Saturday, January 07, 2012

Stuffed poblano peppers

A few weeks ago, while participating in the Chobani Twitter party, I was directed to the website If you're a yogurt-lover, these recipes will probably make you drool on yourself. If you're looking to sneak healthy ingredients into your meals without sacrificing flavor, this is a good place to look, too. One of the recipes listed is for seafood-stuffed poblano peppers. While I would unhesitatingly eat it as prepared, my husband is not keen on having so many fishy nibbles. I decided to use chorizo sausage instead. Really, there's nothing in common between the Chobani Kitchen recipe and the one I made, but it did serve as inspiration.

Stuffed poblano peppers
Serves 2

2 large poblano peppers, cleaned and dried
2 chorizo sausage links, casings removed and meat crumbled
1 small onion, diced
1 clove garlic, minced
1/2 c. corn
1/2 c. salsa
1 6 oz. container of plain Greek yogurt, divided
1/2 tsp. cumin

1. Heat oven to 400 degrees. Make a T-shaped incision in the peppers and carefully pull out the core. Discard innards and set peppers aside.
2. Cook the sausage and drain the grease. Add the onions and garlic and cook until onions are slightly softened.
3. In a medium bowl, combine the sausage mixture with the salsa, corn, cumin, and half the yogurt. You can also add spicy stuff to the filling mixture, like ghost chili flakes.
4. Stuff the poblanos with the filling mixture. Place the peppers in a baking dish or on a lipped baking sheet and bake for 30-40 min., or until peppers are soft but not flaccid. Serve with Spanish rice and top with the remaining yogurt.

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