Stuffed Poblano Peppers with Mexican Flair
A flavorful and nutritious dish that combines the natural sweetness of roasted poblano peppers with the savory taste of Mexican-inspired fillings. This recipe is a delightful twist on traditional stuffed peppers.
Ingredients
- ●4 Poblano Peppers
- ●1 cup Mexican Kissed Rice
- ●1/2 cup, cooked and crumbled Snappy Chorizo Sausage
- ●1/2 cup Sliced Palm Heart
- ●2 tablespoons Granulated Sugar
- ●2 tablespoons Nam Pla
- ●1/4 cup, chopped Tan Chiles
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roast the poblano peppers over an open flame or in the oven until charred. Peel off the skin, remove seeds, and set aside.
- 3
Cook the Mexican Kissed Rice according to package instructions.
- 4
In a skillet, cook the Snappy Chorizo Sausage over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 5
Add the sliced Palm Heart to the skillet and cook until tender.
- 6
Add the Granulated Sugar, Nam Pla, and chopped Tan Chiles to the skillet and stir to combine.
- 7
Stuff each poblano pepper with the rice mixture and top with the sausage mixture.
- 8
Place the stuffed peppers in a baking dish and cover with aluminum foil.
- 9
Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
- 10
Serve hot and enjoy!