Pablano Peppers Stuffed with Lamb & Mint Sausage

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 471.0
  • Total Fat: 19.8 g
  • Cholesterol: 60.8 mg
  • Sodium: 1,916.6 mg
  • Total Carbs: 56.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 28.8 g

View full nutritional breakdown of Pablano Peppers Stuffed with Lamb & Mint Sausage calories by ingredient
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Pablano Peppers Stuffed with Lamb & Mint Sausage and Rice Pablano Peppers Stuffed with Lamb & Mint Sausage and Rice
Number of Servings: 2



    * Lamb sausage with mint, 9 oz
    * White Rice, short grain, 1 cup (cooked)
    * Raw White Onion, 1/2 medium
    * Yellow Bell Pepper, 1/2 cup
    * Plum Tomato, 1/2
    * Pablano Pepper, 4 (about 4" long x 2" diameter)
    * Salt, 1 tsp


PREPARATION - - - - - - - -

Cook 1/3 cup of rice in 2/3 cup of water. The other prep steps can be performed while rice cooks.

Mince bell pepper, tomato, and onions.

Carefully remove tops from Pablanoes (after stuffing the peppers, I replace the tops and pin them in place with toothpicks). Remove seeds and ribs fro peppers and set aside.

Chop sausages (the ones I use are about 3 oz each, and I use 3 of them) into small peices (I cut lengthwise to quarter and then crosswise to get pieces about 1/2 inch long).

In a large skillet, over medium heat, brown the sausage (about 3 minutes). Add the onions and peppers. Saute for 4 to 5 minutes (until vegetables are soft).

Add cooked rice to skillet, mix well, and cook for an additional 3 minutes.

Remove from the heat and stir in the tomatoes.

Rub about 1/4 tsp of salt on insides of Pablanoes.

Pack the stuffing mixture tightly into the bell peppers and replace tops, pinning in place with wooden toothpicks.

COOKING - - - - - - -

Preheat the oven to 400 degrees F.

Place the peppers in a shallow pan and add just enough water to cover the bottom. Alternatively - spray the inside of a Pyrex bowl with cooking spray and stand stuffed peppers upright, supporting each other in an approximately vertical orientation (this is what I do); place about 1/2 cup of water in bottom of bowl.

Bake peppers for 30 minutes.

Makes 2 serving of 2 peppers each.

Number of Servings: 2

Recipe submitted by SparkPeople user RICHARDHARRISON.

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