Baked Over-stuffed Poblano Peppers with Chorizo Sausages
Prep: 20 Minutes
Cook: 20 Minutes
Serves: 4 People
Andouille sausage, black beans, quinoa and feta cheese are all stuffed inside blackened Poblanos peppers for a high-protein meal.
- 1/3 cup dry quinoa
- 4 small Poblano peppers, stemmed
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- 1 cup canned low-sodium black beans, rinsed and drained
- 3 Niman Ranch Chorizo Sausages, sliced into 8 pieces each
- ½ cup diced tomato, plus more for serving
- 1/3 cup fresh-crumbled feta cheese, plus more for serving
- Srirachi sauce
- Avocado, lime wedges and cilantro for serving
- Make quinoa according to package directions, and set aside.
- Heat broiler to high with rack 4 to 6 inches from heat. Split poblano peppers down one side, leaving the pepper in one piece. Remove seeds and white pith, and lay skin side up, on a greased baking sheet. Broil 5 to 10 minutes, turning several times, until tender all over, and blackened in spots. Place peppers in a sealed plastic bag for 5 minutes. Rinse under cool water, to remove the blackened skin, and any remaining seeds. Blot dry with a paper towel.
- Heat oven, with rack in the center, to 350°F. Transfer peppers to a baking dish. Toss together the salt, cumin, beans, cooked quinoa, and chorizo then divide among the peppers. Top with tomato and feta cheese.
- Bake until completed heated through, about 20 minutes. Serve with avocado, fresh lime wedges, and Srirachi sauce. Garnish with cilantro.