This classic is so simple, delicious, and meal prep-friendly, it’s hard to beat. Chorizo levels up the taste factor, and we swapped rice for quinoa, which is slightly higher in nutrients like calcium, iron, magnesium, phosphorus, potassium, and zinc. Of course, this recipe is totally customizable and you can use whatever protein, grain, and vegetables you want.
Dig in!
Chorizo Southwestern Stuffed Peppers
Serves 6–8
Ingredients
- 1 cup dry quinoa
- 2 tbsp. olive oil
- 1 lb. ground chorizo
- 1 tsp. cumin
- 2 tsp. fajita seasoning
- 2 garlic cloves, minced
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can corn, drained and rinsed
- 1 pint cherry tomatoes, quartered
- 1/3 cup green onions, diced
- 3 tbsp. fresh cilantro, coarsely chopped
- 1/2 lime, juiced
- 6–8 bell peppers (depending on size), any color
- 3/4 cup low-fat shredded cheese
Optional garnishes: Avocado, salsa, plain Greek yogurt, more cilantro, and green onions
Directions
- Preheat the oven to 400°F.
- Bring 2 cups of water to a boil in a 1-quart saucepan with 1 cup of quinoa. Once boiling, cover pot and simmer until water has absorbed, about 15 minutes.
- Add the olive oil to a skillet over medium heat. Add the chorizo to the skillet and season with the cumin, fajita spice, and garlic. Cook the chorizo until it’s uniformly brown.
- Add the chorizo, quinoa, black beans, corn, tomatoes, and green onions to a large bowl. Sprinkle with cilantro and lime juice and stir until combined.
- Cut the tops off the bell peppers. Remove hearts and seeds. Stuff the peppers with the mixture and place them in a greased 13″ x 9″ pan.
- Bake in the oven, covered with foil, for 20 minutes. Top with low-fat shredded cheese and bake uncovered for another 5–10 minutes or until the cheese has melted and the peppers have softened. Garnish and serve.
