Soyrizo Stuffed Poblano Peppers
with quinoa / corn / cheese
Leftover quinoa from earlier in the week combined with vegetables and soyrizo make an easy filling for baked stuffed peppers.
Smarts: Test the peppers towards the end of the suggested cook time to be sure they are done to your liking. We find that some people prefer their peppers to be super tender and others prefer that they still have a bit of crunch.
- Quinoa, uncooked - 1/2 cup
- Stock, any type - 1 cup
- Peppers, poblanos - 4, sliced in half from stem to base (sub bell peppers)
- Onions, medium and red - 1/2, chopped
- Coleslaw mix - 5 oz, chopped
- Cilantro - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Soyrizo - 16 oz
- Corn, frozen - 1 cup
- Cumin - 1 tsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
- Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
- Water - 2 Tbsp
- Foil - for baking
- Cheese, shredded Mexican blend - 1 1/2 cups (sub shredded cheddar)
- Sour cream - for serving (sub plain or Greek yogurt)
- Quinoa - (Skip if quinoa was made ahead for Monday; if prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Peppers / Onions / Coleslaw mix - Prep as directed. Store peppers in one container. Combine onions and coleslaw mix. (The coleslaw mix will be easier to stuff in the peppers if it’s in smaller pieces.) (Can be done 5 days ahead)
- Cilantro - Chop cilantro.
- Heat oven to 450F / 232C.
- Arrange peppers in a single layer, cut-side up in a large baking dish (use two if needed).
- Heat a large skillet or wok with oil over medium-high heat. Add soyrizo and saute until soyrizo is broken apart and starting to brown, ~5 minutes. If there is excess oil in the pan, drain.
- To soyrizo, add onions and coleslaw mix and saute until tender, 3 to 4 minutes. Add corn, cumin, and a pinch of salt. Saute for 1 minute more.
- Pour tomatoes (including liquid) and adobo sauce over vegetables and simmer until liquid reduces, ~2 minutes.
- Remove from heat and stir in quinoa.
- Press soyrizo filling into peppers, mounding it over top if needed. (Since peppers vary in size, you may have some filling leftover. Just leave the extra filling out and serve it alongside the peppers.)
- Pour water into the baking dish.
- Cover peppers tightly with foil. Bake, covered, until peppers soften, 25 to 30 minutes.
- Remove foil and top peppers with cheese. Bake, uncovered, until cheese melts, ~5 minutes more.
- Serve peppers with sour cream and cilantro on top. Enjoy!
Used a mix of poblano and bell peppers and both were very good. Next time I'd add a bit more salt to the filling. I left out the corn and we had corn on the cob as a side instead.0 Helpful
I chose Paleo version because it was closer to what I made, but in reality it was more like Keto/Low Carb variation. I added cheese to the Paleo version. Also, served Coleslaw from the original Barbacoa recipe on the side instead of mixing it into stuffing. The resulting dish was even more enjoyable than the Barbacoa Tacos.0 Helpful
Very easy and delicious.0 Helpful
We enjoyed this! Messed up the pepper cooking instructions just due to oversight on our part, so ended up mostly doing it in reverse (added water after we'd been baking them with stuff in them) and they still turned out fine!0 Helpful
This was so tasty and really easy! We ended up using canned green chillies instead of adobo (we couldn't find it that day), and it still turned out excellent!0 Helpful
Yummy!! We like the soyrizo. We would recommend extra corn and also perhaps an avocado and tomato salad on the side.0 Helpful