Chorizo Stuffed Bell Peppers {vegan, gluten free}

6 Aug

There’s a weekly farmer’s market that comes to my office. Yep, a farmer’s market at work! The local growers sell their wares, making it even easier to get a healthy dose of produce in every meal. I recently bought a delicious jar of chipotle salsa, and beautiful green bell peppers. The smell of them alone sold me on the veggies.

Chorizo Stuffed Bell Peppers {vegan, gluten free} | xtinaluvspink.wordpress.com

But what to do with six gorgeous peppers? Stuff them, of course! A combination of veggies, soy chorizo and black beans makes for the perfect vegan stuffing. Baking melds the flavors for the perfect summer night dinner. Enjoy with your favorite glass of wine, and you’re on the way to a wonderful evening!

Chorizo Stuffed Bell Peppers

Makes 6 stuffed peppers

  • 1/2 C quinoa + 1 C water
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 6 large bell peppers
  • 8oz soy chorizo
  • 1 can black beans, rinsed & drained
  • 1 28oz can whole peeled stewed tomatoes
  • 1/2 tbsp cumin
  • 1/4 tbsp oregano
  • 1/2 tsp garlic powder
  • salt & pepper

Preheat oven to 350.

Cook quinoa, either on the stovetop or in a rice cooker, which is my preferred method.

Heat olive oil in a large pan over medium-high. Saute chopped onions until golden brown and fragrant.

Slice the tops off the bell peppers, and clean out the seeds from the inside. If there is any pepper left on the top, slice it off and chop – add to the cooking onions.

Add the chorizo and continue cooking. After 5 minutes, add the black beans and tomatoes. Cover and bring the filling to a boil. Uncover and cook 5 minutes. Stir in the cooked quinoa and all the spices. Cook another 3 minutes. Taste and adjust spices as necessary.

Chorizo Stuffed Bell Peppers {vegan, gluten free} | xtinaluvspink.wordpress.com

Spray a glass pan with PAM. Spoon filling into the hollowed-out peppers to the brim. Place upright in the glass dish. Repeat with all the peppers. Cover with foil and bake for 10 minutes. Take off the foil and bake another 15 minutes.

Serve the stuffed peppers hot – enjoy!

Chorizo Stuffed Bell Peppers {vegan, gluten free} | xtinaluvspink.wordpress.com

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3 Responses to “Chorizo Stuffed Bell Peppers {vegan, gluten free}”

  1. Old Things R New August 6, 2015 at 8:06 am #

    Fresh veggies are one of the best things about summer. We have a large farm that has a produce market and on weekends, people line up out onto the highway. I’m lucky to be able to go during the week. This week snagged cucumbers that had been picked mere hours before.

  2. Diana Bauer August 6, 2015 at 9:51 am #

    This looks so good…I can see that this could be a great main meal or as a side with a wonderful Italian sausage…and a nice cold beer! Enjoy either way – looks like i’ll be making these, perhaps this weekend! πŸ™‚

    • xtinaluvspink August 6, 2015 at 9:56 am #

      The sausage is inside the peppers! We ate this as a meal on its own, but would taste great with a salad of some kind.

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