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Sausage Stuffed Poblanos with Lime Crema ~ Black beans, polksa kielbasa, and Spanish rice stuffed into a poblano pepper, roasted and drizzled with a lime crema.I have been craving stuffed peppers like crazy lately. The thing I love about stuffed peppers is that the entire meal is contained inside the pepper and then you eat the serving vessel. Plus some my favorite things are stuffed inside. Beans, meat, usually cheese, but not this time, and my grandma’s Spanish rice.
My grandma’s Spanish rice is one of those recipes I need a legit reason to make. Because when I make it, I lovingly binge eat it cold right, out of the fridge. My family is small and I still make enough to feed 8 just so I can have plenty of leftovers. I have no regrets…she says as she writes this and takes bites of Spanish rice between keystrokes.
Due to my epic marathon eating of Spanish rice, I only make it once or twice a year and it was time. When I do make it, all the elements of the dish must be perfect. So until I had just the right dinner planned, making the rice was on hold.
I had to run up to Walmart to restock cleaning products (do all of yours run out at the same time or is that just my particular luck?) and pick up a few pantry staples we needed. But I’m one of those crazy people who enjoy grocery shopping, so it’s not unusual for me to wander around and just see what’s on sale and let inspiration strike.
And it struck.
Hillshire Farm® Beef Polska Kielbasa is one of those items I am pretty sure I could eat every day of my life and never tire of eating. I picked up two packages and went on my way. While picking out a new bunch of cilantro, I looked up and saw the poblano peppers. They were pretty decent size and I’ve wanted to make chile rellenos for while.But no, not rellenos this time.
That’s when it all came together. Craving stuffed peppers. Wanting Grandma’s Spanish rice. Fat poblanos available. And Polska Kielbasa in my cart. All that was left was to get through the crazy check out line and get home to cook.
In the past, I have used ground turkey and beef in my stuffed peppers, never the sausage, but there’s got to be a first time for everything. The sausage worked perfectly in the peppers. Normally I bind my stuffing with a hefty dose of cheese but this time, since I was going rogue with the sausage, I was going to forgo the cheese and make a cream sauce. Go big or go home, right?
The lime crema is really strong all on its own, but when drizzled over the pepper and eaten as a whole, simply perfection.
This dish really comes together quite quickly and easily. Get the rice going first and while it is cooking, prep everything else. Hillshire Farm® Beef Polska Kielbasa is fully cooked, but I pan sear it because the peppers aren’t in the oven for very long to thoroughly warm it up. Plus, I really love the taste of the sear. Once the rice is done, mix everything together, pop it in a super hot oven for about 10 minutes, plate, drizzle with lime crema and enjoy.
Sausage Stuffed Poblanos with Lime Crema
- 1 1/2 cups Spanish Rice
- 1-12 oz pkg Hillshire Farm® Beef Polska Kielbasa; sliced and quarter-cut
- 6-8 large poblanos; cleaned
- 1/2 cup onion; diced
- 1 tbsp extra virgin olive oil (optional)
- 1-15 oz can black beans; drained and rinsed
- 1-15 oz can diced tomatoes
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 2 cloves garlic; minced/grated
- 1/3 cup sour cream
- 2 tbsp freshly squeezed lime
- 2 tsp freshly chopped cilantro
- 1-2 tbsp water; depending on desired consistency
Make a batch of Spanish rice.
Preheat oven to 500°.
While the rice is cooking, slice and dice the Hillshire Farm® Beef Polska Kielbasa.
Heat a non-stick skillet over medium high heat.
Sear the sausage and heat through.
Once the sausage is done, add it to a large bowl.
Clean the poblano peppers.
Using a sharp knife, slice from stem to tip 1/4" or so, reserve the strips.
Put the peppers in a baking pan or dish.
Remove the seeds and veins with a knife or spoon; set aside.
Dice the reserved poblano strips, yielding about 1/2 cup.
In the same skillet, sauté the onions and diced poblano in either the sausage renderings or extra virgin olive oil; 4 minutes.
Add the onions and peppers to sausage.
Add the black beans.
Mix the cumin, chili powder, and garlic to the can of tomatoes and add to the sausage; mix thoroughly.
Once the rice is done, stir it into the sausage mixture.
Using a kitchen tablespoon, stuff each pepper, taking care to press the mixture into the pepper to maximize the stuffing.
Roast in the oven for 6-10 minutes or until the peppers begin to blister.
Plate and drizzle with lime crema.
Mix the sour cream, lime juice, and cilantro together. Slowly stream the water in, one tablespoon at a time, until the sauce has thinned and reached the desired consistency.
Optional garnishes: Queso Fresco, chopped cilantro, sliced avocado and black olives
Hillshire Farm® Rope Sausage was the perfect choice to jazz up my classic stuffed pepper recipe. What family recipe can you jazz up and make new again with Hillshire Farm® Rope Sausage?