I fell in love with chorizo in Copenhagen and have had it just a handful of times since then.

But if it’s on a menu at a restaurant, you bet your bottom dollar I will be ordering it. But I have never cooked it myself, so this was a totally new experience and turned out so well! I love the spicy chorizo paired with the slightly sweet red bell pepper- they compliment each other well and is an all in one meal! You have your protein in the chorizo, your carb in the quinoa and a serving of veggies in the pepper and onions/mushrooms. That’s what I’m talkin boutttt.

So let’s get to it, I’m hungry.

You’re going to want to start by cooking the quinoa. It takes about 15 minutes to cook, so you can get two things done at once while it’s cooking. Cook according to the instructions on the package- typically it is one part quinoa to two parts water (aka 1 c quinoa and 2 c water). I just throw it all in a pot, turn it on medium heat and let it rock and roll for 15 minutes.

While the quinoa is cooking we are going to move onto the rest of the “stuffing”. Make sure your onions and mushrooms are diced up into small pieces. Heat up olive oil in a big frying pan and add the onions and shrooms. Cook those veggies for around 5 minutes, stirring it occasionally to be sure they don’t burn.

While the veggies are cooking, it’s time to chop up the chorizo.

First start by cutting it into about 1/2 inch slices. Then from there, cut each slice into quarters. The way I think about it is, I want a few pieces of chorizo per bite that I take, so they need to be small enough to make that happen. Add the chopped chorizo into the frying pan with the onion and mushrooms. The chorizo will release its oils while it’s cooking, adding flava flav to the onions/mushrooms. Cook for about 3 minutes- the chorizo will start to brown and you will smell its yumminess!

Now it’s time to combine errrthang together.

Remove the frying pan from the heat and add the cooked quinoa and spices into the frying pan and stir it all together.

And lastly, we’re going to deal with the peppers. Cut each pepper in half and remove the stem and seeds.

Heat up a large pot full of water + 1 tsp salt. When it starts to boil, add in the peppers. Keep them in there for about 5 minutes, or until they are easy to poke with a fork.

Remove from the heat and drain the water. Now the peppers re nice and soft so they are easy to eat! Stuff the peppers with the chorizo quinoa mixture, serve it up and enjoy!

Yum

Happy dinner-ing!

Emily xx

Chorizo and Quinoa Stuffed Pepper

Author: Hey Emily Ann
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

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Description

These stuffed red bell peppers are a delicious and filling meal!

Scale

Ingredients

2 Spanish chorizo
1 c quinoa, uncooked
1 yellow onion
1 c mushrooms
2 tsp smoked tobasco sauce
1 tsp paprika
1 tsp cumin
1/2 tsp salt
2 tbsp olive oil
1 tsp salt for boiling water
2 red bell peppers

Instructions

Cook 1 c quinoa per instructions on package.

While quinoa is cooking, heat up olive oil in a frying pan. Add in diced onion and mushrooms. Cook for 5 minutes, stirring occasionally.

While onions and mushrooms are cooking, chop chorizo into 1/2 inch slices, and then cut the slices into quarters. Add chorizo to frying pan.

Cook chorizo for 3 minutes, stirring occasionally. Remove from heat and add cooked quinoa and spices to the chorizo mixture in the frying pan and stir together.

Cut bell peppers in half and remove stem and seeds.

Heat up water in a large pot over medium heat and add 1 tsp salt. When water begins to boil, place the peppers in the water for five minutes. After 5 minute, they should be easy to poke with a fork. Remove from heat and drain the water.

Stuff the peppers with the chorizo quinoa mixture and serve it up!

Notes

Make sure to use Spanish chorizo!

Category: Dinner
Method: Pan Fry
Cuisine: American

Keywords: chorizo, stuffed pepper, red bell pepper, quinoa

[wpurp-searchable-recipe]Chorizo and Quinoa Stuffed Pepper – – Spanish Chorizo, quinoa (uncooked), brown onion, mushrooms, smoked tobasco sauce, paprika, cumin, salt, olive oil, salt (for boiling water), red bell peppers, , Cook 1 c quinoa per instructions on package. ; While quinoa is cooking, heat up olive oil in a frying pan. Add in diced onion and mushrooms. Cook for 5 minutes, stirring occasionally. ; While onions and mushrooms are cooking, chop chorizo into 1/2 inch slices, and then cut the slices into quarters. Add chorizo to frying pan. ; Cook chorizo for 3 minutes, stirring occasionally. ; Remove from heat and add cooked quinoa and spices to the chorizo mixture in the frying pan and stir together. ; Cut bell peppers in half and remove stem and seeds. ; Heat up water in a large pot and add 1 tsp salt. When water begins to boil, place the peppers in the water for five minutes. After 5 minute, they should be easy to poke with a fork. Remove from heat and drain the water. ; Stuff the peppers with the chorizo quinoa mixture and serve it up! ; ; – – Dinner – Lunch – Blog Post – Dinner – Lunch – Recipe – chorizo – Dinner – quinoa – recipe[/wpurp-searchable-recipe]

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