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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Poblano Peppers Recipe

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This recipe for Stuffed Poblano Peppers is from Homemade Happiness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Poblano and/or Cubanella Peppers
1/2 pound regular sausage in a roll (Bob Evans type)
1/2 pound ground meat
1/2 cup white rice, long grain, uncooked
1/2 spanish onion, diced small
paprika, good quality
salt & pepper
1/4 cup flour
1 can cream of mushroom soup
1 can Hunt's tomato sauce
greek (Dannon) plain yogurt
Directions:
Directions:
Rinse peppers. Cut off the tops and pull out seeds from center of the peppers. Using a sharp knife, put a small slit into the bottom of the pepper so that when you stuff the pepper, the pepper will not split. Sauté onion. After soft, add paprika until red. Add salt and pepper. Mix the onion with the sausage, ground beef and rice. Stuff the peppers. Dip the tops of the peppers in flour and then place on a baking sheet in a single layer. Mix the mushroom soup and tomato sauce with a whisk until smooth. Pour over the stuffed peppers. Cover with aluminium foil. Bake 90 minutes at 350º. To serve, slice open the pepper, put additional soup mixture onto the meat. Add a dollop of plain greek yogurt on top. Serve with mashed potatoes. To freeze - make the stuffed peppers (without the sauce). Do not bake. Do not thaw before baking.

 

 

 

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