Stuffed Poblano Peppers with Chicken Sausage, Salsa, and Corn

*Photos and Content Updated April 2012*

Inspiration: I saw this recipe on Elly Says Opa a while back and have had it bookmarked ever since. Brandon and I love Mexican and TexMex food, and we particularly love to eat it on the weekends.  Something about Mexican cuisine just makes for a fun, relaxed meal on a Friday or Saturday night, doesn’t it?

What we Loved: This recipe was fantastic in every way. Poblano peppers have such an earthy, smoky flavor, and while they were baking in the oven they made our house smell wonderful. With all of the different ingredients in the filling (chicken sausage, corn, fresh salsa, onions, and spices), the flavor combination was rich and spicy while still tasting rather crisp and refreshing. Rather than using a tomato-based salsa, I used some leftover cilantro salsa that I had in the freezer, and I also added some cilantro as a garnish. We thought that both of these items added a nice herbal lightness to the dish. And of course, the melted manchego on top of the peppers was a great finishing touch. Manchego has an awesome nutty flavor, and having baked in the oven, it also got that lovely added layer of flavor that comes from browning cheese.

Tips: Definitely wear a pair of kitchen gloves when dealing with cutting open peppers and removing the seeds. For some reason I always insist on doing this with my bare hands, and I can’t tell you how many times I’ve been left with burning red hands for the rest of the evening and a pair of ruined contacts that burn into my eyes when I try to put them back in the next morning. Poblano peppers aren’t particularly hot, but I still had issues after removing the seeds without wearing gloves, so I would recommend wearing them.

Stuffed Poblano Peppers with Chicken Sausage, Salsa, and Corn
Source: Elly Says Opa

I made just a couple of changes to this recipe. Here’s the recipe as I made it.

4 small/medium sized poblano peppers
1/2 diced onion
2 cloves garlic, minced
2 links chicken sausage, sliced (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

1. Preheat the oven to 400.

2. Heat a pat of butter over medium heat, and saute the onion until tender. Add the garlic, and cook for an additional minute. Add 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 until all of the liquid from the salsa has evaporated.

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 and ribs.

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 (25 minutes in my oven).


25 thoughts on “Stuffed Poblano Peppers with Chicken Sausage, Salsa, and Corn

  1. I love stuffed poblano peppers! Great job- and I love your blog! Me and my bf are absolutely crazy about cooking cool stuff together.

  2. I’ve never had anything like this.. thanks for sharing, next time I’m at the market I am going to pick some of these peppers up and make this.

  3. I also really like when these aren’t stuffed totally full with cheese — this is a recipe we’ve made over and over again to rave reviews. The peppers are stuffed with shrimp, mushrooms, corn… a lot of good stuff. You should try it out!

  4. We love stuffed poblanos. All we do is stuff them with rice and black beans,pour a can of crushed tomatoes over top and put it in the oven for an hour at 350. Sprinkle a little cheese on top and enjoy.

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  8. I know this post is an older one, but I found it when looking for a good stuffed poblano recipe. I just made this and it was absolutely delicious! I am very cooking-challenged in general, so I was very proud of myself!
    I took a pic, not as beautiful as the one above, but you get the idea.

  9. I’ve been doing Stuffed Poblanos for a lont time, My wife loves them so much, I have 2 ways of doing them.One is the same way you make them although I cook the peppers in open flame until burnt looking, I put them in a bag and let them get mushy with the heat inside the bag, After a few minutes I open the water faucet and peel the skin off, and that way you wont taste nor have any issues with the skin. The other way it involves mexican cream not sour cream. I have the peppers ready and stuffed, then I heat up some oil, and then pour the sauce wich has been blended really good, and cook it for just a while. Later when sauce is ready I pour in the Mexican cream and cook it for a while until really hot, carefully sew the peppers and dump them in the deep pan. cook until you think ready or untill cheese inside peppers is melted, use your judgement. Serve with rice and a salad. I love these peppers.

  10. This was a great recipe. Because I am a vegetarian I substituted the sausage for the morningstar protein crumbles and it was delicious. My boyfriend who is not vegetarian loved it!

  11. I bought some Poblano peppers to make Rellenos earlier this year and didn’t have the heart to throw out the seeds so I planted them instead. I now have more peppers than I *knew* what to do with… at least until I saw this recipe! I can’t wait to try this out. Thanks!

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  13. Variation: Make the recipe above, but at the end wrap the stuffed problanos with thin cut smoked bacon (2 strips per chile) and hold in place with toothpicks. The cooking time will be longer, of course. ON THE GRILL: You can also cook this on the grill where the fat drips away nicely, but just don’t set it on direct flame or you’ll ignite a bonfire.

  14. I have made your recipe countless times, sometimes adding in some black beans if I have leftovers. One thing I have not figured out yet, is how to keep the peppers from being filled with water at the point after baking. Is there a way to keep that from happening?

    • Glad that you like the recipe! As for the water issue….I haven’t made these in a really long time, but I don’t remember that happening for me. The only thought that I have is that maybe you could cook the ingredients on the stove top longer before stuffing the peppers? Maybe you’re using a watery salsa, and cooking it longer will evaporate some of that liquid.

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