Kale and Andouille Stuffed Poblanos
Updated: Jan 4, 2020
This week, I am featuring recipes with peppers. Peppers figure prominently in Louisiana cooking. Here is a take on a pepper more often found in Mexican cooking, the Poblano.
4 large Poblano Peppers
1 pound Andouille, casing removed, diced
1 cup Rice
2 cups Chicken Stock
4 Green Onions, white parts only, sliced thinly
2 cups Onion, finely chopped
2 cloves Garlic, minced
4 Thyme sprigs
2 tablespoons Olive Oil
1 cup Dry White Wine
4 cups Kale, chopped
1 cup Tomatoes, finely chopped
1/2 teaspoon Creole Seasoning
Preheat oven to 350℉.
Carefully remove the top of each pepper and remove seeds and pulp. Set aside on a lightly greased baking sheet. Sauté andouille until just cooked. Drain any excess fat, and leave sausage in pan. Bring rice and stock to a boil in a medium saucepan. Lower heat and simmer, covered, until slightly crunchy, about 30 minutes, and stir in green onions.(Do not overcook, as the rice will still be baker later.)
In a large pan, sauté onion, garlic, and thyme sprigs in olive oil until onions are softened, about 7 minutes. Add white wine and cook until liquid begins to evaporate, about 3 minutes. Add kale and tomatoes and cook over high heat until all liquid has evaporated. Remove thyme sprigs and mix into the sausage mixture. Add 1 1/2 cups cooked rice and Creole seasoning to the sausage mixture and str to combine. Stuff each pepper with as much filling as possible, pressing down after each spoonful. Bake stuffed peppers for 35 minutes.
Good Cooking, Good Eating and Good Living!!!