-
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.