Spicy Chorizo and Quinoa Stuffed Peppers
A delightful combination of spicy chorizo sausage, nutritious quinoa, and fresh peppers make this dish a flavorful and healthy option for any meal. Perfectly seasoned and topped with cheese, these stuffed peppers are sure to satisfy your cravings!
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Ingredients
Yields 4 servings
- (4) bell peppers
- (1 cup) quinoa
- (2 cups) vegetable broth
- (8 oz) chorizo sausage, casing removed
- (1) small onion, diced
- (3 cloves) garlic, minced
- (1 teaspoon) smoked paprika
- (1 teaspoon) ground cumin
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) salt
- (1 cup) diced tomatoes, canned
- (1 cup) shredded cheese (cheddar or your choice)
- (2 tablespoons) olive oil
- (1/2 cups) fresh cilantro, chopped (for garnish)
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
Slice the tops off the (4) bell peppers and remove the seeds and membranes. Set them aside.
- 3
In a medium saucepan, combine (1 cup) quinoa and (2 cups) vegetable broth. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- 4
While the quinoa is cooking, heat (2 tablespoons) olive oil in a large skillet over medium heat. Add (1) diced onion and sauté for 3-4 minutes until translucent.
- 5
Add (8 oz) chorizo sausage to the skillet, breaking it apart with a spatula. Cook until browned, about 6-8 minutes. Add (3 cloves) minced garlic, (1 teaspoon) smoked paprika, (1 teaspoon) ground cumin, (1/2 teaspoon) black pepper, and (1/2 teaspoon) salt. Stir to combine and cook for another 1-2 minutes until fragrant.
- 6
Once the quinoa is ready, combine it in the skillet with the chorizo mixture. Stir in (1 cup) canned diced tomatoes. Mix well and remove from heat.
- 7
Spoon the quinoa and chorizo filling into each prepared bell pepper. Place the stuffed peppers upright in a baking dish.
- 8
Sprinkle (1 cup) shredded cheese evenly over the top of the stuffed peppers.
- 9
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- 10
Remove from the oven and let cool slightly. Garnish with (1/2 cup) fresh chopped cilantro before serving.
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