1/2 cup fresh cooked corn (cook corn and remove with kernels with a sharp knife)
4 large bell peppers cut in 1/2
Instructions
Preheat oven to 400 degrees
Rinse and drain the quinoa before cooking to remove some of the bitter taste.
In a saucepan, briing to cups of water together and cook the quinoa. Reduce heat and simmer about 12-15 minutes. Let stand, covered for another 5 minutes and fluff with a fork.
Meanwhile heat a skillet with some EVO, and add the chorizo sausage (removed from the casings). Cook until golden brown.
Add the onions, peppers (poblano), garlic and cook until all start to soften. Season with salt and pepper.
Add the tomatoes and cook until moist and the liquid has evaporated.
Add quinoa, sausage mixture and corn to a large bowl. Add the lime juice and cilantro and toss to combine. Spoon into the peppers and put in a baking dish.
Cover with cheese of choice, asiago, parmesan, (white cheese), fontina, mozzerella
Bake about 15-20 minutes or until the peppers are soft. Place under broil to brown cheese for the last 1 minute.
Originally Submitted
9/4/2015
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