Did you get all of that? This year in our garden we grew poblano peppers, and we grew a lot of them! Having freshly picked a handful of peppers I started pondering what I could do to use them in bulk for a recipe. Inspired by jalapeno poppers, I thought this recipe would be one that James and I would enjoy for dinner, but also versatile enough that it could be a party appetizer. With football season approaching, this would be a good addition to your tailgating menu!
Ingredients:
- 2-4 Poblano peppers, depending on size (mine were small so I used 5)
- 1/4 cup yellow onion, diced
- 3 links of mild Italian sausage, cases removed
- 1 cup of cream cheese, softened
- 1 cup shredded Colby jack cheese
- Bacon
- 1 Tbsp of olive oil
- Salt and pepper
Instructions:
- Preheat oven to 400°F.
- Halve poblanos and remove stem and seeds. *Avoid touching your face during this step. Wash your hands immediately after to prevent your skin from burning. You can also wear gloves to protect your hands.
- Heat medium skillet over medium-high heat, add olive oil, and saute onions until soft, about 3-5 minutes.
- Add sausage and use spoon to break up into small pieces as it cooks.
- Meanwhile, in a bowl, mix together cream cheese, Colby jack cheese and salt and pepper to taste.
- Add cooked sausage mixture to cream cheese mixture and stir together.
- Spoon sausage and cheese mixture into peppers. Don’t be afraid to fill it so that it’s piled high. Use 1-2 pieces of bacon (depending on size of peppers) to wrap around peppers.
- Bake for 30-40 minutes on broiler pan or until bacon is cooked. Tip: if you don’t have a broiler pan you can use a rack from your toaster oven (see photo above)!
- Enjoy!
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