Soy Chorizo and Quinoa Stuffed Peppers
WHAT YOU NEED
- 2 tablespoons olive oil, plus more to brush peppers
- 5 large bell peppers, halved lengthwise, seeded
- 2 ½ cups diced sweet potatoes, ¼ inch
- 1 package Cacique® Soy Chorizo
- 1 cup diced yellow onion, ¼ inch
- 1 garlic clove, minced
- 1 package Cacique® Four Queso Blend shredded cheese
- 1 cup cooked quinoa
- ½ bunch cilantro, chopped
- Salt and pepper, to taste
HOW TO MAKE IT
- Preheat oven to 350F. Wrap a baking sheet in foil and set aside. Lightly brush the outside and inside of each pepper with olive oil and set aside.
- Place sweet potatoes in a small pot and cover with water. Cover and bring to a boil over high heat. Reduce heat to a rapid simmer and cook until sweet potatoes are just cooked through, but not mushy, about 8-10 minutes. Strain in colander and set aside until needed.
- Meanwhile, heat oil in a large skillet over medium heat. Add Cacique Soy Chorizo and onions; cook, stirring occasionally until onions are softened and the soy chorizo is cooked through, about 5 minutes. Add garlic and sauté for 1 minute, stirring constantly so the garlic doesn’t burn. Turn off heat and gently fold in strained sweet potatoes, about half the package of Cacique Four Queso Blend, cooked quinoa, cilantro and season to taste.
- Spoon the soy chorizo filling into each of the bell pepper halves. Sprinkle remaining Cacique Four Queso Blend shredded cheese on top of each pepper. Cover with foil and bake 30 minutes. Remove foil, increase temperature to 400, and bake an additional 15 minutes, until peppers are cooked through and cheese is melted. Serve hot.
- Cook’s Note: Having cooked quinoa in your refrigerator is a great way to quickly add protein and fiber to your diet, but quinoa also contains all nine essential amino acids and a slew of vitamins.
