Stuffed Poblano Peppers (Oamc)

"This is my recipe. I love chile relleno, but I wanted something with a little extra something and this is what I came up with. My DH and Sister absolutely love them as do my nephews. I usually do this in two steps (days) as it makes assembly easier. These freeze great so make a lot when peppers are in season."
photo by Huskergirl photo by Huskergirl
photo by Huskergirl
photo by Huskergirl photo by Huskergirl
Ready In:
6 peppers




  • Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black, turn and broil all sides.
  • Take out of broiler and put into a paper sack roll top down to seal and set aside.
  • Fry sausages and drain. Add to other mixture ingredients and mix together.
  • Cut stem out of peppers try to keep hole as small as possible and remove seeds by rinsing.
  • Take mixture insert into hole on top of pepper, then use fingers to press to bottom of peppers. Do not pack too tight our you will tear the peppers. After all peppers are filled chill for 1 hour.
  • Up to this step can be done ahead of time even up to 2 days ahead. You will want to take peppers out of fridge for 1/2 hour if they have been in there for longer than 3 hours.
  • Mix batter ingredients, folding in eggs whites at the very last.
  • Roll peppers in flour before dipping in batter.
  • Heat oil in large skillet to 350°F or until batter dropped in bubbles and cooks slowly. Turn to make sure all sides are fried.
  • If oil is too hot, batter will cook but inside will not get melty and gooey. If this happens take pepper and wrap in foil and place in oven at 350 for 10 minutes or so. Cooking time is per pepper.
  • OAMC: Fry and then freeze. I wrap each individual pepper in foil. To reheat let thaw, place peppers in a cold oven and turn to 350°F Let cook about 30 minutes then unwrap foil to crisp up batter and cook for another 15 minutes. Just as good this way, maybe even better.

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  1. Theresa H.


Hello, I am a married, no little ones, but great DH and 3 cats. Grew up in rural Nebraska with a family who loves to cook and eat. Trying to be healthier these days and lose some lbs. I do a lot of batch cooking (not quite OAMC). I am trying to get my sister to do it, she has 4 boys (14 to 6) very active and a husband. I love to collect recipes and cookbooks. I have decided that I am going to try to a new recipe each week. That will be 52 new things done this year. MY RATING SYSTEM: 5 stars: recipes that I or DH personally like . These will include recipes that I may have added or subtracted ingredients for personal tastes. 4 stars: recipes that I or DH thought was good & would eat if served to us, probably will not make again without changes. 3 stars: This is a dish that looks good but the flavor just is not there. More than likely will not make again 2 stars: Not our tastes at all. Not to say this recipe is not good just not for us. 1 star: I think that the we would have to end up in the hospital to give a 1 star rating, but will see how it goes. ZAAR WORLD TOUR 4 <img src="" border="0" alt="Photobucket"></a>
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