Quinoa and Chorizo Stuffed Bell Peppers Recipe

5 from 1 vote

These stuffed peppers are packed with delicious chorizo and quinoa mixture and topped with crumbled fresco cheese.

Prep Time10

Cook Time1 10

Total Time1 20

Course: dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free, Halal, Kosher

Servings: stuffed peppers

Calories: 454kcal

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, garlic powder, cumin, and salt. Lower the heat to low, stir, cover and cook until quinoa is done.
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.

Swap the chorizo for another pork or chicken sausage if you wish. If you want to use ground turkey or ground chicken, note that you will need to add quite a bit more seasoning since chorizo is well seasoned.
No queso fresco on hand? Cotija or a mild feta both work.
Leftover filling makes a great burrito bowl base if you have extra.