Another dish with a little milder spice here, though still some chillie goodness! I hope you all enjoy.

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Poblanos are one of the best peppers for stuffing due to their mild heat and rather large cavity for stuffing. I do cook my stuffing material first before putting into the pepper so the pepper itself is not going to be overdone by the time the insides are done, and you can leave a lot of the grease of the sausage in the pan if you prefer.

This recipe makes four pepper halves, good for one per person, but I admit, I always like to have two to myself.

If Sausage isn’t your thing, you can easily substitute ground beef, or ground tofu as a vegetarian alternative.

Setup:
2 large Poblano chilies (Cut in half and deseeded, stems removed)
½ lbs. Italian sausage (Or Chorizo Sausage)
¼ cup diced white onion
2 jalapenos, diced finely
2 cloves garlic, minced
2 Tbsp minced sun dried tomato
1 Tsp Cumin
2 Tbsp Chili powder
1 ½ cups cooked white rice
2 Tbsp Apple Cider Vinegar

Preheat your oven to 400 degrees.

Preheat a large skillet on medium high for three minutes, then add in the sausage and onions. Cook until the onions turn translucent and soften, and the sausage is starting to brown. Mix in the diced Jalapenos, garlic, and sun dried tomatoes. Cook for several minutes then mix in the Cumin and Chili powder, then the Vinegar. Let cook a couple of minutes for the flavors to mingle then mix in the rice and mix together till warm. Remove from the heat.

Stuffing and Cooking:

Place your Poblanos on a baking sheet next to each other. This helps to ensure they stand up, any wobbly ones you can lean against another pepper to keep them flat. Fill each pepper till it’s just over the top with the warm filling.

Place in a 400 degree oven and cook for about fifteen to twenty minutes until the peppers are soft and the edges are starting to brown.

Remove from the oven and start up the broiler of your oven. Here I sprinkled over about two tbsp of Pepper Jack Cheese on each pepper. I then placed them about six inches from the broiler and let them cook a couple of minutes till the cheese melted and was browned, forming a nice crust on the top.

Garnish with Sour Cream and some Fresh Cilantro. Enjoy some tasty peppers with some mild heat to them!