Quinoa Stuffed Poblano Peppers

These South American-style stuffed peppers are a perfect entrée or appetizer for any party!

Yield: 12 servings


  • 6 poblano peppers, sliced in half lengthwise, seeds removed
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 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 chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Place poblano peppers in a single layer on an aluminum foil lined baking sheet. Set aside.
  2. Combine quinoa and water in a medium saucepan; bring to a boil, then let simmer until water is absorbed, about 15 minutes. Set aside.
  3. 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.
  4. 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.
  5. Transfer filling equally between poblano pepper halves. Bake for 20 to 25 minutes. Serve immediately.

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