I know it’s no where near bell pepper season, but I crave stuffed peppers all year round. I like them a few different ways: fake meat and rice, chili and cornbread, full of veggies and tomato sauce– all are good choices! My sister and dad mentioned last week that they were going to make chicken chorizo stuffed peppers, so I just had to figure out a way to do that vegetarian.
I’ve never had “real” chorizo, so I bought a package of tempeh chorizo to try and match the flavors. I’ve seen lots of recipes for chorizo and quinoa stuffed peppers floating around, so I figured I’d cut out the middle man and make chorizo flavored quinoa. Though I’m not normally a spicy person, I added a good amount of hot sauce to keep me warm in this snowy weather. Each pepper is very filling– check out all that fiber!
I topped mine with vegan cheese sauce and a little taco sauce (because frankly, I’m a little obsessed with it), but I think once you slice it open, any Mexican toppings would work. I let my avocados go bad and was so disappointed I didn’t have those to put on top– I think those would be amazing! I used white quinoa to make my chorizo filling, but the red color might help reinforce the look of chorizo.
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