Chorizo and Beef Quinoa Stuffed Pepper
The recipe Chorizo and Beef Quinoa Stuffed Pepper can be made in around 30 minutes. For $3.69 per serving, you get a main course that serves 4. One portion of this dish contains around 51g of protein, 37g of fat, and a total of 689 calories. This recipe from Pink When has 1254 fans. Head to the store and pick up jack cheese, cayenne, chili powder, and a few other things to make it today. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Similar recipes include Pepper-Stuffed Peppers with Chorizo, Chorizo & Red Pepper Stuffed Potatoes With Roasted Garlic Aioli, and QUINOAn AND GROUND TURKEY STUFFED PEPPER.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
bell peppers
½ tsp cayenne
¼ tsp chili powder
1 pound chorizo
¼ tsp cumin
green onion tops
¼ cup mixed monterrey jack and cheddar cheese
1 pound lean ground beef
1 cup quinoa
Equipment:
frying pan
oven
mixing bowl
Cooking instruction summary:
The first thing you will want to do is heat the oven to 350, boil the water for the quinoa, and in a separate skillet brown the beef and chorizo together. Drain the meat mixture well, and then place into a medium mixing bowl.Once your quinoa is fully cooked, add it to the mixing bowl. Add the green onion tops, cumin, cayenne, chili powder, and monterrey jack and cheddar cheese. Mix well.Cut the tops from your bell peppers and scoop out any remaining seeds.Then take your meat mixture and start stuffing the bell peppers until they are full. Sprinkle with a little cheese and then bake in the oven for about 10 minutes until the bell pepper has softened. Serve immediately.
Step by step:
1. The first thing you will want to do is heat the oven to 350, boil the water for the quinoa, and in a separate skillet brown the beef and chorizo together.
2. Drain the meat mixture well, and then place into a medium mixing bowl.Once your quinoa is fully cooked, add it to the mixing bowl.
3. Add the green onion tops, cumin, cayenne, chili powder, and monterrey jack and cheddar cheese.
4. Mix well.
5. Cut the tops from your bell peppers and scoop out any remaining seeds.Then take your meat mixture and start stuffing the bell peppers until they are full. Sprinkle with a little cheese and then bake in the oven for about 10 minutes until the bell pepper has softened.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
