GRILLED STUFFED POBLANO PEPPERS---------------------------------------------------------------------------BACK TO RECIPES
6 servings

1 package of spicy breakfast sausage (1 pound)
6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned black beans, rinsed and drained
1 1/2 cups shredded Mexican cheese blend (6 oz.)


1. Cook sausage in a nonstick skillet over medium-high heat 10 minutes, stirring often, until it crumbles and is no longer pink. Drain and set aside

2. Grill peppers over medium-high heat 5 minutes on each side or until charred. Cool slightly

3. Place peppers in a large resealable plastic bag. Seal and let stand 5 minutes to loosen skin. Remove charred skin from peppers

4. Cut a 3-inch slit lengthwise into each pepper (leave tops intact) Remove seeds and set peppers aside

5. Stir together the sausange, rice beans, and cheese. Spoon evenly into peppers

6. Place peppers on a piece of heavy duty aluminum foil and place on the grill

7. Grilled, covered, over medium high heat 5 minutes or until filling is thorougly heated and cheese is melted. Top with desired toppings such as salsa or sour cream


Source: Official BBQ Site - Recipe Collection

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