What do these have in common:

Halfway between the Allegheny and the Susquehanna Rivers.

Gobbler’s Knob. 

How much wood does a wood chuck chuck?  

Yes.  You guessed it.  It’s Groundhog Day!

Punxsutawney Phil, Seer of Seers, Sage of Sages, Prognosticator of Prognosticators and Weather Prophet Extraordinary is making his annual debut today.  I certainly hope it is as cloudy, dark and damp in Pennsylvania as it is here in Florida today because I certainly am not happy with these chilly days. 

It doesn’t make sense to me that if it is clear and bright winter will be with us longer and if it is dark and dreary spring is right around the corner.  I just don’t get that.  Seems like trickeration to me. 

What I do get is the chow down we had on Stuffed Poblanos with pork sausage (AKA  ground hog).   These little beauties are just like the movie.  Once you have them you’ll want to have them over and over.  Simple ingredients that pack extraordinary flavor! 

STUFFED POBLANO PEPPERS

4 poblanos, cut in half, seeds removed 

1 tbsp oil

1 roll Jimmy Dean’s pork sausage

1 small onion, diced

1 small red bell pepper, diced

2 tomatoes, diced

1 small pkg yellow rice

1 tsp salt

1/2 tsp black pepper

1 cup shredded Monterey Jack cheese

sour cream, optional

additional cheese for grating, optional

Cook rice according to package directions.  Roast poblano peppers for about 10 minutes on a gas stovetop or in the broiler until the skins begin to blister. Put the peppers in a bowl and cover with plastic wrap for about 10 minutes. After 10 minutes, remove the skins from the poblanos with your fingers or a paring knife.  (Do not fret if all the skin doesn’t come off.) 

Meanwhile, add the oil to a skillet, crumble the sausage and begin to brown.  About halfway through, add the onion and red bell pepper and saute until soft.  Put the mixture into a large bowl.  Add the tomatoes, salt and pepper and cheese.  Stir to combine.

Fill the peppers with the mixture and place in a baking dish.  Bake at 350 for about 20 minutes or until heated through.

Garnish with additional grated cheese and sour cream.

NOTE:  The poblanos add a touch of heat to this dish so feel free to substitute green bell peppers to tone it down.