• 16 oz. Smithfield® Hot Fresh Sausage Roll,
  • 1 small yellow onion, minced,
  • 4 garlic cloves, sliced,
  • 1 cup white rice, cooked,
  • 2 medium roma tomatoes, seeded and diced,
  • 1/4 cup finely chopped fresh cilantro,
  • 1/3 cup Mexican crema,
  • 1 lime, juiced,
  • Salt and pepper, to taste,
  • 4 large poblano peppers. halved lengthwise and seeded,
  • 1 cup shredded pepper jack cheese,
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MAIN DISH

Stuffed Poblano Pepper with Sausage and Pepper Jack Cheese

1. Preheat oven to 375°F.
2. Place poblano peppers, cut side up, on a baking sheet and cook for 5 minutes. Remove and
reserve.
3. Heat sauté pan over medium-high heat. Add sausage and cook, breaking in to small pieces, until browned and cooked through. Remove to paper towel-lined plate and reserve.
4. To same pan, add onions and cook until softened. Add garlic and cook for 1 additional minute.
5. Add rice, tomatoes, cilantro, crema and lime juice. Season with salt and pepper.
6. Spoon mixture into poblano halves and top with cheese.
7. Bake in oven until cheese is melted and peppers are warmed through.