Quinoa Stuffed Poblano Peppers
Elevate your dining experience with our tantalizing Quinoa Stuffed Poblano Peppers. Roasted poblano peppers embrace a delectable filling of quinoa infused with the robust kick of jalapeño cheddar sausage, hearty black beans, and a vibrant medley of fresh cilantro and zesty lime juice. Every bite harmoniously blends the smoky, spicy, and tangy notes, while the creamy cheese from the sausage complements the earthy quinoa. Topped with a sprinkle of cilantro, these peppers offer a symphony of flavors that's both satisfying and irresistible.
- 6 poblano peppers (sliced in half lengthwise, seeds removed)
- 3/4 cups quinoa
- 1 1/2 teaspoon water
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 3 links Greenridge Farm Jalapeno Cheddar Sausage (cut into small pieces)
- 1, 15-ounce can black beans (drained and rinsed)
- 1/3 cup lime juice
- 1/4 cup cilantro (chopped)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Place poblano peppers in a single layer on an aluminum foil lined baking sheet. Set aside.
Combine quinoa and water in a medium saucepan; bring to a boil, then let simmer until water is absorbed, about 15 minutes. Set aside.
Preheat oven to 375 degrees. In a in a large skillet, heat the oil over medium-high heat. Add onion and garlic and cook, stirring often for 3 to 4 minutes.
Add sausage, black beans, lime juice, cilantro, cumin, salt, and pepper to skillet. Continue cooking until most of the lime juice is absorbed, about 2 to 3 minutes. Remove from heat and add cooked quinoa; stir to combine.
Transfer filling equally between poblano pepper halves. Bake for 20 to 25 minutes. Serve immediately.