Tuesday, December 13, 2011

Stuffed Poblanos with Spinach, Sausage & Sweet Oregano Sauce

Fresh oregano is not something I use often. I'm not quite sure why but I'll have to make note to incorporate it more into my meals. It has a lovely floral scent and goes great in my quick marinara sauce. If you can't find poblanos, bell peppers would work too, but I love the delicate taste of these peppers paired with such a hearty filling.

Loads of spinach, garlic and tofurkey Italian sausage packed with nutty bulgar in poblano pepper shells. Baked with traditional marinara sauce infused with fresh oregano and sweetened with a bit of red bell pepper.

Sweet Oregano Sauce
2 tbl extra virgin olive oil
1/2 white onion, minced
1/2 red bell pepper, minced
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper
2 tbl chopped fresh oregano leaves
1-15oz can tomato sauce

In a medium pot, sweat the onions and bell pepper in olive oil over medium heat until the onions are soft and translucent, 5-7 minutes. Add the garlic, salt, red pepper flakes, pepper and oregano. Saute 2 minutes more to toast the garlic. Add the tomato sauce and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Season with more salt and pepper to taste.
From here you can blend up the sauce so it is smooth or keep it chunky. I blended it smooth.

Stuffed Poblanos with Spinach & Sausage
serves 4
1/2 cup bulgar
1/2 cup plus 2 tbl vegetable broth, divided
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 garlic clove, minced
1 tbl chopped fresh oregano leaves
2 tofurkey italian sausages, small dice
salt and pepper
1 head fresh spinach, roughly chopped
4 poblano peppers, halved and seeded
Sweet Oregano Sauce

Preheat the oven to 325.
Combine the bulgar with 1/2 cup room temperature or slightly warmed vegetable broth and let sit for 30 minutes. Fluff and set aside.
Saute the onions and garlic in olive oil over medium heat until slighty caramelized, 7 minutes. Add the fresh oregano and sausage and saute to crisp the sausage. Season with salt and pepper. Add the remaining 2 tbl of broth to the pan to deglaze. Cook over low heat until the liquid has been adsorbed, 3-4 minutes. Add in the spinach and cook until it has wilted, 4 minutes.  Remove from the heat and add in the bulgar. 
Add half of the sweet oregano sauce to the bulgar mix, setting the rest aside.
Taste and season with more salt and pepper if necessary.
Stuff all 8 poblano halves with the filling. Lay in a casserole dish and bake for 40 minutes. Top with remaining oregano sauce.

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