Grilled Stuffed Poblano Peppers
This is also a great recipe that can be made in the kitchen oven when it is to windy outside to control your grill. Like it has been the past few days here.
For the sauce:
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 cup beef broth
- 2 cups prepared marinara sauce, or other tomato sauce
- 1 tablespoon balsamic vinegar
- 1/4 tsp red pepper flakes, optional
For the peppers:
- 1 pound lean ground beef
- 1/2 pound Hot Italian pork sausage, casings removed
- 2 cups cooked aborio rice
- 1 cup finely grated “real” Parmesan cheese (Parmigiano Reggiano)
- 1/4 cup chopped parsley
- 4 cloves garlic, minced very fine
- 1 can 10-oz diced tomatoes
- 2 tsp salt
- 1 tsp freshly ground black pepper
- pinch of cayenne
- 4 large red peppers
Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish.
Grill on medium heat at around 375 degrees F.
Slice the poblano peppers in half lengthwise (but don’t cut all the way through). Remove the stem, seeds and membrane from each pepper. Place the poblano peppers in the casserole dish, and fill each pepper with the stuffing. A little additional cheese can be grated over the top if desired.
If making on the grill place the peppers directly on the grill. Utilizing indirect heat at around 350 F. You will want to turn these to ensure proper charing of the pepper. And making sure the contents of the stuffing is fully warmed. Serve with the sauce spooned over the top and making sure it is hot also when being served.