You see three vibrantly colored bell peppers, their tops sliced open to reveal a hearty filling of quinoa, chorizo, and veggies, speckled with melted cheese. They sit on a pool of green avocado cream, decorated with sprigs of fresh cilantro. A lime wedge adds a pop of color.

Chorizo-Stuffed Peppers with Quinoa and Avocado Cream

Name: Chorizo-Stuffed Peppers with Quinoa and Avocado Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 medium Peppers, varied colors tops sliced off and seeds removed; 1/2 pound Chorizo casing removed; 1/2 cup Quinoa cooked; 1/4 cup Corn cooked; 1/4 cup Black Beans cooked; 1/2 cup shredded Cheese (Monterey Jack or Cheddar); 2 Avocados; 1 Lime juiced; 1/4 cup fresh Cilantro chopped; 2 tablespoons Olive Oil; to taste Salt; to taste Pepper

A delightful fusion of flavors wrapped in pepper.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mexican

Technique Baking

Diet Friendly Low-Carb

Daily recipe · August 01, 2024

A little about this dish

This recipe breathes new life into classic Mexican flavors with its star ingredient - peppers. Our peppers, filled with savory chorizo and a blend of quinoa, corn, black beans, and cheese, creates a wonderful play of textures. Finished with a bright, citrusy avocado cream, this dish is a symphony of refreshing summer flavors.

Ingredients (for 2)

Medium peppers, varied colors — 3 — tops sliced off and seeds removed
Chorizo — 1/2 pound — casing removed
Quinoa — 1/2 cup — cooked
Corn — 1/4 cup — cooked
Black beans — 1/4 cup — cooked
Shredded cheese (monterey jack or cheddar) — 1/2 cup
Avocados — 2
Lime — 1 — juiced
Fresh cilantro — 1/4 cup — chopped
Olive oil — 2 tablespoons
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🌡️🔥🕗

Preheat your oven to 375°F for the peppers to bake.
Step 2 — 🥘🔥🍖

In a medium pan, sauté the chorizo over medium heat until cooked through. Then, remove from heat and set aside.
Step 3 — 🥣🌽🧀

In a large bowl, combine cooked quinoa, corn, black beans, cooked chorizo, and half the cheese. Add salt and pepper for more taste.
Step 4 — 🫑🧀🍲

Fill each pepper with the quinoa mixture, top with remaining cheese, and place them in an oven-safe dish.
Step 5 — 🥘🔥⏲️

Bake the stuffed peppers for 25-30 minutes, or until they are tender and the cheese is melted and bubbly.
Step 6 — 🥑🍋🌿

While the peppers are baking, blend avocados, lime juice, cilantro, and a pinch of salt until smooth.
Step 7 — 🫑🥑🍽️

Serve the stuffed peppers hot, on a bed of avocado cream. Enjoy your delicious meal!

A final fox tip

For a vegan version, replace chorizo with plant-based protein and omit the cheese or use a vegan alternative. Also, kids can help with stuffing the peppers, making it a fun family cooking time.