Monday, February 20, 2012

Sweet and Spicy Sausage Stuffed Peppers

I don't know if I have mentioned this, but Mr. What I Gather is training for a Half Ironman in May. This means many things for me:

1) He eats like a horse. Or actually, about three horses. You do not want to see our grocery bill.

2) I get to don an "Iron Wife" shirt at his race and make posters that say "Go, Baby, Go!" or something of a similar nature. I am even wrangling some family members to join us at the race as his own personal cheering section!

3) He spends A LOT of time training, especially on the weekends, which means I am left at home alone to experiment in the kitchen.

The majority of my experiments start with a trip through the kitchen to see what random ingredients are in danger of being past their prime. Maybe they were left over from last week's grocery trip and hadn't been used yet or maybe it was a spice that had sat longingly on the shelf for too long.

This week, that ingredient was poblano peppers. I picked them up on a whim, but never really had a plan for them. We both loved stuffed peppers, so I did another lap around the kitchen to see what they could be stuffed with. What I ended up with was a mixture of sausage, onions and mushrooms atop a bed of creamy, chipotle mashed sweet potatoes.

Mr. What I Gather came home exhausted, but happy to enjoy the fruits (or vegetables) of my labor.


Sweet and Spicy Sausage Stuffed Peppers
Serves: 5
Prep Time: 15
Cook Time: 25
Total Time: 40

Ingredients
-5 poblano peppers
-1/2 lb ground pork sausage
-1 medium sweet potato, cubed
-1 chipotle pepper in adobo sauce, finely chopped
-1/2 yellow onion, diced
-4 button mushrooms, diced
-2 cloves garlic, finely chopped
-1/4 cup loosely packed chopped cilantro leaves
-1/2 tsp paprika
-1/2 tsp cumin
-dash of salt and pepper



Directions
-Preheat oven to 450 F. At the same time, begin to boil a medium sized pot with six cups of water.
-Cut tops off poblanos and slice in half lengthwise. Remove the seeds and membrane.
-Place peppers on a baking sheet and roast for 15 minutes.
-While peppers are roasting, add cubed sweet potato to pot and boil for 10 minutes.
-Drain pot and add sweet potatoes to a bowl with chopped chipotle pepper. Mash and set aside.
-Remove peppers from oven and let cool enough to handle.
-While peppers are cooling, heat a pan over medium heat.
-Once hot, add the sausage and brown for 2-3 minutes. Add the onion, mushrooms and garlic to the pan and cook until softened, about 5 minutes.
-Remove from heat and add chopped cilantro and spices.
-Spread about two tablespoons of sweet potato into each pepper (you may have a little more or a little less depending on the size of the sweet potato) and top with about two to three tablespoons of sausage mixture. 
-Return stuffed peppers to the oven for 8 minutes.
-Turn oven to broil and cook for an additional 2 minutes.




12 comments:

  1. I think stuffed peppers are marvellous - they're such a warming food! I love the spices you've got going in there!

    ReplyDelete
    Replies
    1. Thanks - I am a little sad because I finished the last of the leftovers today. :(

      Delete
  2. I really love both stuffed poblanos and mashed sweet potatoes.....I never thought of combining the two! This sounds fantastic!

    ReplyDelete
    Replies
    1. Thanks! We eat a lot of sweet potatoes - one of the few Paleo carbs and the husband needs as many carbs as he can get with his training! I am making some roasted sweet potatoes with tonight's dinner, too.

      Delete
  3. You're getting rave reviews on our facebook page Tara!
    http://www.facebook.com/permalink.php?story_fbid=335020259872978&id=183546061682346&ref=notif&notif_t=share_comment

    ReplyDelete
    Replies
    1. That is awesome! Thank you for sharing. I am still working on getting on Facebook, but I hope to join you there soon. :)

      Delete
  4. I made a version of these last night, thanks for the inspiration!! I wasn't sure what kind of sausage to use ( italian? breakfast? Though in hindsight chorizo would go really well with the mexican flavors) Anyway, I used hot italian sausage by a local sausage maker and sauteed onion --my poblanos were super flat and I thought that the sausage would just fall off if I didn't have a binder of some sort--so just mixed it all together with the mashed sweet potato and put it in/on the poblano shells. They looked more like poblano nachos than stuffed peppers, but the taste is AMAZING!! Now i'm thinking that the filling mixture would be really good inside miniature bell peppers, then baked for finger food at a party... and am having fun thinking about the many directions the sausage/sweet potato combo could go, depending on seasoning. Morocco? (lamb seasoned wtih cinnamon and allspice?) asian? so many options!! thank you for the inspiration!

    ReplyDelete
    Replies
    1. I love all of those ideas, especially the miniature peppers. That is perfect for a party! I think any kind of sausage you have on hand will work. Ours was spiced with sage, from a local farmer.

      Delete
  5. These look great! We are featuring them as the meal of the day today. Thanks!

    ReplyDelete
  6. That is wonderful, thanks! I just found your site and I love it - tons of great ideas!

    ReplyDelete
  7. My wife and I cooked/ate this last night and it was REALLY enjoyable. One of the better meals we've ever cooked. All of the flavors really come together and compliment each other nicely. It was really unlike anything I've had before (in a good way). I was wary of the chipotle taste standing out too much but in the end it blended in nicely and was a great addition to the sweet potatoes. Only modifications were that we used spicy sausage from a local meat company and added in jalapenos.

    ReplyDelete
    Replies
    1. You made it even spicier? Did you save any for me? :)

      Delete