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Italian Stuffed Poblano Peppers

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Italian Stuffed Poblano Peppers offer a delightful fusion of spicy and savory flavors, combining the boldness of poblano peppers with the comforting and familiar taste of Italian cuisine. With their vibrant colors, enticing aromas, and satisfying textures, these stuffed peppers make for a satisfying and visually appealing meal.

Poblano peppers are mild chili peppers with a slightly spicy flavor and a thick, fleshy texture. They have a dark green color and are typically roasted or grilled to enhance their flavor and make them easier to peel.

The peppers are stuffed with a flavorful filling inspired by Italian cuisine. Italian sausage, tomatoes, and plenty of fresh herbs make for a savory and aromatic filling.

The stuffed peppers are accompanied by a flavorful sauce, made with roasted tomatoes, shallots, and garlic. The sauce adds a tangy and savory element that complements the other flavors in the dish. It can be cooked separately and poured over the stuffed peppers or used as a base for baking the peppers.

Italian Stuffed Poblano Peppers

5.0 from 1 vote
Course: MainsCuisine: Italian, Fusion, MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Italian Stuffed Poblano Peppers offer a delightful fusion of spicy and savory flavors, combining the boldness of poblano peppers with the comforting and familiar taste of Italian cuisine.

Ingredients

  • 1 pound Italian sausage

  • 1 pound roma tomatoes, halved and deseeded

  • 1 cup long grain white rice

  • 3 cups chicken broth

  • 6 whole poblano peppers

  • 5 whole shallots

  • 1 whole garlic head

  • 1 whole red pepper pepper, diced

  • 2 cups crumbled goat cheese

  • 2 tablespoons tomato paste

  • 2 cups tomato sauce

  • 2 tablespoons fresh oregano, chopped

  • 2 tablespoons fresh basil, chopped

  • 2 tablespoons fresh parsley, chopped

  • .5 cup sugar

  • 1 tablespoon butter

  • salt and pepper to taste

Directions

  • Preheat oven to 450°.
  • Slice the roma tomatoes in half lengthwise and, using a spoon, scoop out the seeds. Peel the skin off the shallots. Slice the top 1/4 portion – or the “cap” – off of the whole garlic head. Drizzle the tomatoes, shallots, and garlic with olive oil, loosely vent the garlic with aluminum foil, and roast on a baking sheet for 30 minutes, or until a nice char forms on the tomatoes and shallots.
  • In a medium saucepan over medium heat, saute the diced red bell pepper and minced garlic in 1 tbsp olive oil for 2 minutes. Add the Italian sausage and cook until brown, mixing and dicing with a spatula as the meat cooks through. Once browned, add 2 tbsp balsamic vinegar, 2 tbsp tomato paste, 1 cup tomato sauce, 1 tbsp basil, 1 tbsp oregano, 1 tbsp parsley, 1 tsp salt, and 1 tsp pepper. Thoroughly combine and bring to a simmer. Turn the heat down, and continue simmering over low heat until you’re ready to assemble the stuffed peppers.
  • In a small saucepan, bring 1 cup rice, 2 cups chicken broth, a drizzle of olive oil, and 1 tsp salt to a boil. Cover and reduce heat to low. Simmer over low heat for 20 minutes. Add 1 tbsp freshly chopped parsley and 1 tbsp butter and fluff with a fork just before assembling the stuffed peppers.
  • Remove the roasted roma tomatoes, shallots, and garlic from the oven. Once slightly cooled, blend the roasted vegetables, 1 cup tomato sauce, and 1 cup chicken broth until a smooth puree is formed. Bring the puree mixture, 1/2 cup sugar, 1 tbsp oregano, 1 tbsp basil, and 1 tbsp parsley to a slight boil over medium high heat. Reduce and continue simmering until the stuffed peppers have finished baking.
  • Prepare the poblano peppers. Slice off the top of each pepper and remove the seeds. Using a pair of scissors or a sharp knife, gently cut an opening down the length of each pepper. At this point, I’d highly recommend partially cooking the peppers. You can blanch them in boiling water for 5 minutes, or better yet, pop them in the microwave for a few minutes to ensure the peppers cook evenly with the rest of the ingredients.
  • Assemble the peppers on a sheet pan in the following order: poblano pepper, rice, Italian sausage, crumbled goat cheese, roasted tomato and garlic sauce. If you use all of the components, the peppers should be as stuffed as your stomach will soon be.
  • Bake for 15 minutes in a 450° oven. Remove and let cool at least 10 minutes before serving.

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