Sausage Stuffed Poblano Peppers
Sausage Stuffed Poblano Peppers are a delicious meal to make on the grill for any night of the week. Italian sausage, onions and cheese filled peppers are a tasty flavor combination.
Serve Sausage Stuffed Poblanos with Parmesan Corn on the Cob and Grilled Garlic Bread for a complete meal made on the grill.
Poblano peppers are really flavorful and generally mild making them a family favorite. We also love to use them with leftover smoked brisket for Brisket Stuffed Poblano Peppers.
Ingredients Needed
- Ground Italian Sausage ~ Spicy or mild.
- Onion ~ Yellow or sweet onion.
- Minced Garlic
- Poblano Peppers ~ Mild peppers that are big enough to stuff. Bell peppers can be substituted.
- Mozzarella Cheese ~ Shredded
- Cheddar Cheese ~ Shredded
- Dried Rosemary
- Kosher Salt,
- Black Pepper
- Diced tomatoes
- Parmesan Cheese
Step By Step Directions
STEP 1 Cook sausage in a skillet with diced onions and garlic over medium heat. Season with rosemary, salt and pepper.
STEP 2 Stir often until sausage is browned and onions are softened.
STEP 3 Remove from heat and mix with shredded cheese.
STEP 4 Wash the poblano peppers and slice in half lengthwise, leaving the stems intact. Remove seeds and membranes.
STEP 5 Spoon sausage and cheese mixture into the peppers.
STEP 6 Cook over indirect fire using hickory or pecan for smoke flavor with the grill closed.
STEP 7 Cook for 25 minutes or until cheese is melted and peppers are softened.
STEP 8 Remove from grill and garnish with diced tomatoes and parmesan cheese if desired.
How to Store and Reheat
Store leftover stuffed peppers in a covered container in the refrigerator up to 3 days.
Reheat on a baking sheet in a 350° oven for 10- 12 minutes or until heated through.
Grilled Sausage Stuffed Poblano Peppers are an easy dinner with tasty Italian flavors that is sure to please the entire family.
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Sausage Stuffed Poblano Peppers
Ingredients
- 1 pound ground Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 poblano peppers
- 1 cup shredded Mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 large tomato diced, optional for garnish
- ¼ cup Parmesan cheese optional for garnish
Instructions
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Cook sausage in a skillet with diced onions and garlic over medium heat. Season with rosemary, salt and pepper.
- Stir often until sausage is browned and onions are softened.
- Remove from heat and mix with shredded cheeses.
- Wash the poblano peppers and slice in half lengthwise, leaving the stems intact. Remove seeds and membranes.
- Spoon sausage and cheese mixture into the peppers.
- Cook over indirect fire using hickory or pecan for smoke flavor with the grill closed.
- Cook for 25 minutes or until cheese is melted and peppers are softened.
- Remove from grill and garnish with diced tomatoes and parmesan cheese if desired.
Notes
Nutrition
