Quinoa and Chorizo Stuffed Bell Peppers

Ingredients

• 4 Bell peppers
• 1 cup Quinoa
• 1/2 lb Chorizo
• 1 can (15 oz) Black beans
• 1 cup Corn
• 1 can (14.5 oz) Diced tomatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup Cheddar cheese
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin

Instructions

1. 1Preheat your oven to 375°F (190°C). In a medium saucepan, combine the 1 cup of quinoa with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let the quinoa stand, covered, for 5 minutes, then fluff it with a fork.
2. 2Cut the 4 bell peppers in half lengthwise and carefully remove all seeds and membranes. Finely dice the 1/2 medium onion and mince the 2 cloves of garlic.
3. 3In a large skillet (e.g., 10-12 inch), cook the 1/2 lb chorizo over medium-high heat, breaking it apart with a spoon, for 5-7 minutes, until it is fully browned and no pink remains. Carefully drain any excess fat from the skillet. Add the diced 1/2 medium onion and minced 2 cloves of garlic to the skillet with the cooked chorizo, and sauté for 3-5 minutes over medium heat, until the onion softens and becomes translucent and the garlic is fragrant.
4. 4To the skillet, add the cooked 1 cup of quinoa, the 1 can (15 oz) of black beans (drained and rinsed), the 1 cup of corn, the 1 can (14.5 oz) of diced tomatoes (undrained), the 1 teaspoon of chili powder, and the 1/2 teaspoon of cumin. Stir all ingredients together thoroughly and cook for 2-3 minutes, until heated through.
5. 5Arrange the 8 bell pepper halves in a 9x13 inch baking dish. Evenly divide the quinoa and chorizo mixture among the bell pepper halves, stuffing each one generously. Sprinkle the 1 cup of cheddar cheese over the top of each stuffed bell pepper. Bake in the preheated 375°F (190°C) oven for 30-35 minutes, or until the bell peppers are tender when pierced with a fork and the cheese is melted, bubbly, and lightly golden brown.

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