Cheesy Andouille and Quinoa Stuffed Poblano Peppers
Fiery hot, roasted poblano peppers get stuffed with a cajun-style filling. Loaded with andouille sausage, quinoa and cheese, this hearty meal will satisfy even the pickiest member of your family.
Chile Rellenos….I stumbled on it once at Trader Joe’s. Weird, I know but I wasn’t really a fan of Mexican food before I had Landon….it later became a staple due to pregnancy cravings for spicy food. So….once upon a time I was starving and on my lunch break. I used to frequent Trader Joe’s during lunch to try to find new ideas for dinner when a box of frozen Chile Rellenos jumped into my cart. Well, actually, it kinda fell of the shelf and I was there to catch it with my cart. I read the description while putting it back on the shelf and, holy cow….it was stuffed with cheese! STUFFED with CHEESE! How did I not ever know about this! Back into the cart it went and then into the office microwave shortly after. And then into my mouth. Can I get another Holy Cow??? For a frozen cheese stuffed chile…this was heaven. But not quite healthy. Not too heart attack inducing but I could do better. This was not something I should eat every day.
Now Trader Joe’s is too far to visit on a frequent basis. I had to concoct something similar at home…which is easy since it’s just cheese and then most recipes call for an egg batter and then a quick frying session. All things I wanted to remedy but I didn’t want to slack on flavor. The poblano pepper is a, generally, mild pepper from Mexico. Red poblanos are significantly hotter than the green peppers I used for this recipe. On it’s own, the poblano lends a lot of flavor so I created a stuffing that could stand alone but also would be great friends with my roasted peppers. Cajun seasoning, andouille sausage and cheese are blended with the quinoa and some fire-roasted canned tomatoes in a skillet with a few other ingredients. I forgot I was supposed to stuff peppers and was stuffing my face instead by the spoonful
This recipe doesn’t take as much time as it seems but you can save even more time by assembling the night before and then popping it in the oven after work. It’s filling and (mostly) healthy, perfect for the cool weather that’s coming. I think it’s coming. It was still 80 degrees yesterday soooooo…anyway. Make these peppers and pretend your in the bayou if it’s still steamy in your neck of the woods. And if you’re looking for something a little quicker than this may I suggest this insanely popular Taco Pasta Skillet? It’s ridiculous. Or this quinoa paella that’s been featured in a couple magazines. 🙂
Get the Recipe: Cheesy Andouille and Quinoa Stuffed Poblano Peppers
- 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
- 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.