Grilled Stuffed Poblano Peppers

Posted 07/12/10 by ChefSnowball
Rating:	Not yet rated
Views:	53
Venues:	Cheese Meats Pasta & Grains Produce & All Things Green
Categories:	Meats Other Rice Vegetables
Sub Categories:	Beans of All Kinds Peppers Sausage White
Keywords:	peppers, grilled, sausage, rice, black beans
Servings:	6

Ingredients:

1 1-lb. package spicy breakfast sausage
6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned black beans, rinsed and drained
1 1/2 cups shredded Mexican cheese blend (6 oz.)
Salsa, sour cream (optional)

Preparation:

Preheat grill to medium-high (350°F to 400°F). Meanwhile, cook sausage in a nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink. Drain; set aside.

Grill peppers 5 minutes per side or until charred; let cool slightly. Place peppers in a large resealable plastic bag; seal and let stand 5 minutes. Remove charred skin.

Cut a 3-inch slit lengthwise into each pepper, leaving tops intact. Remove seeds; set peppers aside.

Stir together sausage, rice, beans and cheese. Spoon evenly into peppers. Place peppers on a foil-lined baking sheet.

Place baking sheet on grill. Grill, covered, 5 minutes or until filling is heated through and cheese melts. Top with salsa and sour cream, if desired, and serve.

Please log in to dish on this post.