onion. Cook until translucent, about 10 minutes. Add the Italian sausage and break into small pieces while cooking. When the sausage is cooked thoroughly, add the corn and mix well.
- To prepare the peppers, place two slices of monterey jack cheese inside the opening. Then, stuff each pepper to the brim with the sausage corn mixture and place two more slices of monterey jack on top. Sometimes the slits will open up further as you stuff the pepper, but the monterey jack cheese slices will hold everything in place once it bakes. Place each stuffed pepper on a baking sheet lined with foil and non stick spray.
- If you are making this ahead of time, go ahead and cover and place in the fridge until ready to cook. Before you bake, cover the pepper with a few spoonfuls of the roasted tomatillo salsa and bake for 25 minutes or until cheese is melted and bubbling. Serve hot!
- Salsa Recipe:
- Pre-heat oven to 350 degrees. Drizzle the tomatillos, jalapeño and garlic with olive oil and roast on a baking sheet for 15-20 minutes. Remove from the oven and once cool add to a food processor (or blender) along with the chopped raw onion, cilantro and salt. Puree until almost smooth.