I’m so excited to share my first recipe post of the year with you guys! I created this recipe for chorizo stuffed peppers years ago and have been making it for my family for years. It’s one of our favorites! It combines spicy fresh chorizo with roasted onions and sweet potatoes and quinoa. It’s easy and so yummy!
Chorizo Stuffed Peppers with Quinoa, Sweet Potatoes and Onion
First I brown up some fresh chorizo and combine it with quinoa which is very high in fiber and protein and tampers down the spice a bit of the chorizo. If you like less spice, add more quinoa. It also stretches the filing and makes it less greasy.
While the chorizo is browning and the quinoa simmering, I roast up some chopped sweet potatoes (I leave the skin on) and white onion sprinkled with a little taco seasoning. I like for the onions to begin to brown and the sweet potato to get a little crispy around the edges.
Then I just mix it all together and you have the filling! I usually make a double batch because the filling is delicious repurposed in tacos and wraps or on top of salads.
Lastly, just fill the peppers and place in a baking dish with about a half a cup of water at the bottom. Then cover and bake at 375 degrees for 35-40 minutes. Then remove the cover, sprinkle with cheese and return to the oven just until the cheese has melted.
I love topping these with a little sour cream or nonfat Greek yogurt and some tortilla strips. You can also just use crushed tortilla chips. Dive in and enjoy! And remember, this filling is also so good in wraps and tacos!
Chorizo Stuffed Peppers with Quinoa, Sweet Potatoes and Onion
Ingredients
- 1 lb fresh chorizo (I double this)
- 1 cup cooked quinoa per pound of chorizo (more for less spice)
- 1 sweet potato, chopped
- 1 onion chopped
- 4-6 bell peppers
- 2 Tbsp Extra Virgin Olive Oil
- taco seasoning to taste
Directions
Preheat oven to 400 degrees. Chop sweet potato and onion and season with taco seasoning. Roast for about 25 minutes. While potato and onion roast, brown chorizo in a large saute pan and cook quinoa. Then wash bell peppers, slice off tops and deseed. Combine all ingredients in the saute pan and ladle into peppers. Place stuffed peppers into a baking dish, with 1/2 cup water in the bottom and cover. Bake for 35-40 minutes, then remove the cover and sprinkle with cheese. Return to oven just until cheese melts. Serve with sour cream and tortilla chips.
Other garnish ideas:
- avocado
- diced tomatoes
- salsa
- cilantro
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