Kale & Andouille Stuffed Poblanos


Kale & Andouille Stuffed Poblanos (serves 4)

4 large poblano peppers, the biggest you can find
1 lb andouille
2 cups onion, finely chopped
2 cloves garlic, diced
4 thyme sprigs
1 cup dry white wine
4 cups kale, chopped
1 cup chopped tomatoes, finely chopped
1 cup brown rice
4 scallions, white parts only, finely sliced
2 cups vegetable broth
Pepper to taste
1/2 tsp Creole seasoning, such as Tony Chachere’s

Carefully cut the tops off of each pepper. Remove all seeds and whatever pulp you can without tearing or cutting the peppers. Set aside on a baking tray that has been lightly oiled.

Remove the andouille from its casings and saute until the meat is just cooked and no meat is pink. If there is excess fat, drain it from the pan.

Meanwhile cook one cup of brown rice, in two cups of vegetable broth and four sliced scallions (whites only) until just slightly crunchy. Do not over cook, as the rice will still be baked later.

In a large pan saute onion, garlic and thyme sprigs in olive oil until softened, about 7 minutes. Add one cup of white wine and cook for three minutes or until the alcohol has cooked off and the liquid is beginning to evaporate. Add the kale and tomatoes and cook the mixture on high until all the liquid has completely evaporated. Remove the thyme sprigs and mix into the sausage mixture.

Add  1 1/2 cups of rice and 1/2 tsp of Creole seasoning to the sausage mixture. Mix until all ingredients are thoroughly combined.

Carefully, but firmly, stuff each pepper with as much filling as possible, pressing down after each spoonful.

Bake at 350F for 35 minutes and serve.