Spicy Stuffed Peppers

1. Preheat broiler. Place poblanos on a foil-lined baking sheet. Put the pan into the oven and broil them, turning every few minutes, until skin is completely blackened and blistered on all sides. Immediately remove the pan from the oven, place poblanos is a large bowl and cover tightly with plastic wrap. Let them steam at least 15 minutes. Peel charred skin from the peppers. Cut a slit down one side and carefully remove seeds. Set peppers aside. Turn oven down to 375 F.

2. Meanwhile, remove casing from chicken sausage and place in a large skillet over medium heat. Break the sausage into small pieces and stir frequently until cooked through, about 7-8 minutes. Remove from pan, drain any fat and set aside.

3. Heat olive oil in the same skillet. Add red pepper, onion, and mushrooms and cook, stirring occasionally, until onion is translucent and mushrooms are soft, about 6-7 minutes. Add garlic and tomatoes and cook 2 minutes more. Stir in corn, cilantro, sour cream, and chicken sausage. Remove from heat.

4. Place peppers on another foil-lined baking sheet. Stuff with the chicken sausage mixture and top with cheese. Bake 10-12 minutes or until cheese is melted and bubbly.