The mildest of Frontera Produce's Hot Stuff! lineup, these large(ish), hollow peppers are perfect for stuffing. Consider this pepper your "blank canvas" and get creative with dinner tonight!

Italian Style Stuffed Poblanos
Created by Michelle Gonsalves
Stuffed Poblanos


3 poblanos, cut in half lengthwise, seeded with membranes removed
16 ounces Italian sausage, crumbled
1 onion, chopped
2 cloves garlic, minced
1 ½ cups cooked rice
2 medium tomatoes, chopped
Salt and pepper, to taste
Frank’s red hot sauce, or your favorite hot sauce, to taste
2/3 cup shredded cheddar cheese
2/3 cup shredded Monterey jack cheese


Preheat oven to 375˚. Combine Italian sausage and onion in sauté pan over medium high heat and cook until Italian sausage is no longer pink. Add garlic and cook an additional minute. Drain sausage mixture on paper towels and then add to mixing bowl. Add in rice and tomatoes. Season with salt, pepper, and hot sauce to taste. Divide mixture evenly among 6 poblano halves and place in 9x13” baking dish sprayed with cooking spray. Combine cheddar and Monterey jack cheese spread evenly over each of the six poblano halves. Bake for 30-35 minutes, or until poblanos are tender and easily pierced by a fork.

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Fun Stuff

If you've ever had the classic Mexican dish chile relleno, then you’ve experienced the flavorful Poblano. Try our Italian twist on this entrée – see recipe to the left!

Michelle Gonsalves

Michelle Gonsalves

Executive Chef

Michelle Gonsalves is a graduate of The Culinary Institute of America, professionally trained in baking and pastry.

Chef Gonsalves has been the Executive Chef for Frontera Produce for the past 5 years.

Born and raised in Northern California, Chef Gonsalves focuses on preparing classic pastries and desserts using fresh ingredients with a modern twist. She enjoys traveling throughout the U.S and abroad, seeking out regional culinary secrets and favorites along the way.