Gluten free

Chorizo and beef stuffed pepper

Name: Chorizo and beef stuffed pepper
Total time: 30 min
Yield: 4 servings
Ingredients: 4 servings bell pepper; 0.5 tsps chili powder; 1 pound dried chorizo; 0.25 tsps ground cumin; 4 servings green onions; 0.25 cup monterey jack cheese; 1 pound lean ground beef; 1 cup quinoa

A gluten-free main course featuring chorizo and beef quinoa stuffed peppers, rich in protein, fats, and calories. This dish serves 4 and is hailed by 1254 reviewers. It is a quick 30-minute recipe with a high Spoonacular score of 93%. Perfect for a hearty meal.

Ingredients

bell pepper

4 servings

chili powder

0.5 tsps

dried chorizo

1 pound

ground cumin

0.25 tsps

green onions

4 servings

monterey jack cheese

0.25 cup

lean ground beef

1 pound

quinoa

1 cup

Method

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.

Nutrition:

1183 kcal

Carbs

37 g

Fat

69 g

Protein

94 g

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