Anything is good when you stuff it in a pepper.

Poblano peppers are perfect. They have flavor and a subtle heat.  They come alive when roasted and you can truly stuff them with anything. I’ve been trying to ease off the carb train (which is funny because I also have begun to bake bread) so I didn’t want to stuff them with rice. Clearly jicama is the next choice… said no one ever….

jicama and andouille stuffed poblano peppers


  • 2 cups jicama diced
  • 3 poblano peppers
  • 2 andouille sausages diced
  • 1/2 red onion diced
  • 1 avocado diced
  • 1/2 teaspoon cumin
  • 1/2 dried cilantro (or 1T fresh)
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon smoked paprika
  • Big pinch of salt and pep

Roast the peppers in a 400 degree oven for about 20 minutes.  Allow them to cool before handling them! Slice in half and remove the seeds and pulp. Set aside.

In a large mixing bowl mix jicama, sausage, onion, avocado and spices. Fill the peppers with your mixture and pop back into the hot oven.  Cook covered for 20-30 minutes.

The jicama doesn’t completely soften but the texture is similar to the classic rice filling! Top with cheese, sour cream, salsa or cilantro!

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