Chicken Sausage Stuffed Poblano Peppers

Name: Chicken Sausage Stuffed Poblano Peppers
Prep time: 15
Cook time: 35
Total time: 50
Yield: 1
Ingredients: large poblano peppers, halved lengthwise and seeded; package The Sausage Project Melty Cheddar Chicken Sausage, diced; shredded Monterey Jack cheese; vegetable or avocado oil; yellow onion, finely diced; jasmine rice, rinsed and drained; low-sodium chicken or vegetable broth; 8-ounce can tomato sauce; kosher salt; garlic powder; ground cumin; 15-ounce can tomato sauce; ground cumin; dried oregano; garlic powder; crumbled Cotija cheese; chopped fresh cilantro

Prep Time: 15 min | Cook Time: 35 min | Servings: 1

Dinner

Melty Cheddar

Stuffed peppers have an impressive range. On one end, you’ve got Mediterranean-style peppers packed with rice and herbs. On the other, gooey jalapeño poppers fresh off the grill. Somewhere beautifully in the middle sits the chile relleno, a beloved Mexican classic that proves a roasted pepper can be every bit as satisfying as a plate of pasta or a casserole.

These stuffed poblano peppers borrow that same spirit while taking a weeknight-friendly approach. Tender poblanos are filled with Melty Cheddar Chicken Sausage and Monterey Jack cheese, then roasted until bubbly and served over homemade Mexican-style rice with a warm tomato sauce. The result is hearty, cheesy, and packed with bold flavor… everything you love about a chile relleno, no frying required.

See Recipe

A chile-relleno-style poblano pepper stuffed with cheese and Melty Cheddar Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

Roasted stuffed peppers

4 large poblano peppers, halved lengthwise and seeded

1 package The Sausage Project Melty Cheddar Chicken Sausage, diced

1 cup shredded Monterey Jack cheese

Mexican-style rice

2 tablespoons vegetable or avocado oil

¼ yellow onion, finely diced

1 cup jasmine rice, rinsed and drained

1 ½ cup low-sodium chicken or vegetable broth

1 8-ounce can tomato sauce

¾ teaspoon kosher salt

½ teaspoon garlic powder

¼ teaspoon ground cumin

Warm tomato sauce

1 15-ounce can tomato sauce

½ teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

Serving

¼ cup crumbled Cotija cheese

2 tablespoons chopped fresh cilantro

Instructions

Prep Time: 15 min | Cook Time: 35 min | Servings: 1

Roast the peppers: Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment paper. Arrange the poblano halves cut-side up in the dish. Divide the diced chicken sausage evenly among the peppers, then top with the Monterey Jack cheese. Cover the dish tightly with aluminum foil and bake for 35–40 minutes, until the peppers are tender and the cheese is melted. For a golden-brown finish, broil for 2–3 minutes at the end, if desired.

Cook the rice: While the peppers roast, heat the oil in a medium saucepan over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally, until softened. Stir in the rice and cook for 4–6 minutes, stirring frequently, until lightly toasted and fragrant. Add the broth, tomato sauce, kosher salt, garlic powder, and cumin. Bring to a boil, then reduce to a simmer. Cover and cook undisturbed for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the heat.

Warm the sauce: In a small saucepan over medium-low heat, combine the tomato sauce, cumin, oregano, and garlic powder. Cook until warmed through. Season with kosher salt and freshly ground black pepper, if desired.

Assemble and serve: Spoon a generous bed of the Mexican-style rice onto each plate. Top with a roasted stuffed poblano, then spoon the warm tomato sauce over the pepper and rice. Finish with the Cotija cheese and fresh cilantro before serving.

tags: Cheese Mexican