Stuffed Poblano Peppers | Dash of Savory | Cook with Passion

Stuffed Poblano Peppers

Stuffed Poblano Peppers

A lot like chili relleno except forget the deep frying this tasty meal is baked. Take it a step further and stuff with whatever vegetables, cheese or meat you’d like.

I chose a mix of spicy Italian sausage and shrimp with mozzarella. Make it vegetarian friendly with your favorite sauteed veggies.

Serve with your favorite Mexican sides or make my Spanish Style Couscous with a roasted red pepper and cherry tomato sauce.


Stuffed Poblano Peppers

23 October, 2012
: 4
: 15 min
: 40 min
: 55 min
: Moderate


  • 4 whole Poblano or Pasilla Peppers
  • 2 whole Hot Italian Sausage Links, casings removed
  • 1/2 medium Onion, diced
  • 1/2 pound Shrimp, peeled and deveined
  • 1 cup Mozzarella Cheese, shredded
  • 1 bunch Cilantro, chopped
  • 1 cup Water
  • 1 cup Couscous
  • 1 whole Red Bell Pepper
  • 1 pint Cherry Tomatoes
  • 4 cloves Garlic
  • Kosher Salt and Ground Black Pepper, to taste
  • Cilantro, chopped for garnish
  • Step 1 Heat your oven to broil. Drizzle poblanos with olive oil and place on a sheet pan. Place in your oven and roast the poblanos until skins are blistered and charred, rotate and char other side of peppers. Roast for about 10 minutes. Remove and place peppers in a bowl and cover with plastic wrap for 10 minutes to sweat the peppers. Remove plastic wrap and peel the peppers skin off. Place peppers on a cutting board and cut a slit in the pepper and seed the pepper.
  • Step 2 Meanwhile, in a medium sized pan heat olive oil over medium high heat. Add the sausage to the pan and cook until browned, about 5 minutes. Remove sausage with a slotted spoon to a bowl. Add the onion and sweat until translucent, about 5 minutes. Add shrimp and cook for 2 minutes. Remove onions and shrimp with a slotted spoon to the bowl with the sausage in it. Let cool. Add cheese and cilantro and mix to combine.
  • Step 3 Preheat oven to 375 degrees F.
  • Step 4 Stuff peppers with the shrimp and sausage mixture and use toothpicks to hold peppers together you can also use butchers twine to tie up. I did it both ways and it works all the same, just use what you got on hand.
  • Step 5 Place stuffed peppers on a sheet tray and top with more cheese. Bake for 15 minutes until heated through and cheese is melted. Remove and serve with couscous or side of your choice. {Remember to remove toothpicks or string before serving.}
  • Step 6 To prepare couscous, in a pot bring the water to a bowl, stir in couscous and remove from heat. Cover and let sit for 5 minutes. Fluff with a fork.
  • Step 7 Under your broiler roast the red pepper until skin is blistered and charred. Remove to a bowl and cover with plastic wrap for 10-15 minutes. Peel skin, seed and remove stem. Place in a blender with the tomatoes and garlic.
  • Step 8 Place cherry tomatoes and garlic on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. Remove and place in a blender with roasted red pepper. Blend until mixture is smooth. Season with salt a pepper. If too chunky, thin out mixture with olive oil.
  • Step 9 Stir together the sauce and couscous and garnish with chopped cilantro. Fluff with a fork before serving.

Savor and Enjoy!

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