Chorizo Quinoa Stuffed Poblano Peppers With Adobo Chile T Recipe

Verified Recipe

Time: 75 minutes



  1. diced tomatoes
  2. garlic cloves
  3. chipotle pepper
  4. sugar
  5. poblano peppers
  6. chorizo sausage
  7. chili powder
  8. oregano
  9. ground cumin
  10. olive oil
  11. yellow onion
  12. tomatoes
  13. cooked quinoa
  14. monterey jack cheese
  15. sour cream
  16. avocado


  1. tomato sauce:
  2. put diced tomatoes , garlic , and chipotle peppers into a food processor or blender and blend until relatively smooth
  3. pour sauce into a medium saucepan , add sugar , and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe
  4. stir occasionally
  5. filling:
  6. brown chorizo sausage in a large saute pan or skillet with 1 t chili powder , oregano , and cumin
  7. remove and set aside
  8. pour olive oil into the same pan over medium-high heat and add onion / bell pepper
  9. saute about 5 minutes , until soft
  10. add diced tomato and cook for about 2-3 more minutes
  11. stir in quinoa , chorizo , tomato and remaining teaspoon of chili powder
  12. mix well
  13. heat oven to 400 degrees
  14. spread half of the tomato sauce in a large casserole dish
  15. stuff the peppers with the chorizo / quinoa mixture and arrange them in the casserole dish
  16. ladle the remaining sauce over the peppers and sprinkle with the cheese
  17. bake covered for 30 minutes
  18. then uncover and bake another 5-10 minutes
  19. garnish with sour cream , diced avocado , and serve with refried black beans and tortilla chips or tortillas

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