Chorizo & Quinoa Stuffed Poblano Peppers With Adobo Chile T - cooking recipe

Ingredients

1 (28 ounce) can diced tomatoes
3 -4 garlic cloves, peeled
1 -4 chipotle pepper, packed in adobo sauce (1 for mild 2-3 for medium, and 3-4 for spicy)
1 tablespoon sugar
4 large poblano peppers, split in half and seeds removed
1 lb ground chorizo sausage, removed from casings if applicable
2 teaspoons chili powder, split
1 teaspoon oregano
1 teaspoon ground cumin
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 medium tomatoes, diced
1 cup cooked quinoa (in broth)
2 cups shredded monterey jack cheese or 2 cups Mexican blend cheese
sour cream (optional)
avocado (optional)

Preparation

Tomato sauce:
Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. 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 (about 15-20 minutes). Stir occasionally.
Filling:
Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.