My family LOVES stuffed peppers. They are an all-in-one meal that is such an easy way to use up whatever you happen to have in your fridge. These Veggie Stuffed Poblano peppers are absolutely amazing and are a great low-carb meal.
Stuffed peppers are pretty much a staple at my house and they are a fantastic way to throw together a low-carb meal with whatever you happen to have on hand.
The nice thing about these is literally anything goes. Don’t have carrots? No worries. Just grab whatever veggies you need to use up and throw them in the mix.
Because you broil the peppers before filling them, this recipe comes together really quickly and is perfect for those nights when you don’t have a lot of time to throw dinner together … or leave it until the last minute which is a common occurrence around here.
Tips for Making the Perfect Stuffed Peppers
Stuffed peppers really are so easy to make but there are a few tricks that make them even easier.
- Slice your peppers length-wise. The3 most common way to make stuffed peppers is to slice off the top and fill the pepper. I find that slicing them length-wise helps them cook more evenly and gives you a better filling to pepper ratio.
- Pre-cook your peppers. In this recipe we are broiling the peppers to give them a nice roasted flavor and make them cook faster. If you aren’t broiling them, try throwing your peppers in the oven for a little while before filling them. Cooking your pepper a bit ahead of time helps avoid your filling drying out and just really speeds up the cooking process.
- Don’t be afraid to experiment with different peppers. Most stuffed peppers are made with bell peppers but I love changing these up. Poblano peppers add so much flavor to this dish and they are such a mild pepper that even my picky eaters enjoy them.
- 4 large poblano peppers
- 1/2 pound ground sausage
- 2 yellow squash, chopped
- 1 onion, diced
- 1 red pepper, diced
- 1 cup kale, chopped
- 3 large carrots, shredded
- 1/2 cup cheese (I used an apple smoked cheese but any white cheese would work here)
- Garlic, 4 cloves minced
- Salt and Pepper to taste
- Slice your poblano peppers in half length-wise and clean out the seeds.
- Lay your peppers out on a baking sheet and broil on high for 6 minutes.
- Flip your peppers over and broil on the other side for 6 minutes.
- While your peppers are cooking, cook the sausage.
- When the sausage is fully cooked, remove it from the pan, leaving the drippings in the pan.
- Chop your onion, yellow squash, and red pepper and shred your carrots.
- In the pan with the sausage drippings, cook your veggies for 3-4 minutes then add your minced garlic and chopped kale.
- Cook your veggies for another 2-3 minutes and then add your cooked sausage back to the pan.
- Fill your broiled poblano peppers with the sausage filling then top with a bit of cheese.
- Put back in the oven to broil for another 2 minutes to melt the cheese then serve.