Chorizo and Beef Quinoa Stuffed Pepper Recipe
An original recipe from PinkWhen, this chorizo, beef, and quinoa stuffed pepper recipe is downright AMAZING.
The first thing you will want to do is heat the oven to 350, boil the water for the quinoa, and in a separate skillet brown the beef and chorizo together. Drain the meat mixture well, and then place into a medium mixing bowl.
Once your quinoa is fully cooked, add it to the mixing bowl. Add the green onion tops, cumin, cayenne, chili powder, and monterrey jack and cheddar cheese. Mix well.
Cut the tops from your bell peppers and scoop out any remaining seeds.
Then take your meat mixture and start stuffing the bell peppers until they are full. Sprinkle with a little cheese and then bake in the oven for about 10 minutes until the bell pepper has softened. Serve immediately.
Calories: 894kcal | Carbohydrates: 36g | Protein: 60g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 177mg | Sodium: 1529mg | Potassium: 1334mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3940IU | Vitamin C: 152mg | Calcium: 99mg | Iron: 7.1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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