- 1 teaspoon kosher salt
- 1 teaspoon turmeric (optional)
- 2 cups rice (use any type of rice you like other than quick cooking)
- ¼ cup finely chopped fresh cilantro
- ¼ cup olive oil
- 1 pound bulk pork sausage or flavored sausage of your choice. I used a hot sausage because we like a kick)
- ½ cup diced onions
- ½ cup corn kernels (fresh is best)
- ½ cup finely diced celery
- 1 clove garlic, minced
- ½ cup cooked black beans (drained canned is fine)
- 1 pound queso fresco (or other good melting cheese), cubed, shredded, or grated.
- 8 to 10 fresh poblano peppers or banana peppers, cored and seeded (open up the the entire top so that the pepper can be easily stuffed)
- Optional Toppings:
Heat the oven to 375 F. Put 1 tablespoon of the olive oil in a large frying pan, the add the sausage, onions, corn, celery root, and garlic and sauté until the sausage is no longer pink, about 10 minutes. Stir in the beans and half of the cheese. Set aside about a cup of this topping for the casserole.
Divide the sausage mixture among the peppers, spooning it into the bottom half of each peppers. Fill the remaining half of the peppers with some of the cooked rice.
Drizzle a large, heavy baking dish with 2 more tablespoons of the olive oil (An enameled cast-iron gratin pan is nice for a 9 X 13-inch glass baking dish. You may need to use two dishes, depending on the size and shape of peppers.)
Arrange the stuffed peppers in the dish. Distribute the reserved sausage mixture and remaining rice over the top of the peppers. Sprinkle the remaining cheese all over the top. Drizzle the remaining 1 tablespoon of olive oil over the casserole. Add chopped tomato and cheese.
Cover the dish with foil, and bake until the peppers are soft when pricked with a fork, about 1 hour. Remove the cover and bake for an additional 5 minutes, or until the cheese is nicely bubbly. Let rest for at least 10 minutes before serving.