Author Notes
I spotted a basket of baby sweet peppers at my new favorite market, and I couldn't resist taking them home with me. Stuffed peppers came to mind first despite a so-so previous attempt with rice and tomatoes, but I figured quinoa and chorizo would kick things up. They definitely did. Use any peppers you like (I also used a couple poblanos), but the small sweet ones were my favorite. A perfect dinner for late August. —Ileana Morales Valentine
Ingredients
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10
small sweet peppers (about 4 inches long), halved lengthwise and seeds removed
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extra-virgin olive oil
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salt
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pepper
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2
links fresh chorizo, casing removed
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1
shallot, minced
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2
garlic cloves, minced
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1 cup
cooked quinoa
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1
handful of cilantro, roughly chopped
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1/4 cup
crumbled cotija cheese, plus more for the end
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juice of 1 lime
Directions
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Heat oven to 375°F. Arrange peppers on a large baking sheet. Drizzle peppers with olive oil and season with salt and pepper. Bake until softened and charred at the edges, 25 to 30 minutes.
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Meanwhile, bring a skillet to medium- high heat. Saute the crumbled chorizo until cooked through, 5 to 7 minutes. Use a slotted spoon to transfer the chorizo to a bowl or plate. Add the shallot to the skillet and reduce the heat to medium low. Saute for 2 minutes. Stir in the garlic and cook for another minute. Stir the chorizo back in and take it off the heat.
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In a medium bowl, toss together the quinoa, chorizo mixture, cilantro, cotija cheese, and fresh lime juice. Taste and season with salt if necessary.
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Use a small spoon to stuff the peppers with the quinoa mixture. Sprinkle with extra cheese. Pop the baking sheet back into the oven under the broiler setting for a minute or so, just long enough to slightly melt or brown the cheese. Serve.
Ileana shares recipes, stories + cookbook reviews on her blog, A Little Saffron, and as a correspondent for the Tampa Bay Times.
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