Stuffed Poblano Peppers

After a visit to the farmers market, we ended up with a giant bag of pobalano peppers. They got shoved to the back of the fridge, any by the time I remembered them, they were a bit past their prime, but perfect for stuffing.

Here's my take on Stuffed Poblano Peppers

1. Preheat oven to 400.

2. Cut a "T" into each pepper, removed the seeds and stems, washed them, and lined them up on a lasagna pan.

3. Saute an onion in EVOO until tender, add 2 links of turkey sausage, casing removed. Break it up into crumbles as it cooks.

4. Add frozen corn and 1 cup of salsa to the mixture, adjust seasoning as necessary.

5. Stuff the peppers with the mixture, sprinkle with cheese (I used a Mexican blend), additional salsa, and bake about 30 minutes.


They were super tastey, but the peppers will a bit firm, I think next time I'll try to microwave-steam them first.