Stuffed Poblano Peppers with Beef and Sausage are so deliciously simple to make, yet they will make the hubby and children think you spent all day preparing them. The filling can easily be made ahead of time or right before assembling the Stuffed Poblano Peppers with Beef and Sausage; the choice is yours.
These Stuffed Poblano Peppers with Beef and Sausage are made with fresh organic poblano peppers from the farmers market. Deliciously stuffed with quality ground pork sausage, lean ground beef, organic long grain rice, sweet peppers, diced tomatoes with chiles, fresh organic homegrown cilantro, topped with white cheddar cheese and baked to perfection.
Have you ever had one of those days that you want a certain comfort food, yet you are so darn tired of eating the same recipes over and over? If so, you will understand the mama drama over stuffed peppers in my house. Personally, my family is tired of eating that same old stuffed pepper recipe and it sure shows on my husband’s face, if I attempt to make them. It’s the Lemon Face that Ben makes that really grinds my gears, can y’all relate to the disgruntled husband at dinner?
Today, I decided that I want Stuffed Peppers; so I had to develop a plan of action and fast so there wouldn’t be a Sour Lemon sitting across the dinner table from me tonight when Mr. McCallum noticed what the dinner menu was. Do I cook 2 separate meals from the ingredients I have on hand? Or do I hope for the best?
What if I made Stuffed Poblano Peppers with Beef and Sausage? Have you had the pleasure of eating a Stuffed Poblano Pepper? Oh, my gosh if you haven’t you really have to try them ASAP; seriously the smoky flavor of a Poblano Pepper gives it a whole new flavor.
I remembered the other day, that I had picked up about 8 organic Poblano Peppers at the Farmers Market, so I decided to use the Poblano Peppers; instead of the ordinary green peppers, I usually use. I also had really good quality pork sausage on hand from the meat market, lean ground beef, and of course, my herb garden is still thriving with cilantro and culantro. I remembered I had organic mini sweet peppers, Vidalia onions, and tons of garlic on hand as well.
Just a little update for Y’all on the Stuffed Poblano Peppers with Beef and Sausage, that I made for dinner, the husband actually managed not to make the Sour Lemon face across our dinner table at me today, so these are definitely husband approved for now. The key phrase in that sentence being, “For now.”
Stuffed Poblano Peppers with Beef and Sausage
- 1 pound of lean ground beef
- 1/2 of a pound of quality pork sausage
- 1 tablespoon of finely chopped cilantro
- 1 teaspoon of chopped fresh oregano
- 1/2 of a teaspoon of onion powder
- 1/2 of a teaspoon of cumin
- pinch of cayenne, optional
- Kosher salt, to own taste
- ground black pepper, to own taste
- 1 medium Vidalia onion or sweet onion diced
- 5 mini sweet peppers diced
- 3 cloves of garlic minced
- 1 cup of steamed organic long-grain rice
- 8 Poblano Peppers washed, halved, and seeds removed
- 1 can of organic diced tomatoes with drained chiles
- 1 cup of white cheddar cheese freshly shredded
- cooking spray
- Place the pork sausage and the lean beef in a large preheated cast iron skillet, with the heat source set to medium heat; add chopped cilantro, finely chopped oregano, onion powder, cumin, a pinch of cayenne, kosher salt, and fresh ground pepper, cook for about 5 minutes.
- Then ass diced sweet onion, diced mini, sweet peppers, and minced garlic in the cast iron skillet, and cook till the meat completely browns, about 4-5 minutes longer.
- Drain off any excess oils from the meat by placing the meat and vegetables in a colander for about 5 minutes.
- Preheat the oven to 350 degrees F
- Meanwhile, start cooking the white rice according to the directions on the package.
- Place the 8 washed, halved, and seeded Poblano peppers on a metal baking sheet that you have sprayed with cooking spray and place in the preheated oven for about 6 minutes just to soften peppers slightly. Remove from the oven immediately.
- Once the meat has drained off all the excess oils, place in a large bowl, add the cooked organic long-grain white rice and drained organic tomatoes with chiles to the bowl, and stir to combine the ingredients thoroughly.
- Spoon-fill the Poblano Peppers till they are filled, and place the poblano peppers back on the metal baking sheet.
- Freshly shred 1 cup of white cheddar cheese, and carefully sprinkle the white cheddar over the Stuffed Poblano Peppers with Beef and Sausage, place in the preheated 350 degrees F oven and bake for another 6-8 minutes or till pepper softens further and cheese melts. Careful not to overcook the peppers, or they will be limp and lifeless.
- Serve with your favorite side dish or salad.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2023-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.