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Ingredients
1 (1 lb) Package spicy breakfast sausage
6 Large Poblano peppers
1 Cup hot cooked rice
1 Cup cooked or canned black beans, rinse & drained
1 1/2 Cups shredded Mexican cheese blend
Instructions
Cook sausage in a nonstick skillet over medium-high heat 10 minutes, stirring often, until it crumbles and is no longer pink. Drain and set aside.
Grill peppers over medium-high heat 5 minutes on each side or until charred. Cool slightly. Place peppers in a large resealable plastic bag; seal and let stand 5 minutes to loosen skin, Remove charred skin from peppers.
Cut a 3" slit lengthwise into each pepper. (Leave tops intact.) Remove seeds. Set peppers aside.
Stir together sausage, rice, beans and cheese, spoon evenly into peppers. Arrange peppers on an aluminum-foil lined baking sheet. Grill, covered, over medium-high 5 minutes or until filling is thoroughly heated and cheese is melted, top with salsa and sour cream if desired.
Serve 6 to 8