Sausage and Cheese-Stuffed Poblano Peppers with Quick-Pickled Red Onions and Radishes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 60
- Sodium
- 309
- Total: 30 min
- Active: 30 min
Ingredients
1/3 cup plus 1 tablespoon white vinegar
1/2 teaspoon granulated sugar
Kosher salt
1 small red onion, thinly sliced lengthwise
2 small radishes, thinly sliced
1 tablespoon olive oil
4 large poblano peppers, stemmed, halved lengthwise and seeded
1 pound ground pork
2 cloves garlic, grated
1 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons ground cumin
6 ounces shredded jack cheese
Cilantro leaves and tender stems, for garnish
Directions
- Position a rack on the top of the oven and preheat to broil.
- Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
- Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
- Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
- Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
- Top with the pickled onions and radishes. Garnish with cilantro and enjoy!