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Italian-style cheesy poblano peppers staged on a baking sheet with serving spatula and checkered table cloth.
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Italian-Style Cheesy Poblano Peppers

These delicious envelopes of cheese borrow elements from Mexican chile rellenos and Italian sausage, two separate culinary traditions that you’ll find feel right at home together. 
Prep Time20 minutes
Cook Time40 minutes
Course: Side Dish
Servings: 6 as side

Ingredients

  • 6 large Poblano Peppers
  • 6 ounces Fontina Cheese
  • 3 ounces Sharp Cheddar Cheese
  • ¾ teaspoon Cornstarch
  • ¾ teaspoon Salt
  • ¾ teaspoon Granulated Garlic
  • ¾ teaspoon Smoked Paprika
  • ¼ teaspoon Nutmeg
  • 1½ teaspoon fresh Thyme Leaves
  • 1½ teaspoon Dried Oregano
  • 1½ teaspoon Fennel Seed
  • 1 tablespoon Extra-Virgin Olive Oil, (optional)
  • ½ pound Mild Italian Sausage, casings removed (optional)

Instructions

  • Set oven rack to middle position, and preheat oven to 425 °F. Arrange peppers on a parchment-lined rimmed baking sheet; roast for 20 minutes. 
  • If using Italian sausage, heat olive oil in a 12-inch non-stick skillet over medium heat until shimmering. Add sausage; cook, breaking into small pieces with edge of spatula, until fully cooked and no pink remains. Transfer sausage to a paper towel–lined plate, and let cool. 
  • Meanwhile, shred fontina and cheddar cheese on large holes of a box grater. In a large mixing bowl, toss cheeses, cornstarch, salt, granulated garlic, smoked paprika, nutmeg, thyme, oregano, and fennel seed until thoroughly combined. If using, mix in cooled sausage. 
  • When ready, remove peppers from oven; lower oven temperature to 400 °F. Carefully cut a vent down the middle of top surface of each pepper. Make sure not to cut through bottom of pepper. Pull sides of the peppers open slightly to allow peppers to cool faster. When peppers are cool enough to handle, remove stems, cores and seeds. Open sides of peppers to lay flat on baking sheet. Divide cheese mixture evenly between peppers, piling mixture in middle of each pepper. Fold sides of peppers back towards middle, overlapping slightly, and press to seal. 
  • Return peppers to oven for 20 minutes. Serve, garnished with balsamic reduction, fresh thyme, or grated parmesan. 

Notes

  • The poblano peppers can be roasted ahead of time and stored in the refrigerator. Continue with the recipe as written when stuffing and finishing the peppers.
  • There is no need to peel the peppers, but feel free to if you prefer.  
  • If you choose to add Italian sausage, any style will work. My personal preference is mild Italian sausage. 
  • Garnish the stuffed peppers with balsamic reduction, fresh thyme, or grated Parmesan. 
  • Serve with your favorite pasta, polenta, fresh bread, side salad, pork chops, or roast chicken.