1 tablespoon olive oil

½ small onion, minced

1 garlic clove, minced

Salt and pepper

½ pound chicken chorizo sausage

1 large tomato, diced

½ cup cooked quinoa

2 bell peppers, tops removed and seeds and ribs removed

Shredded cheese (optional)


Preheat oven to 400 degrees.

Heat oil in a large skillet over medium-high heat.  Add onions, garlic, a pinch of salt and a couple turns of freshly ground pepper.  Cook until onion is translucent, about 2 to 3 minutes.  Add chorizo and cook for 5 minutes or until browned.  Break up chorizo with spatula into small pieces while cooking.  Add tomatoes and cook an additional 5 minutes.  The tomatoes will start to break down and soften. Remove from heat and stir in quinoa.

Rub the peppers with oil and then stuff them with the chorizo mixture.  Place stuffed peppers in a baking dish just large enough to hold them.  Add ¼ cup water, cover with aluminum foil, and bake until peppers are tender, 30-35 minutes.

Remove foil, cut peppers in half lengthwise and sprinkle with grated cheese.

Serves: 2

Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery