These stuffed peppers are packed with delicious chorizo and quinoa mixture and topped with crumbled fresco cheese.
Course dinner, Main Course
Keyword Chorizo, quinoa, Stuffed Peppers
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
Servings 4stuffed peppers
Author Lyuba Brooke
4large red bell peppers
1Tbspvegetable oil for cooking
1/2medium yellow oniondiced
Water for cooking quinoa
Check directions on the bag of quinoa to see how much water to use for cooking quinoa. Bring water to boil over medium-high heat. Turn heat down to medium-low and add quinoa, pressed garlic, cumin, and salt. Stir, cover and simmer until quinoa is done. (Strain if you added too much water.)
While quinoa is cooking, prepare chorizo. Preheat a medium cooking pan over medium heat. Add about a tablespoon of oil. Dice onion and add it to the pan. Saute onions until translucent.
Take chorizo out of it's casing, crumble it and add it to the cooking pan. Stir well. Make sure to break up all the clumps of meat as it cooks.
Once chorizo is about half way done, add corn and diced tomato. Mix well and cook until chorizo is done. Strain any juices.
Mix cooked quinoa and chorizo mixture together and set aside.
Preheat oven to 375.
Cut tops off of bell peppers and scoop out all the seeds and membrane from inside the peppers.
Stuff peppers with chorizo and quinoa mixture.
Place peppers upright in a lightly greased baking dish. (An 8x8 baking dish usually works very well for 4 large peppers.) Cover baking dish with aluminum foil and bake for 30 minutes. Take off foil and bake for another 10-15 minutes, depending on how soft you like your peppers.
Top cooked stuffed peppers with crumbled fresco cheese right before serving.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.