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Italian Style Stuffed Poblanos

Italian Style Stuffed PoblanosIngredients

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 9×13” 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.

Michelle M. Gonsalves
Executive Chef
Frontera Produce LTD

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