Cajun Sausage Stuffed Peppers and Remoulade Sauce

with queso fresco and grape tomatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The stuffed pepper is so versatile; almost anything goes well with tender, delightful poblanos roasted to get that subtle hint of char. Here, we've gone to the Bayou for some delicious inspiration. Sausage, queso, tomatoes, and green onions fill the green wonders to the brim, and the remoulade brings the Cajun in spades. We have major pepper game, if we do say so ourselves.

In Your Box (serves 2)

  • Info
    2 oz. Remoulade
  • 3 oz. Corn Kernels
  • 2 Green Onions
  • Info
    2 oz. Queso Fresco
  • 4 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • 1 tsp. Cajun Seasoning
  • 8 oz. Italian Pork Sausage Links
  • 3 Poblano Peppers

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    613
  • Carbohydrates
    34g
  • Fat
    43g
  • Protein
    30g
  • Sodium
    1684mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve tomatoes. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, remove ribs, and halve poblano peppers. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Mince garlic. On a separate cutting board, remove Italian sausage from casing.

  • 2

    Roast the Peppers

    Place poblano peppers on prepared baking sheet, cut side-down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 10-12 minutes. Don't worry if peppers char a bit; this adds flavor to the dish. While peppers roast, make filling.

  • 3

    Make the Filling

    Place a large non-stick pan over medium-high heat. Add Italian sausage to hot pan and break into small pieces with a spoon until no pink remains, 4-6 minutes. Add white portions of green onions, corn, garlic, seasoning blend, and a pinch of salt, and pepper. Stir occasionally until softened, 2-3 minutes. Add tomatoes and stir occasionally until tomatoes have softened, 1-2 minutes. Remove from burner and stir in half the queso fresco (reserve remaining for topping).

  • 4

    Stuff the Peppers

    Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Top with remaining queso fresco. Roast in hot oven until queso fresco is melted, 3-5 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping poblanos with remoulade and garnishing with green portions of green onions. Bon appétit!

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