Get ready to transform your ordinary weeknight dinner into an extraordinary culinary adventure! These Cheesy Andouille and Quinoa Stuffed Poblano Peppers are not just a meal, they're a flavor explosion that combines the smoky heat of poblano peppers, the rich complexity of Andouille sausage, and the protein-packed goodness of quinoa. Whether you're a spice lover, a foodie seeking bold flavors, or simply someone who wants to impress their dinner guests, this recipe is your ultimate ticket to a mouthwatering experience that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large poblano peppers
- 1 cup quinoa, cooked
- 1 cup Andouille sausage, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the poblano peppers by carefully slicing them lengthwise, removing the seeds and membranes while keeping the pepper intact. Set aside.
- In a medium bowl, combine cooked quinoa, diced Andouille sausage, half of the shredded cheese, cumin, paprika, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Generously stuff each poblano pepper with the quinoa and sausage mixture, pressing gently to pack the filling tightly.
- Arrange the stuffed peppers on the prepared baking sheet, and sprinkle the remaining cheese over the top of each pepper.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
- Serve hot as a main dish or appetizer, accompanied by a side of sour cream or salsa if desired.
Tips
- Choose firm, glossy poblano peppers without blemishes for the best texture and flavor.
- When removing seeds, wear gloves to protect your hands from potential pepper oils.
- For extra flavor, slightly char the peppers under the broiler before stuffing to enhance their smoky taste.
- Use a sharp knife to create a clean cut when splitting peppers to ensure they hold the filling well.
- Don't overstuff the peppers; leave a little room for the cheese to melt and bind the ingredients.
- If you prefer a spicier dish, add some diced jalapeños to the quinoa mixture.
- Let the peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 65mg
