Sunday, April 14, 2013

Quinoa and Soy Chorizo Stuffed Peppers

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
Cooking spray
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.
Coat a piece of foil with cooking spray to prevent cheese from sticking. Cover peppers, sprayed side down and bake for 30 minutes; remove foil and bake for another 10 minutes. Cool slightly before serving. Garnish with a dollop of Greek yogurt and cilantro, as desired.

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