Wild Eats & Treats!

Chorizo-Stuffed Peppers

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh chorizo sausage, casings removed
• 1 cup cooked quinoa
• 1 can (14 ounces) fire-roasted diced tomatoes, drained
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 cup shredded Monterey Jack cheese
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Preparation

1. Prep the Peppers
   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly oil a baking dish and arrange the peppers upright in the dish.

2. Cook the Filling
   Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute. Add the chorizo, breaking it up with a spoon, and cook until browned and fully cooked, about 7-10 minutes.

3. Mix the Ingredients
   Remove the skillet from heat and drain any excess fat. Stir in the cooked quinoa, drained tomatoes, smoked paprika, and ground cumin. Mix until everything is well combined. Season with salt and pepper to taste.

4. Stuff the Peppers
   Stuff each bell pepper generously with the chorizo mixture. Place any remaining filling around the peppers in the baking dish. Sprinkle the Monterey Jack cheese on top of each stuffed pepper.

5. Bake
   Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

6. Garnish and Serve
   Once out of the oven, allow the stuffed peppers to cool slightly. Garnish with freshly chopped cilantro and serve with lime wedges.

Recipe Summary

These Chorizo-Stuffed Peppers are a vibrant and flavorful dish, perfect for a wholesome meal. Packed with spicy chorizo, nutritious quinoa, and savory spices, they’re topped with a melty cheese layer that will have everyone at the table reaching for seconds. These peppers are not only delicious, but also provide a hearty, gluten-free dinner option.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Calories per Stuffed Pepper: Approximately 450 calories

Enjoy the delightful aroma and flavors of this dish that celebrates vibrant ingredients with every bite!