Cheesy Andouille and Quinoa Stuffed Poblano Peppers always spice things up! Fiery hot roasted poblano peppers are stuffed with a Cajun-style filling that’ll make your mouth water. Ingredients like andouille sausage, quinoa, and gooey cheese will excite your taste buds all while keeping you nice and full.

A cooked stuffed pepper is being dug into with a fork.

Cheesy Andouille and Quinoa Stuffed Poblano Peppers

If you’re a fan of chile rellenos, you’re going to obsess over these stuffed poblano peppers! They’ve got the cheesy goodness of a typical chile rellenos, but with added ingredients like flavor packed andouille sausage and filling quinoa. This is an exciting, filling, and slightly spicy dish that’s perfect for when the kids are sleeping over at a friend’s house!

With that being said, poblano peppers truly aren’t that spicy. I know we all gauge spice levels differently, but these Mexican peppers are mild in comparison to others! If you’re a spicy food fanatic and want to increase the heat of this easy dish, try replacing the green poblano peppers I use with red ones. They’re significantly spicier! The main reason I love green poblano peppers isn’t for the spice, but for the incredible natural flavor they have.

The flavor packed stuffing that I use to fill my poblano peppers could stand on its own, but it’s so much better when complimenting the 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. Of all the way you could describe this easy stuffed peppers recipe, there’s one word you cold never use – bland.

The ingredients for stuffed poblano peppers are presented on a white surface.

How to Make It

Preheat. Preheat your broiler on high.

Broil the poblanos. 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 again. Preheat your oven to 425°F.

Make the stuffing. 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.

Make it saucy. 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.

Prep the peppers. 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.

Stuff the peppers. 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.

Bake. Top the peppers with the remaining cheese and bake for 25 minutes.

Four cooked stuffed peppers are arranged in a white baking dish.

Can I make this ahead of time?

Totally! Just assemble everything the night before, then pop the dish into the oven when you’re ready to bake it. Make sure you wrap your baking dish tightly with foil or plastic wrap before placing in the fridge for optimal freshness.

How long will these stuffed pepper stay fresh?

Once cooked, any leftovers you have of these stuffed peppers will stay fresh for about 3-4 days. To reheat, I recommend popping them back into the oven for just a few minutes until warmed through. I don’t recommend using the microwave, as it’ll take away from the desired texture.

How can I make them spicier?

Besides swapping the green poblanos for red ones, you can also make this dish spicier by adding some crushed red pepper flakes and/or cayenne powder to the filling. Also, feel free to serve these peppers with your favorite hot sauce!

A pepper is being lifted from the baking dish.

Here are just a few more of my favorite spicy recipes!

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Get the Recipe: Cheesy Andouille and Quinoa Stuffed Poblano Peppers

We love this for family dinners! So easy and can be prepped ahead as part of your meal plan!
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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.
Serving: 1g, Calories: 432kcal, Carbohydrates: 34g, Protein: 22g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 66mg, Sodium: 1591mg, Potassium: 1074mg, Fiber: 7g, Sugar: 11g, Vitamin A: 3385IU, Vitamin C: 111.9mg, Calcium: 356mg, Iron: 4.9mg