Peppers are plentiful all over the Farmer’s Markets in central Kentucky right now. The varieties don’t get especially exotic, but I have been impressed by the diversity of the selection. In addition to colorful banana peppers and poblanos, I have seen some Hungarian wax peppers and habaneros. That’s in addition to the Anaheims, jalapenos, bell and cayenne peppers we have in our garden.
I made it to the Lexington Farmer’s Market this past weekend and I bought some small poblanos which put me in the mood for some pepper stuffin’. I finally decided to go with some pastured Heritage breed pork sausage I had left over for the stuffing and mixed it with a cornbread-like filling.If you haven’t used poblano peppers they are mild, especially once you remove the seeds and veins to stuff them. I did detect a little bit of heat in a couple bites, but it was not overwhelming at all.
Next, I needed a sauce. I decided to wing it a bit and cook down some tomatoes and onions for a puree. I haven’t cooked with our cayenne peppers at all so I added a half of one to the mix.
I was thrilled with the sauce. It ended up much sweeter than I had anticipated, but it went well with the mild heat from the cayenne. Once it got on the stuffed poblanos, it was even better!
The only thing I might change about this recipe in the future is to add just a touch more milk to the cornbread filling. I thought I had plenty and worried it wouldn’t bake well, but it actually ended up drying out more than I would have liked. Otherwise, this is going in the make-again folder.
Stuffed Poblano Peppers with Tomato Chile Sauce
Sauce:
1 large tomato, peeled and diced (about 1 ½ cups)
2 small Anaheim peppers, sliced
¼ cup onion, diced
1 clove garlic, sliced
½ large cayenne pepper, sliced
1 tsp salt
Peppers:
6 small poblano peppers, halved, seeds and veins removed
¾ cup cornmeal
1 tbsp white whole wheat flour
2 tbsp onion, minced or grated
1 tsp salt
¼ tsp black pepper
½ tsp cumin
¾ cup milk
½ cup cooked sausage, crumbled
¼ cup shredded cheese (I used Farmer’s cheese)
In a medium sauce pan, bring all the ingredients to a boil on medium-high heat. Reduce slightly to a simmer, cover partially with a lid and allow to cook down for about 15 minutes, stirring occasionally.
Once all the vegetables are very tender, transfer to a blender. Puree until a smooth sauce results. Transfer back to a sauce pan and add the salt. You can set it aside and heat it back up later, or keep it at a low simmer while you make the peppers.
Preheat the oven to 400 degrees F. Coat a baking dish will olive oil and line the peppers, cut side up in the dish.
In a medium mixing bowl, stir together the cornmeal, flour and onion. Add the salt, black pepper and cumin. Slowly add the milk a little at a time. You want the batter about the same consistency as it would be for cornbread or brownies. Stir in the sausage.
Spoon the cornmeal mixture into the peppers and divide evenly. Sprinkle each pepper with cheese. Bake for 18 to 20 minutes, or until the cheese begins to bubble and brown. Serve with the warm sauce. Makes 3 to 4 servings.
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Those chilis are gorgeous, you guys have such a great variety! I adore poblanos and this looks like a great recipe. I like that there’s cornmeal in it to add a nice bite to the stuffing.
I love poblanos and this dish sounds perfect with the tomato chili sauce – I’ll be making this one soon. I am now thinking I need a pepper dinner starting with my padrons and continuing with the poblanos. What a treat.
The stuffed poblanos sound fantastic and your sauce is just perfect with this tomato chili sauce, I would love the combination of sweet & spicy, yum!
Even though I’m not a big pepper person, I’ve always liked the idea of stuffed peppers. Perhaps because you can put all sorts of delicious things in there. I think I’ll have to try them out one of these days – love your version here.
I love poblanos and they are really a great pepper for stuffing. That sauce sounds just fantastic!
Girl those look fab! What kind of sausage did you use? Like was it a spicy sausage?
I love stuffed peppers so much! I grew up on the typical Eastern European style stuffed peppers but I have been experimenting with them a lot over the years. Poblanos make great stuffed peppers and salsa! 😉
I’ve been wanting to stuff some peppers! (I have to admit that Jalapeno Poppers are my all time favorite bar food) I’ll have to see what I can find at the farmers market this weekend!
What delicious peppers! Love the stuffing and what a great idea for the sauce.
I still have a couple of poblanos in the garden so I’ll have to remember this when they get a little bigger
Gorgeous chili pictures. Those stuffed poblanos look amazing–especially with that sauce. Yum!
The peppers look fabulous! Maybe you could take a short ride out Richmond Rd. and visit the Bluegrass Farmers’ Market too. They have a great selection of peppers to go along with their other 100% homegrown goodness. And, they were just voted #1 in Kentucky at the “America’s Favorite Farmers Market” contest. Sometimes small markets are great!
Yummm, that looks so pretty, and delicious, I love stuffed chilies.
Stuffed poblano pepper is one of my favourite foods!!!!!! so so so yummy!