Stuffed peppers, actually stuffed bell peppers are one of those things from my childhood that catapulted me into food. Because I just knew there had to be something better. As a adult the thought and sight of stuffed bell peppers just makes me sad for whomever they are intended for. Although I’ve seen some pretty creative renditions. I just can’t do it. I think the mental scar of bell peppers stuffed with crunchy rice, unseasoned beef then topped with tomato paste just….is etched into my brain. I think that may play in a role for my dislike for bell peppers. That’s why this recipe is inspired by those bell peppers way back when.
I was actually thinking of stuffed peppers the other day. Just with a different pepper. I’ve actually been thinking about this recipe for a while. I’ve had to warm up to it. I try often to recreate or give multiple chances to dish that I know its me and not them. There are some dishes you just know if the circumstance and recipe were right you may be able to get on board with and then others that your body physically rejects. I have to say this is an amazing dish to get acquainted with peppers. I loved it, I hope you do too. If you try it out let me know what you think!
Some quick tips:
When packing your poblanos use a small spoon to really fill in the odd spaces that can sometimes be in the peppers since you’ll never know how it’ll look on the inside.
When baking the peppers, baking time may vary. I live in a household where we all like our peppers a certain way i prefer a warmed and mild soften but practically raw pepper and that’s at about 15 minutes. Most prefer a cooked through but crunchy pepper and you’ll achieve that at 30 minutes but if you prefer a super soft one, i personally wouldn’t even take it there because the pepper is the real texture you have.
- 4 Poblano Peppers, Seeded
- 1lb Hot and Spicy ground sausage
- 1Tb butter
- 1 Yellow Onion, chopped
- 1 Jalapeno, small diced
- 4 Garlic Cloves, Minced
- 1 Roma tomato, chopped
- 1c Jasmine Rice
- 1.5 c vegetable stock
- 1tsp salt
- 1tsp black pepper
- 8oz crawfish tails
- 4Garlic Cloves, minced
- 1.5c Heavy cream
- 1c Monterrey Jack Cheese
- 1tsp Black pepper
- 1tsp Salt
- 1c Dry White Wine
- 4 Green onions, diced
- 2Tb Parsley, chopped
- In a skillet start by adding butter and hot sausage, breaking up the sausage as it cooks.
- While its browning add in onion, jalapeno, and garlic cloves. Coat in the fat of the sausage . Once everything is brown sprinkle lightly with salt.
- Toss in rice and coat with sausage. Toast for 1 minute.
- Add in water and tomatoes. Bring to a boil, quickly stir to remove rice from the bottom. Cover and cook according to package instructions.
- Once Rice is cooked. Let cool for a couple minutes.
- Cut the tops off of poblanos, Remove immediate seeds at the top. and make a space to fill cavity. Season inside with a light sprinkle of salt. Fill Each Poblano with rice.
- Brush with olive oil, Season with salt and pepper.
- Bake at 375 for 15-30 minutes.
- While its baking in a sauce pan Add garlic and white wine to warmed pan. Bring to a soft boil and let simmer the entire time poblanos bake. Once Pepper are done add heavy cream to white wine let simmer for 1 minutes. Season with teaspoon salt and pepper. Cut the heat and stir in cheese.
- Place sauce at the bottom, Add a poblano add some leftover rice to the plate. Top with more sauce, green onions and parsley.