1 lb spicy sausage, cooked, crumbled, and drained
6 large poblano peppers
1 c cooked rice
1 c black beans, cooked, rinsed, and drained
1 ½ c shredded Mexican cheese blend
Grill peppers over medium-high heat for 5 minutes on each side or until charred. To remove charred skin, place warm peppers in bag for 5 minutes to loosen skin before removing.
Cut 3-inch slit in side of peppers. Leave tops intact, but remove seeds.
Stir together sausage, rice, beans, and cheese. Stuff peppers. Grill or bake 5 minutes, covered.
Saturdays, 8 am – 1 pm (April – October)
Wednesdays, 1 pm - 6 pm (June – October)