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!
Keyword: stuffed peppers
5Green Poblano Peppers
2 4ounceandouille sausage linksdiced
1cupdiced vidalia onion
1 1/2cupscooked quinoa
1 14ouncecan diced tomatoesI used Muir Glen Fire Roasted Tomatoes
3tablespoonscajun seasoningI used McCormick Cajun Seasoning
1 1/2cupsshredded colby jack cheesedivided
1 14ouncecan unsalted tomato sauce
1teaspoonfresh 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.