Baby Sweet Peppers with Quinoa and Chorizo

August 27, 2013
0 Ratings
  • Serves 2 to 3
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

What You'll Need
  • 10 small sweet peppers (about 4 inches long), halved lengthwise and seeds removed
  • extra-virgin olive oil
  • salt
  • pepper
  • 2 links fresh chorizo, casing removed
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup cooked quinoa
  • 1 handful of cilantro, roughly chopped
  • 1/4 cup crumbled cotija cheese, plus more for the end
  • juice of 1 lime
  1. 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.
  2. 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.
  3. In a medium bowl, toss together the quinoa, chorizo mixture, cilantro, cotija cheese, and fresh lime juice. Taste and season with salt if necessary.
  4. 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.
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Ileana shares recipes, stories + cookbook reviews on her blog, A Little Saffron, and as a correspondent for the Tampa Bay Times.

1 Review

amz2101 March 2, 2014
It doesn't say how much quinoa or what to do with the roasted peppers. I'm assuming the polbanos are what the mixture is stuffed into, but that also isn't specified.