Troy Polablanos Stuffed Pepper

Jean Moore


For when it's football season - and since we are HUGE Steeler fans, I created this dish in honor of Troy Polamalu. He has retired since, but these are still a favorite dish in our house. You can amend to add your favorite items but we like the simplicity.


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4 larege portions
30 Min
45 Min


  • 4
    large poblano peppers
  • 1/2 lb
    ground beef
  • 1/2 lb
    italian sausage, mild
  • 1/2 lb
    chorizo *
  • 1/2 c
    bread crumbs
  • 1
  • 1 c
    grated jack cheese
  • 6 sprig(s)
    cilantro, fresh
  • 1 c
    sour cream
  • 1 c

How to Make Troy Polablanos Stuffed Pepper


  1. Wash the peppers well
  2. Cut a lengthwise slit in each pepper to allow stuffing, DO NOT cut in half.
  3. Remove the seeds if you do not want the hot spicy flavor of the seeds. WASH YOUR HANDS so not to burn your eyes!
  4. Mix all the meats and bread crumbs together with your hands, you can substitute one or more of the meat types depending on your taste. i.e. leave out chorizo and add more beef or sausage
  5. Beat the eggs well and add cheese to the eggs mixture
  6. Pour the eggs/cheese over the meats and again work well with your hands.
  7. Carefully open the slit in the peppers and fill with the meat mixture in small amounts so the pepper does not break open.
  8. Place in a sprayed 9 x 13 pan and bake in a 350 preheated oven for 45-50 minutes. Cover with foil, but remove foil after 30 minutes to crisp up the exterior.
  9. Chop the cilantro roughly and garnish with sour cream, salsa and perhaps a side of corn salad (see my corn salad recipe too) and corn bread.

Printable Recipe Card

About Troy Polablanos Stuffed Pepper

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Low Carb

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