Chorizo Quinoa Stuffed Poblano Peppers with Adobo Chile T
Packed with bold, smoky flavors and vibrant textures, these Chorizo Quinoa Stuffed Poblano Peppers with Adobo Chile Sauce are the ultimate weeknight dinner upgrade. Tender roasted poblano peppers are generously filled with a hearty mixture of fluffy quinoa, spicy chorizo, black beans, sweet corn, and diced tomatoes, all seasoned with fragrant cumin and paprika. Topped with a luscious homemade chipotle adobo cream sauce and melty cheddar cheese, this dish brings a perfect balance of heat and creaminess to the table. With just 20 minutes of prep time and a beautiful presentation, these stuffed peppers are as easy to make as they are impressive to serve. Don’t forget the finishing touch of fresh cilantro for a vibrant pop of color and flavor! A true fiesta of tastes and textures, they’re gluten-free, customizable, and ideal for feeding a crowd.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Quinoa
- 2 cups Chicken or vegetable stock
- 8 oz Chorizo sausage
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 cup Diced tomatoes (canned)
- 1 cup Black beans
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 can (7 oz) Chipotle peppers in adobo sauce
- 0.5 cup Heavy cream or sour cream
- 1 cup Cheddar cheese, shredded
- 0.25 cup Cilantro, chopped
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut a slit down one side of each poblano pepper and carefully remove the seeds and membranes. Place the peppers on a baking sheet and roast them in the oven for 10-12 minutes, or until the skins are slightly charred and softened. Remove from the oven and let cool.
While the peppers roast, rinse the quinoa under cool water. In a medium saucepan, bring the chicken or vegetable stock to a boil. Add the quinoa, cover, reduce heat to low, and let simmer for 15 minutes or until fully cooked. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Remove the casing from the chorizo sausage, then add it to the skillet. Sauté for 5-7 minutes, breaking it apart with a wooden spoon, until cooked through and slightly crisp.
Add the diced onion to the skillet and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Mix the diced tomatoes, black beans, and corn into the skillet. Stir in the cooked quinoa, ground cumin, paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to meld, then remove from heat.
Carefully stuff each roasted poblano pepper with the quinoa and chorizo mixture. Place the stuffed peppers in a baking dish.
Blend the chipotle peppers in adobo sauce with the heavy cream or sour cream in a blender or food processor until smooth. Drizzle the adobo chile sauce over the stuffed peppers.
Sprinkle shredded cheddar cheese over the top of the stuffed peppers. Bake in the oven at 400°F (200°C) for 15 minutes, or until the cheese is bubbly and golden.
Garnish with chopped cilantro and serve hot. Enjoy!
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
