Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Spanish Rice
  • 1-12 oz pkg Hillshire Farm® Beef Polska Kielbasa; sliced and quarter-cut
  • 6-8 large poblanos; cleaned
  • 1/2 cup onion; diced
  • 1 tbsp extra virgin olive oil ((optional))
  • 1-15 oz can black beans; drained and rinsed
  • 1-15 oz can diced tomatoes
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 cloves garlic; minced/grated
  • 1/3 cup sour cream
  • 2 tbsp freshly squeezed lime
  • 2 tsp freshly chopped cilantro
  • 1-2 tbsp water; depending on desired consistency

Instruction

  • Make a batch of Spanish rice.
  • Preheat oven to 500°.
  • While the rice is cooking, slice and dice the Hillshire Farm® Beef Polska Kielbasa.
  • Heat a non-stick skillet over medium high heat.
  • Sear the sausage and heat through.
  • Once the sausage is done, add it to a large bowl.
  • Clean the poblano peppers.
  • Using a sharp knife, slice from stem to tip 1/4" or so, reserve the strips.
  • Put the peppers in a baking pan or dish.
  • Remove the seeds and veins with a knife or spoon; set aside.
  • Dice the reserved poblano strips, yielding about 1/2 cup.
  • In the same skillet, sauté the onions and diced poblano in either the sausage renderings or extra virgin olive oil; 4 minutes.
  • Add the onions and peppers to sausage.
  • Add the black beans.
  • Mix the cumin, chili powder, and garlic to the can of tomatoes and add to the sausage; mix thoroughly.
  • Once the rice is done, stir it into the sausage mixture.
  • Using a kitchen tablespoon, stuff each pepper, taking care to press the mixture into the pepper to maximize the stuffing.
  • Roast in the oven for 6-10 minutes or until the peppers begin to blister.
  • Plate and drizzle with lime crema.