We're having a bunch of people over tomorrow for dinner, like 20, and I wanted to make a great appetizer. Thought of poppers, but wanted something larger than jalapenos. Found bags of Poblanos...perfect!
Started with 16 Poblanos, stemmed and deseeded, then put them under the broiler for 10 minutes on a side. After that they went into a bowl covered with plastic wrap until they reached room temp, then they were peeled.
For the stuffing (all mixed together):
Two tubs of cream cheese
One tub ricotta
Two bags shredded sharp cheddar
One chopped Johnsonville Summer Sausage
Chopped green onions
Chopped Enoki mushrooms
Stuffed the peppers with the above mix, then wrapped each one with two slices of turkey bacon. They then went into the oven at 450F for 15 minutes.
Pics below. Forgot to take pics until most were stuffed. Oh well.
Peeled peppers (leftover):
This is the summer sausage I used (big chunks):
Stuffing (just before stuffing the last pepper):
Before the oven:
Done!
Started with 16 Poblanos, stemmed and deseeded, then put them under the broiler for 10 minutes on a side. After that they went into a bowl covered with plastic wrap until they reached room temp, then they were peeled.
For the stuffing (all mixed together):
Two tubs of cream cheese
One tub ricotta
Two bags shredded sharp cheddar
One chopped Johnsonville Summer Sausage
Chopped green onions
Chopped Enoki mushrooms
Stuffed the peppers with the above mix, then wrapped each one with two slices of turkey bacon. They then went into the oven at 450F for 15 minutes.
Pics below. Forgot to take pics until most were stuffed. Oh well.
Peeled peppers (leftover):
This is the summer sausage I used (big chunks):
Stuffing (just before stuffing the last pepper):
Before the oven:
Done!
