I can't resist picking up some gorgeous poblano peppers whenever I'm at Whole Foods. Their shiny, deep green color is so enticing. This batch is stuffed with baby portobellos, red onions, and vegan sausage. You see them pictured ready to pop in the oven. A pleasant break from our usual polenta stuffing, this recipe requires only a few ingredients, and once your peppers are roasted and peeled, the recipe is a snap.
Roasted Poblanos with Mushrooms and Vegan Sausage
2 poblano peppers, roasted, peeled, and seeds removed
olive oil
1/3 cup Gimme Lean vegan sausage
1/2 small red onion, sliced
about 12 baby portobellos, thinly sliced
1 teaspoon dried rosemary
salt and pepper to taste
salsa for a condiment
Preheat oven to 350 degrees. Heat about 1 tablespoon olive oil in a skillet on medium heat. Brown the sausage, breaking into small pieces. Add the onion and continue sauteing a couple of minutes. Add the mushrooms and crumble the rosemary into the skillet. Saute until the mushrooms have released their juices. Spritz with additional olive oil if necessary. Remove from heat. Salt and pepper to taste. Stuff poblanos with mushroom mixture and bake for about 15 minutes or until heated through. Top with salsa if you like.
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12 comments:
I should probably be kicked for that, but I've never had a poblano in my entire life. that needs to change!
I love poblano peppers too, there is just something about their smoky sweet flavor, with just a bit of spice. What's not to love.
This stuffing sounds great. I've never used Gimme Lean, but I'm sure black beans would work in here just fine.
I'm intrigued by the polenta stuffing you spoke of that you usually stuff your peppers with. Have you posted about it on here before?
This photo just left me mouth watering... Really, somehow I imagined all flavors and now I'm sure it tastes great!
I've never stuffed my own poblanos, but good idea for a stuffing. The last time stuffed poblanos several years ago, I was still on the cheese so they were stuffed with that white Mexican cheese (forget what it's called). Yours look much better.
Celine, poblanos tend to have a medium heat. I find them more flavorful than bell peppers and roasting and peeling gives them a smoky flavor. You might like them!
Jennifer, we sometimes purchase the polenta in a tube and crumble that up with various Mexican type flavors such as black beans, sauteed onions and mushrooms, cilantro, and something to bind it such as Tofutti cream cheese. Somewhat rich but tasty. And black beans would work very well!
Alice, thanks!
Bianca, we also used to use cheese (combined with polenta) in our poblanos. I'm glad I've found some satisfying replacements.
That looks very tasty! I like stuffed peppers but not bell peppers. I'll have to give the poblanos a try. Thanks! :-)
Your picture looks very yummy. Roasting then stuffing the poblanos is a great idea.
Chow Vegan, I find baked stuffed bell peppers a little bland, but stuffed poblanos are a treat.
Erin, yep, roasting the peppers is kind of a hassle, but the end result is worthwhile.
yum! that looks divine. i'm a big fan of poblanos too! (good with sweet potatoes, black beans, and pepitas!)
Swell Vegan, thanks! Those ingredients sound like they'd be delicious with poblanos, and pretty colors too.
These look so fancy! I'm not sure I've ever roasted a poblano pepper.... maybe next time I'm in whole foods I'll pick one up!
Vegan Noodle, if you like spicy food, you'll probably like roasted poblanos rellenos!
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