Grilled Stuffed Poblano Peppers
Serves:6


Ingredients
1 (1-lb.) pkg. spicy breakfast sausage
6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned black beans, rinsed and drained
1-1/2 cups shredded Mexican cheese blend (6 oz.)

Instructions
1. Cook sausage in a nonstick skillet over medium-high heat 10
minutes, stirring often, until it crumbles and is no longer pink.
Drain and set aside.
2. Grill peppers over medium-high heat 5 minutes on each side or until
charred. Cool slightly. Place peppers in a large resealable plastic
bag; seal and let stand 5 minutes to loosen skin. Remove charred skin
from peppers.
3. Cut a 3-inch slit lengthwise into each pepper. (Leave tops intact.)
Remove seeds. Set peppers aside.
4. Stir together sausage, rice, beans and cheese. Spoon evenly into
peppers. Arrange peppers on an aluminum foil-lined baking sheet.
Grill, covered, over medium-high heat 5 minutes or until filling is
thoroughly heated and cheese is melted. Top with salsa and sour cream,
if desired.


Recipe Courtesy of: YourStoresRecipes