Skillet Vegetables

Italian Sausage & Shrimp Stuffed Poblano Peppers

This is our take on stuffed peppers.  I can’t stand bell peppers so we use poblanos instead.  I’m pretty sure you could use bell peppers if you want.

1 tbl olive oil
½ lb bulk Italian sausage
1 onion, diced
1 jalapeno, seeded and minced
2 tbl garlic, minced
1 cup rice
1 cup frozen corn
1 cup chicken stock
½ cup white wine
½ cup water
1 tsp salt
5 large poblano peppers, , cut in half with the seeds and ribs removed (short, fat ones work better than long skinny ones)
1 lb shrimp, peeled, deveined, and cut into ½” pieces
2 roma tomatoes, diced
1 cup cheddar cheese, shreaded
1 cup pepper jack cheese, shreaded

Preheat the oven to 400° and heat the oil in a large skillet that has a cover.  In the skillet, sauté the sausage, onion, jalapeno and garlic over medium heat for about 5 minutes or until the sausage is cooked.  Add the rice, corn, chicken stock, wine, water, salt, and Italian seasoning and bring to a boil.  Reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked (about 20-25 minutes).

While the rice is cooking, place the chiles on a baking sheet and bake at 400° for 10 minutes then turn the peppers over and bake for 10 more minutes or until they are soft.  Once the chiles are cooked set them aside.

When the rice is done, add the shrimp and tomatoes, turn the heat to medium and sauté for about 5 minutes or until shrimp is cooked.  Now use a spoon to stuff each chile with the rice mixture, top with cheddar and pepper-jack cheese, and place back into the oven and turn on the broiler.  Broil for about 6 minutes or until cheese melts and begins to turn golden.  Serve.