Chicken and Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce

Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper SaucePretty poblano peppers, stuffed and lined up all in a row. When I looked down at them  sitting in their vibrant red sauce, I knew I needed to grab a quick picture  before they went into the oven. I wasn’t planning to do a post about them, but after I shared this picture on Instagram/Facebook/Twitter, I had requests for the recipe.

So here we go, with just one picture that will have to do, taken on my iphone.

When we first moved here from California the only place you could find poblano peppers was in the latino market we had in town. Not exactly around the corner from me, but when I wanted to take care of my Mexican craving, I would make a point to drive out and get them. Thankfully a lot has changed since then, and all of our grocery stores carry a wide variety of chile peppers. I still can’t figure out why they don’t seem to know the code when I get up to the register though, or what the pepper is called…?  Even if I have to wait while the checker calls for help, I don’t mind (too much), because I am grateful they have them for me to roast when I get home.

I roast poblano peppers and stuff them with all sorts of things like shrimp & goat cheese, roasted vegetables & Monterey Jack, Corn & Feta…the list goes on. It usually comes down to what I have in the refrigerator at the time, and then it all comes together. They are a favorite in our house regardless of the filling, and they are popular with me too, because on busy days I can prepare them ahead and pop them into the oven just before dinner.

So here you go, Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce. I hope you like them!

Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce

Chicken and Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce (4 servings)
 
Ingredients
  • 8 large poblano peppers
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 1 pound chicken Italian sausage, removed from casing
  • 3 cloves garlic, minced
  • 1½ cups cooked quinoa
  • ¼ cup chicken broth
  • Salt & pepper
  • Roasted Red Pepper Sauce:
  • 1 tablespoon olive oil
  • ¼ cup minced shallots
  • 2 cloves chopped garlic
  • 4 red bell peppers (may use jarred roasted red peppers)
  • 1 cup chicken broth
  • Salt & pepper
Instructions
  1. Line the top oven rack with aluminum foil. Place peppers on foil under broiler until blackened on all sides. Enclose in foil 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  2. Meanwhile, heat olive oil in a medium skillet over medium high heat. Add onion, red peppers and sausage. Use a stiff spatula to break the sausage into several pieces. Cook until chicken sausage is cooked through, about 7-8 minutes. Add garlic; cook and stir an additional minute. Add cooked quinoa and chicken broth, season with salt and pepper, and stir to combine. Remove from heat.
  3. Carefully spoon filling into peppers, pulling up sides of peppers to close slightly. Ladle enough Roasted Red Pepper Sauce (recipe follows) to cover the bottom of a 13x9" pan. Place stuffed peppers atop sauce. Cover with aluminum foil and bake 20-25 minutes, or until heated through.
  4. For sauce:
  5. Line the top oven rack with aluminum foil. Place peppers on foil under broiler until blackened on all sides. Enclose in foil 10 minutes. Peel, seed, and coarsely chop bell peppers.
  6. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

 

 

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