| | Grilled Stuffed Poblano Peppers One 1 pound package of spicy breakfast sausage
6 large poblano peppers
1 cup of hot cooked rice
1 cup of cooked or canned black beans, rinsed and rained
1 1/2 cups of shredded Mexican cheese, blend about 6 ounces |
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Cook the sausage in a nonstick skillet over medium high heat, stirring often, until it crumbles and is no longer pink. Drain and set aside. Grill the peppers over medium high heat for 5 minutes on each side or until charred. Cool slightly. Place the peppers in a large reseal-able plastic bag, seal and let it stand for 5 minutes to loosen skin. Remove the charred skin from peppers. Cut a 3 inch slit lengthwise into each pepper. Leave tops intact. Remove the seeds. Set the peppers aside. Stir together the sausage, rice, beans and cheese. Spoon evenly into peppers. Arrange the peppers on an aluminum foil lined baking sheet. Grill, covered, over medium high heat for 5 minutes and cheese is melted. Top with salsa and sour cream, if desired. Serves 6 to 8 |
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