5-Ingredient Mexi Quinoa Stuffed Peppers
What you need:
- 6 medium bell peppers, tops cut off and seeded
- 1 lb. chorizo sausage, browned and crumbled
- 3 cups cooked quinoa
- 2 cups shredded Pepper Jack cheese
- 1 cup good-quality salsa (I did black bean and corn salsa)
Directions:
- Place peppers in a 9x13-inch baking dish lined with aluminum foil.
- In a large bowl, mix together sausage, quinoa, 1 1/2 cups cheese, and salsa.
- Divide mixture evenly to fill each pepper. Then top evenly with remaining 1/2 cup cheese.
- Bake in a preheated 350 degree oven for 25 to 30 minutes.
- Serve topped with guacamole/avocado, cilantro, etc, if desired.
Recipe adapted from Gimme Some Oven