Italian Sausage and Rice Stuffed Poblano Peppers

This is a tasty and simple meal to make, and is a nice change from a stuffed bell pepper. My son and his friend came back for seconds and even thirds! Even though it's in a poblano it really isn't spicy at all. If you'd like it spicier (like me), just add more hot sauce and red pepper flakes. Enjoy!




Italian Sausage and Rice Stuffed Poblano Peppers:


4 Large Poblano Peppers, halved and seeded
1lb Italian Sausage, bulk or remove from casings
1T. Extra Virgin Olive Oil
1 Onion, chopped
4 Garlic Cloves, minced
1 1/2c. Cooked Rice
2 Medium Tomatoes, diced
1tsp Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Oregano
1/4 tsp. Red Pepper Flakes
1 tsp hot sauce ( your fav, as little or as much as you want)
Salt and Pepper
2c Cheddar and Pepper Jack Cheese combo (or your favorite)

Preheat the oven to 375°. Heat the oil in a skillet over medium heat. Brown the sausage and onion, till sausage is cooked through and onion is soft. Add the dried spices, hot sauce, and garlic, stirring for one minute. Turn off the heat and add in the rice and tomatoes. Season the mixture to taste with salt and pepper. Place the pepper on a baking sheet and fill them with the rice mixture. Top them with cheese. Bake for 30-35 minutes, or until the peppers are tender when pierced with a fork. Serve with the sides of your choice.