Chorizo & Quinoa Stuffed Bell Peppers

7 Steps to complete

• 1
  Pre-heat conventional oven to 400F.
• 2
  Arrange peppers in an 8”x8” baking dish with the hollowed sides facing upward and set aside.
• 3
  In a small saucepan add ½ cup of vegetable stock, rinsed quinoa. Bring to a boil over high heat, cover with lid and reduce heat to low, simmer for 12-15 minutes, or until all of the water has evaporated.
• 4
  Pre-heat a medium pan for 1 minute on medium heat. Cook chorizo for 4 minutes (break up chorizo while cooking). Add red onion and cook for 2 minutes. Add garlic, corn, cranberries and cook 1 minute. Let mixture cool for 5 minutes and set aside.
• 5
  Add cooked quinoa and ½ cup of Chihuahua® cheese into the chorizo mixture. Fold mixture until combined. Divide mixture into 4 portions (about ½ cup) stuff each halved pepper. Top each pepper with remaining Chihuahua® cheese about 2 Tbsp.
• 6
  Pour ¼ cup vegetable stock into the baking dish, avoid pouring stock onto the peppers.
• 7
  Cover baking dish with foil and bake for 15 minutes. Remove foil and bake for an additional 20 minutes. Serve with sour cream and enjoy!