Chorizo and beef stuffed pepper
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
453.59 g
ground cumin
0.25 tsps
green onions
4 servings
monterey jack cheese
28.25 g
lean ground beef
453.59 g
quinoa
170 g
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:
Carbs
37 g
Fat
69 g
Protein
94 g
Share recipe:
Damn good corn pudding ~from 12 bones smokehouse
45 min
459 Calories
10 serving
Garbanzo beans & greens
45 min
738 Calories
4 serving
