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!