My inspiration for making this dish?-
1. To use up the soy chorizo that has been lounging in my refrigerator for a while; a "must-go" item".
2. To make sure we eat veggies with our Sunday dinner (covered with cheese!).
3. To continue to get through the massive amounts of quinoa I have in the pantry.
4. The chance to use up some of the homemade salsa roja I have in the freezer.
As you can see, this is a meal with purpose!!
Quinoa and Soy Chorizo Stuffed Peppers
½ white onion, chopped
6 oz. soy chorizo (about ½ package)
1 cup quinoa (1/3 cup uncooked)
¾ cup shredded Mexican blend cheese, divided
¼ cup chopped toasted walnuts or pine nuts
2 tbsp. chopped cilantro, plus more for garnish
2 bell peppers, halved lengthwise, ribs removed
1¼ cups enchilada sauce, store brought or homemade (or any spicy tomato sauce such as salsa)
2 Tbsp. nonfat Greek yogurt, plus more for garnish
Makes enough for 4 servings, when accompanied by a dinner salad. We had them with baby kale, lemon vinaigrette, cranberries and avocado (and more walnuts)!! Delish and hubby approved (most hubbies should at least love the stuffed peppers).
|Preheat oven to 350˚F. Sauté onion and chorizo in a medium skillet over medium high heat, for about 5-8 minutes, adjusting heat to medium to prevent over caramelizing.|
|Stir in cooked quinoa, half of the cheese, nuts and cilantro.|
|Coat a medium baking dish with cooking spray and arrange pepper halves atop.|
|Stuff each halve with a heaping ½ cup of quinoa filling.|
|In a small bowl, stir together sauce and Greek yogurt. Pour over top of peppers and sprinkle with remaining cheese.|