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Grilled Stuffed Poblano Peppers

Prep Time: 20 minutes
Cook Time: 25 minutes

1 (1-lb.) pkg. 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)

1. Cook sausage in a nonstick skillet over medium-high heat 10 minutes, stirring often, until it crumbles and is no longer pink. Drain and set aside.

2. Meanwhile, grill peppers over medium-high heat 5 minutes on each side or until charred. Cool slightly. Place peppers in a large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin from peppers.

3. Cut a 3-inch slit lengthwise into each pepper. (Leave tops intact.) Remove seeds. Set peppers aside.

4. Stir together sausage, rice, beans and cheese. Spoon evenly into peppers. Arrange peppers on an aluminum-foil-lined baking sheet. Grill, covered, over medium-high heat 5 minutes or until filling is thoroughly heated and cheese is melted. Top with salsa and sour cream, if desired.

Serves 6-8.

Note: We used 1/2 pkg of Soyrizo (soy-based chorizo) and 1/2 lb of lite sausage.

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