Cajun Stuffed Poblano Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 184.6
- Total Fat: 3.4 g
- Cholesterol: 15.8 mg
- Sodium: 766.2 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.5 g
- Protein: 13.8 g
View full nutritional breakdown of Cajun Stuffed Poblano Peppers calories by ingredient
Introduction
A cajun twist to a stuffed poblano A cajun twist to a stuffed poblanoNumber of Servings: 6
Ingredients
-
6 Poblano Peppers (Charred on the grill)
3/4 Cup Rainbow quinoa (Any grain/rice can be substituted)
1 1/2 Cup Water
Dash Salt
1 Chicken Andoullie Sausage Link - Pre Cooked
8 Oz Raw Fresh Sea Scallops (Can sub with Shrimp)
2 Cloves Garlic Minced
1 Onion Finely Chopped
1 Zucchini Finely Chopped
1 Summer Squash Finely Chopped
1 Cup Sliced Mushrooms
1-3 Tsp Cajun Seasoning (To Taste)
1 Cup Canned Tomato Sauce
1 Tsp Olive Oil
Tips
Use more or less creole seasoning to get the desired spiciness. You can also ad in additional tomato sauce for a saucier filling.
Directions
Coat the peppers with a bit of olive oil and throw them on the grill to char. If your sausage is not already pre cooked, place this on the grill as well.
Cook Quinoa - let soak in cool water for 5 minutes. Discard the water and put in 1 1/2 cups water and dash salt. Bring to a boil on the stove in a medium sauce pan. Cover tightly and reduce to simmer about 15 minutes or until water is absorbed.
Saute vegetables in a large pan in 1 tsp olive oil. Season with desired amount of creole seasoning. Ad in chopped and cooked sausage and raw scallops. Cook until scallops are just done. Ad in tomato sauce and cooked quinoa and cook for 3 more minutes.
Remove tops, seeds and skin from peppers. Stuff with filling mixture. Put in a glass dish and bake in a preheated 350 degree oven for about 20 minutes.
Serving Size: Makes 6 stuffed peppers - 1 serving each
Cook Quinoa - let soak in cool water for 5 minutes. Discard the water and put in 1 1/2 cups water and dash salt. Bring to a boil on the stove in a medium sauce pan. Cover tightly and reduce to simmer about 15 minutes or until water is absorbed.
Saute vegetables in a large pan in 1 tsp olive oil. Season with desired amount of creole seasoning. Ad in chopped and cooked sausage and raw scallops. Cook until scallops are just done. Ad in tomato sauce and cooked quinoa and cook for 3 more minutes.
Remove tops, seeds and skin from peppers. Stuff with filling mixture. Put in a glass dish and bake in a preheated 350 degree oven for about 20 minutes.
Serving Size: Makes 6 stuffed peppers - 1 serving each