Sausage Stuffed Poblana

Ingredients:

1 Large Poblano Pepper sliced in half
1/2 lb. Sausage (Mild, Italian, Chorizu, etc)
1 Tbsp Mongolian Fire Oil or Olive Oil
1 Tbsp Vinegar
1 Whole Onion, Chopped
1 Tbsp Worchestershire Sauce
1/2 Tbsp Tobasco or Hot Sauce
4 Tbsp Chili Powder
Parmesan Cheese
Sour Cream

This is by far one of my favorite dishes to make. It's simple, it's easy, and it is delicious. And, of course, depending on which ingredients you use you can make it mild or spicy, or spicier. You will definitely want to take time to prepare all the ingredients before starting.

Instructions:

Heat a wok or large skillet with the Mongolian Fire Oil just above medium heat. Add the onion to the wok, and saute for about 2 minutes. Add the vinegar, Worchestershire sauce and Tobasco sauce to get a nice liquid base and reduce the heat to medium. Add the sausage of your choice. You may have to add some water to keep the mixture from sticking. Or if you want to bitter it up a bit, add a little more vinegar. Cook mixture until browned. While browning, add the chili powder. Remove from heat. Pre-heat oven to 425 degrees. Set the Poblano halves in a glass cooking pan that has been sprayed with Canola oil. Stuff the sausage mixture into the two Poblano halves equally. This mixture will actually fill 3 halves of a large Poblano, so if you want to spread the love around, you can always opt for 2 smaller peppers, and go with four halves. Top the mixture off with a liberal smattering of Parmesan Cheese. Bake in oven for 20-25 minutes. Out of the oven, top off with some cold sour cream.

Cooking Time: 35-40 Minutes total.
Serves: 1-2

Hope you enjoy!