Ingredients:
- 1 cup (200g) Quinoa, rinsed well
- 2 cups (475ml) Vegetable broth
- 1/2 teaspoon Salt
- 1 tablespoon (15ml) Olive oil
- 1 pound (450g) Mexican Chorizo, casings removed
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 (14.5 ounce/411g) can Diced tomatoes, undrained
- 1 (15 ounce/425g) can Black beans, rinsed and drained
- 1 cup (120g) Corn kernels, frozen or fresh
- 1/2 cup (50g) Shredded Monterey Jack cheese, divided
- 1/4 cup (5g) Chopped fresh cilantro, plus more for garnish
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Smoked paprika
- Salt and freshly ground black pepper to taste
- 2 large Bell peppers (various colors – red, yellow, orange), halved lengthwise and seeded
- 1/4 cup (60ml) Water
Instructions:
- Cook the Quinoa: Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the liquid is absorbed. Fluff with a fork.
- Prepare the Chorizo Filling: Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Sauté Aromatics: Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Combine Filling Ingredients: Stir in diced tomatoes, black beans, corn, cooked quinoa, 1/4 cup (25g) of the Monterey Jack cheese, cilantro, chili powder, cumin, smoked paprika, salt, and pepper. Mix well and simmer for 5 minutes, stirring occasionally.
- Prepare the Peppers: Preheat oven to 375°F (190°C). Place bell pepper halves cut-side up in a 9x13 inch baking dish. Add water to the bottom of the dish.
- Stuff the Peppers: Fill each bell pepper half generously with the chorizo-quinoa mixture.
- Bake: Sprinkle the remaining 1/4 cup (25g) of Monterey Jack cheese over the stuffed peppers. Bake for 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh cilantro. Serve hot.