Chorizo and Beef Quinoa Stuffed Pepper Recipe

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.

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.