This stuffed poblano pepper recipe can be cooked with meat, chicken or pork. (Source: KLTV Staff)
1/2 onion, chopped
2 links chicken sausages
1/2 cup salsa
1/2 cup corn
1/2 tsp ground cumin
Salt and pepper, to taste
1 Tbs cilantro, minced
1/3 cup Manchego cheese, shredded
4 poblano peppers (small to medium sized)
Preheat the oven to 400° F.
Heat the oil over medium heat and add the onion. Cook for a couple minutes until onion begins to become tender. Crumble chicken sausage into the pan. Cook until onion is translucent and sausage is browned. Add salsa, corn and cumin. Simmer over low to combine flavors and season to taste with salt and pepper. Stir in cilantro, then two tablespoon of the Manchego cheese.
Lay the poblano flat, then cut a t-shaped slit into the top of the poblano. Using your fingers, pry the slit apart and remove the seeds and membrane.
Stuff the sausage mixture into the poblano peppers. Top each poblano with one tablespoon of the remaining manchego.
Bake approximately 25 to 35 minutes, until the poblano is tender and cheese is melted.