2021 Grand Champion – Older Youth – Main Dish
Faith Ann Stewart – Winnie, Texas

“Stuffed Poblanos”

6 poblano peppers
8 cups cooked rice
2 lbs. pork pan sausage
1 large yellow onion, diced
2 cups apples, diced
1 cup golden raisins
1 15 oz. can whole kernel corn, drained
3 14.5 oz. cans stewed tomatoes
2 tablespoons avocado oil

1 tablespoon minced garlic
1 teaspoon paprika
2 tsp. chili powder
2 tsp. salt
2 tsp. black pepper
1 tsp. cayenne pepper
Pepitas (optional)
Sour Cream (optional)
Shredded Cheese (optional)

Peppers – Line a cookie sheet with aluminum foil and place poblano peppers on it, Bake uncovered at 425 % for 15-20 minutes until skin on peppers start to blister. Remove from oven and seal foil over peppers for at least 15 minutes or until they are Cool enough to handle. Gently peel skin off peppers. Cut a slit lengthwise down the top side of peppers and use small spoon to remove seeds. Leave stems intact. Set peppers aside until stuffing is prepared.

Stuffing – In a large skillet, brown pan sausage over medium high heat until completely cooked and crumbled. Drain grease and set aside in a bowl lined with paper towels. In the same skillet, heat avocado oil over medium high heat and sauté onions until tender. Add garlic, apples and raisins and cook for 2 minutes. Transfer onion mix to a large pot or roasting pan and add sausage, tomatoes, corn and all seasonings. Cook for 10 minutes over medium heat. Add rice to mixture and blend gently. Arrange peppers on a pan or dish and gently stuff each pepper with the stuffing using a small spoon. Spoon remaining stuffing around peppers in the dish and heat in oven uncovered 10 minutes until thoroughly heated. Top with Pepitas, sour cream and cheese.