Grilled Stuffed Poblano Peppers

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.

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