Introduce this easy Southwest favorite to your dinner rotation. These roasted peppers stuffed with Tommy’s Fiesta Quinoa and chorizo sausage are topped with fresh avocado and cotija cheese. If your regular grocery store does not stock cotija cheese, we recommend checking your local Hispanic grocery or tortilleria. Pair with black beans and warm corn tortillas for a light and delicious meal.
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Chorizo and Quinoa Stuffed Peppers
- 2 Whole Bell Peppers
- 2 tbsp Olive Oil
- 1 bag Tommy’s Fiesta Quinoa (frozen)
- ½ cup Mexican Chorizo (Cooked, Crumbled)
- ¼ cup Cotija Cheese
- ¼ cup Scallions, sliced
- 1 Avocado, sliced
- Lime Wedges (Garnish)
- Shaved Red Onion or Radish (Garnish)
For Vegetarians: Substitute 1/2 cup black beans in place of the Mexican chorizo.
Servings: 4 Servings
Prep Time: 40 minutes
This Recipe is: Nut Free
- Preheat your oven to 425F.
- Cut both bell peppers in half lengthwise and hollow out the insides. Arrange the bell pepper
halves on a cookie sheet and drizzle lightly with olive oil.
- In a mixing bowl, combine Tommy’s Fiesta Quinoa with the cooked and crumbled Mexican
- Evenly divide the stuffing mixture between the four pepper halves, packing it in firmly.
- Transfer the stuffed peppers to the oven and bake for 20-25 minutes, or until a thermometer
inserted into the thickest part of a stuffed pepper registers 165F.
Tip: If you notice the top of your stuffing drying out during the baking process, lay some foil over the tops of the peppers.
- Transfer the roasted stuffed peppers to a serving platter or individual plates. Top with crumbled cotija cheese, avocado slices, and sliced scallions. Garnish with a little shaved radish and a fresh lime wedge. Enjoy!