Jan 13, 2014
These Tex-Mex flavoured stuffed peppers will fast become a new family favourite.
1 cup quinoa
2 cups water
2 tbsp. olive oil
2 to 3 raw chorizo sausages, casing removed
1 small onion, chopped
1 small poblano pepper, diced or substitute 1 to 2 jalapeno peppers
1 garlic clove, finely chopped
Salt and freshly ground pepper, to taste
1 cup canned diced tomatoes
Juice of 1 to 2 limes
3 tbsp. chopped cilantro
1/2 cup frozen corn kernels, thawed
4 large bell peppers, cut in 1/2, seeds removed, keep stem on
About 1 1/2 cups grated white cheddar cheese
Preheat oven to 400 degrees F. Drizzle baking dish with olive oil.
If desired rinse and drain quinoa before using. This will help remove some of the bitter taste.
In a saucepan, bring 2 cups water to a boil. Add 1 cup quinoa. Reduce heat to low. Cover and simmer until tender, about 12 to 15 minutes. Let stand, covered, for 5 minutes. Fluff with fork. Set aside.
Meanwhile, heat skillet over medium heat. Add olive oil and chorizo. Break up meat with back of a spoon. Cook, stirring occasionally until meat is golden brown, about 5 to 8 minutes. Add onions, peppers, garlic and cook until they start to soften, about 3 to 5 minutes. Season salt and pepper. Add tomatoes and cook until most of the liquid has evaporated, 10 to 15 minutes.
Add quinoa, sausage mixture and corn to a large bowl. Add lime juice and cilantro and toss to combine. Spoon into pepper halves and add to prepared baking dish. Sprinkle tops with grated cheese.
Bake, covered, until peppers soften, filling is hot and cheese is melted, about 15 to 20 minutes. If desired, place under broiler until cheese is golden brown, about 2 to 3 minutes. Serve 1 to 2 halves per serving depending on appetite.
Yield: 4 to 8 servings.