Quinoa Corn and Chorizo Stuffed Peppers
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 50 mins
-
Servings
8 servings
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Calories
389 kcal
-
Course
Main Course, Lunch, Dinner
Quinoa Corn and Chorizo Stuffed Peppers
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Quinoa Corn and Chorizo Stuffed Peppers - Tender and packed with homemade chorizo, steamed quinoa, corn and topped with pepper jack cheese.
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Ingredients
- 1 lb ground pork
- 3 tbsp red wine vinegar
- 2 tbsp smoked paprika
- 2 tsp ancho chili powder
- 2 tsp Mexican oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 cup quinoa cooked
- 2 tbsp vegetable oil
- 1 onion diced
- 4 garlic cloves diced
- 2 chipotle peppers in adobo sauce
- 4 large red bell peppers
- 1 cup corn kernels
- 1 1/2 cups pepper jack cheese
- Cilantro for garnish
Instructions
- In a bowl mix the ground pork, vinegar, paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, kosher salt, cinnamon and allspice thoroughly to incorporate and distribute the seasoning throughout for meat.
- Cook the quinoa as directed, drain any excess liquid and set aside.
- Preheat oven to 350°F. Dice the onion and garlic, set aside. Cut the bell peppers from top to bottom through the stem and down. Carefully cut away seeds and excess inner membrane to create a pepper shell. Set aside.
- Bake the peppers on a lined baking sheet for 20 minutes. You want them slightly cooked, but still able to hold their shape. Remove from oven and tip out any juices from inside the peppers.
- While peppers are baking, in a large cast iron skillet or frying pan sauté the onions in the oil until golden. Next add the garlic and cook on medium heat for 2 minutes. Add the pork mixture and brown, stirring to crumble. Add the chipotle peppers in adobo sauce, stir and cook for another 2 minutes. Season with salt if needed and place in a mixing bowl. Add the corn and quinoa and mix thoroughly to incorporate.
- Divide the mixture into each of the peppers and top with pepper jack cheese. Return to oven and bake for 20 minutes. Remove from oven and top with chopped cilantro and serve.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
59mg
(20%)
Sodium
347mg
(14%)
Potassium
538mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3045IU
(61%)
Vitamin C
78.2mg
(87%)
Calcium
198mg
(20%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 59mg | 20% |
| Sodium | 347mg | 14% |
| Potassium | 538mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3045IU | 61% |
| Vitamin C | 78.2mg | 87% |
| Calcium | 198mg | 20% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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