Thursday, August 30, 2012

Healthy Sausage-Stuffed Poblano Peppers

These poblano peppers make a very hearty and fulfilling dinner. This recipe makes enough for 2 people with a few leftovers. I usually am not a big fan of sausage but it is a great substitute to your usual ground beef or turkey. To make this meal complete, serve with an ear of corn and a large salad!
3 large Poblano peppers
16 ounce package of Jimmy Dean Light (reduced fat) Sausage (You can also use ground beef or turkey)                  
3/4 cup long grain wild rice (buy the 90 second Uncle Ben's long grain & wild rice)   It may have mushrooms etc in it.  You can also use leftover rice if you have it from another dinner.
1 small white onion, chopped
1/2 cup tomato sauce (no salt added) or mild picante sauce
1/3 pkg. McCormick Taco Seasoning Mix (refrigerate rest of pkg for something else)
1/4 cup shredded monterrey jack or mild cheddar cheese + more for garnish (I use reduced fat
Preheat oven to 350 degrees.
Cut the core out of each poblano with a skinny sharp knife. Save or keep intact as much of the pepper flesh top as possible. Lay the poblano flat (the way it naturally sits without falling over) and then cut in half lengthwise. Using your fingers, pull the seeds out, tossing into a trash can. If you want your peppers spicy, leave a few of the seeds in!
Spray a 9 x 13 casserole dish with non-stick cooking spray. Add your sliced poblanos to the baking dish.
  In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook for 7-10 minutes until the onions are tender.  
Microwave sausage until done (about 4 minutes total) and keep it crumbly by stirring.  Tip: I usually heat the sausage up for 1.5 minutes and then stir/chop with a fork to make it crumbly. I repeat this 1 or 2 more times until the sausage is cooked through. Drain the fat when finished. 
Add the onion and rest of the ingredients to the sausage (rice, tomato sauce, taco seasoning, and cheese).  Stir.  
Stuff the sausage mixture into the poblano pepper halves.  There will be just enough for all 6 halves.  It will look a bit shallow, but it’s plenty.                                                
Cover with aluminum foil.
Bake for 35 minutes until the poblanos are tender yet still a bit crisp. After 35 minutes, remove the poblanos from the oven and sprinkle with cheese. Return to the oven, covered, for 10 more minutes until the cheese melts!
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