Cheesy Andouille and Quinoa Stuffed Poblano Peppers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yield: 5 servings
Serving Size: 1 pepper
Ingredients
5 Green Poblano Peppers
2 4 ounce andouille sausage links, diced
1 cup diced vidalia onion
3 garlic cloves, minced
1 1/2 cups cooked quinoa
1 14 ounce can diced tomatoes, I used Muir Glen Fire Roasted Tomatoes
3 tablespoons cajun seasoning, I used McCormick Cajun Seasoning
1 1/2 cups shredded colby jack cheese, divided
1 14 ounce can unsalted tomato sauce
2 tablespoons garlic powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
Instructions:
Preheat a broiler on high.
Place the poblanos on a baking sheet and broil until the entire surface is charred and blistered turning the peppers as needed, approximately 10 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap. Set aside.
Preheat the oven to 425 degrees.
In a large skillet, cook the sausage until browned and it has rendered some of it’s fat. Add the onion to the pan and cook until softened. Add the garlic and cook for one minute. Turn off the heat and stir in the quinoa, diced tomatoes, cajun seasoning and 1 cup of cheese. Set aside.
In a small bowl, stir together the tomato sauce, garlic powder, salt and pepper. Pour the mixture into the bottom of a 9 x 13 inch baking dish.
Carefully peel the skins off the peppers and cut a slit up one side of the pepper. Remove the seeds by gently wiping them away with your hands. Holding the pepper in one hand, slowly spoon the quinoa mixture into the pepper being sure to fill it completely. Place the pepper in the baking dish seam side up and repeat procedure to fill the remaining peppers. Top the peppers with the remaining cheese and bake for 25 minutes.
Serve immediately.