Mexican Stuffed Poblano Peppers
Serves: 4-6
  • - 3 links jalapeno and chipotle sausage, casings removed
  • - 1 small onion, minced
  • - 2 large cloves garlic, crushed
  • - 1 small seeded and minced jalapeno, optional
  • - 1 small summer squash or zucchini, shredded
  • - 1 ear of corn, kernels removed with a sharp knife
  • - 1 10 ounce can diced tomatoes with green chilis
  • - 3 thinly sliced scallions, white and light green parts only
  • - ½ cup shredded Mexican cheese blend
  • - 3 tablespoons organic cornmeal
  • - salt and pepper to taste
  • - 10-12 medium Ancho chile peppers
  1. Preheat oven to 400℉. Place 1-2 tablespoons olive oil in the bottom of a large glass pyrex dish or casserole dish. Spread oil evenly to coat bottom of dish.
  2. Cut off tops of chile peppers. Using your finger carefully remove seeds and ribs from each pepper being careful not to tear open the pepper. Set aside.
  3. Cook sausage in a large skillet over medium-high heat until cooked through, breaking up with a spoon or spatula into small pieces as it cooks. Remove all but about 1 tablespoon fat from the pan and then add the onion, garlic, squash, jalapeño (if using) and corn. Reduce heat to medium and cook, stirring occasionally, for 8 minutes. Add diced tomatoes and cook until juices have mostly cooked off. Remove from heat and allow to cool for 10 minutes.
  4. Stir in scallions and cheese. Sprinkle mixture evenly with cornmeal, then stir cornmeal into mixture until completely incorporated.
  5. Spoon mixture into pepper cavities, packing gently to fill to capacity. Set filled pepper on one side in prepared dish. Continue with rest of peppers. Cover dish tightly with foil and bake for 25 minutes. Remove from oven and turn peppers gently, replacing any meat mixture that has fallen out. Cook for an addition 20-30 minutes or until pepper are soft. Remove from oven and serve.
Recipe by Holcomb Farm at