Stuffed Poblano Peppers

By angielaine

Ingredients

• 4 small/medium sized poblano peppers
• Extra virgin olive oil
• 1/2 diced onion
• 2 cloves garlic, minced
• 2 links chicken sausage (I used chipotle pepper chicken sausage)
• 1/2 cup salsa
• 1/2 cup corn
• 1/2 tsp. ground cumin
• Salt and pepper
• 1 oz. manchego cheese, shredded

Preparation

Step 1

1. Preheat the oven to 400.
2. Heat a drizzle of olive oil over medium heat, and saute the onion until tender. Add the garlic, and cook for an additional minute. Crumble in the chicken sausage, and cook until the sausage starts to brown. Add the salsa, corn, and cumin. Season with salt and pepper, and simmer over low for a few minutes.
3. Lay the poblanos flat, and cut a T-shaped slit into the top of the poblano. Pry the slit apart, and remove all of the seeds.
4. Stuff the sausage mixture into the peppers. Top each pepper with some of the manchego cheese.
5. Bake until the poblano is tender and browned around the edges.