Chorizo and Beef Quinoa Stuffed Pepper

4 steps · 30 min total

1. 01

   Brown Meat, Cook Quinoa

   Preheat your oven to 350 °F. Start boiling water for the quinoa in one pot, and in a separate skillet, brown the ground beef and chorizo together. Once the meat is cooked through, drain any excess fat well.

   Transfer the drained meat mixture to a medium mixing bowl, ready for the other filling ingredients.

2. 02

   Combine Filling Ingredients

   Once the quinoa is fully cooked, add it to the mixing bowl with the browned meat. Stir in the green onion tops, 1/2 teaspoon cayenne, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and the 1/4 cup mixed Monterey Jack and cheddar cheese. Mix everything together until it's evenly combined.
3. 03

   Prep Bell Peppers

   Carefully cut the tops from your bell peppers. Use a spoon or your hands to scoop out any remaining seeds and membranes from the inside.
4. 04

   Stuff and Bake Peppers

   Take the prepared meat and quinoa mixture and generously stuff each bell pepper until it's full. Sprinkle a little extra cheese over the top of each stuffed pepper.

   Place the stuffed peppers in the preheated oven and bake for about 10 minutes, or until the bell pepper walls have softened slightly. Serve them immediately while they're still warm.