Baked Over-stuffed Poblano Peppers with Chorizo Sausages
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
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.