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Chorizo & Quinoa Stuffed Bell Peppers

Chorizo & Quinoa Stuffed Bell Peppers

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1 hr 20 min Min
4
Servings
12
ingredients

These Chorizo & Quinoa Stuffed Bell Peppers are stuffed with chorizo and quinoa mixture, topped with Chihuahua cheese. Is a must try recipe!

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Ingredients

7 Steps to complete

  • 1
    Pre-heat conventional oven to 400F.
  • 2
    Arrange peppers in an 8”x8” baking dish with the hollowed sides facing upward and set aside.
  • 3
    In a small saucepan add ½ cup of vegetable stock, rinsed quinoa. Bring to a boil over high heat, cover with lid and reduce heat to low, simmer for 12-15 minutes, or until all of the water has evaporated.
  • 4
    Pre-heat a medium pan for 1 minute on medium heat. Cook chorizo for 4 minutes (break up chorizo while cooking). Add red onion and cook for 2 minutes. Add garlic, corn, cranberries and cook 1 minute. Let mixture cool for 5 minutes and set aside.
  • 5
    Add cooked quinoa and ½ cup of Chihuahua® cheese into the chorizo mixture. Fold mixture until combined. Divide mixture into 4 portions (about ½ cup) stuff each halved pepper. Top each pepper with remaining Chihuahua® cheese about 2 Tbsp.
  • 6
    Pour ¼ cup vegetable stock into the baking dish, avoid pouring stock onto the peppers.
  • 7
    Cover baking dish with foil and bake for 15 minutes. Remove foil and bake for an additional 20 minutes. Serve with sour cream and enjoy!
Pre-heat conventional oven to 400F. ; Arrange peppers in an 8”x8” baking dish with the hollowed sides facing upward and set aside. ; In a small saucepan add ½ cup of vegetable stock, rinsed quinoa. Bring to a boil over high heat, cover with lid and reduce heat to low, simmer for 12-15 minutes, or until all of the water has evaporated. ; Pre-heat a medium pan for 1 minute on medium heat. Cook chorizo for 4 minutes (break up chorizo while cooking). Add red onion and cook for 2 minutes. Add garlic, corn, cranberries and cook 1 minute. Let mixture cool for 5 minutes and set aside. ; Add cooked quinoa and ½ cup of Chihuahua® cheese into the chorizo mixture. Fold mixture until combined. Divide mixture into 4 portions (about ½ cup) stuff each halved pepper. Top each pepper with remaining Chihuahua® cheese about 2 Tbsp. ; Pour ¼ cup vegetable stock into the baking dish, avoid pouring stock onto the peppers. ; Cover baking dish with foil and bake for 15 minutes. Remove foil and bake for an additional 20 minutes. Serve with sour cream and enjoy!

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