Vegetarian Chorizo and Quinoa Stuffed Peppers

Vegetarian Chorizo and Quinoa Stuffed Peppers

Take your taste buds on a spicy field trip with our quinoa stuffed peppers! Today, we give you a Mexican inspired spin on stuffed peppers. Stuffed peppers make for a perfectly balanced meal that is also a delicious treat. Not to mention they’re fun and easy to make! What we really love about this recipe is that it’s a great plant based meal prep idea. Many people are changing their diets for sustainability and health. We totally support that here at MPOF! Along with our quinoa stuffed peppers, we have a plethora of vegan and plant-based meal prep recipes. Start here, and give the rest of our recipes a try! We take peppers, split them in half, and stuff them with soy chorizo, quinoa, and plant-based cheese. These delectable delights are served with salsa and cilantro to bring all the Mexican flavors together for a south of the border taste that’s healthier than most traditional dishes. Do our quinoa stuffed peppers sound amazing? Then keep reading for the recipe!

 

Vegetarian Chorizo and Quinoa Stuffed Peppers

You won’t miss the meet with this smoky and spicy vegetarian stuffed peppers! Chewy quinoa and soy chorizo provide hearty texture along with fire-roasted corn for a southwestern inspired dish that feeds hunger without a ton of calories. 

Vegetarian Chorizo and Quinoa Stuffed Peppers

Vegetarian Chorizo and Quinoa Stuffed Peppers Ingredients:

  • 4 medium bell peppers 
  • 1 tbsp olive oil  
  • 1/2 cup chopped white onion 
  • 1 cup cooked quinoa  
  • 1 cup frozen fire-roasted corn kernels 
  • 6 oz. soy chorizo (casing removed)  
  • 1 cup tomato sauce  
  • 1/2 cup plant-based shredded cheese 

For Serving 

  • 1/2 cup salsa 
  • 4 tbsp chopped cilantro  

Vegetarian Chorizo and Quinoa Stuffed Peppers

 

How long will Vegetarian Chorizo and Quinoa Stuffed Peppers last for?

You have four days to enjoy your plant-based quinoa stuffed peppers. Be sure to store them in an airtight container like our Goodcook Meal Prep containers sold on Amazon. Proper storage is key to maximum freshness! Pro tip: stuff peppers a day ahead of time to save meal prepping time. Just add 10 minutes to the cooking time when making them the next day.

 

Can Vegetarian Chorizo and Quinoa Stuffed Peppers be frozen?

Yes, you can freeze quinoa stuffed peppers. Follow the recipe below for cooking and then freeze them all together in a casserole dish or individually wrap them in plastic wrap and store them in a labeled freezer bag. We recommend freezing them for no longer than three months. 

 

How do you make Vegetarian Chorizo and Quinoa Stuffed Peppers?

If you’re thinking this amazing-looking plant based meal prep recipe takes forever to cook, you’ll be pleasantly surprised to learn that these quinoa stuffed peppers take less than 1 hour to cook. Simply slice and bake the peppers for 15 minutes, cook the soy chorizo, corn, and tomato sauce, stuff the peppers, and top with plant-based cheese. Put some salsa and cilantro in sauce cups for more toppings, store in the fridge, and that’s it! Here’s the full recipe at the bottom of the page.

 

Vegetarian Chorizo and Quinoa Stuffed Peppers

 

How to portion Vegetarian Chorizo and Quinoa Stuffed Peppers?

Once your quinoa stuffed peppers cool down, grab 4 dual-compartment meal prep containers to place your peppers and toppings into. 

 

More stuffed peppers meal prep recipes:

Cajun Stuffed Peppers

Sheet Pan Zesty Stuffed Poblano Peppers

Simple Stuffed Enjoya Bell Peppers

Buffalo Chicken Stuffed Pepper Meal Prep

Bacon Jalapeño Poppers

 

Vegetarian Chorizo and Quinoa Stuffed Peppers

 

Other tips for making Vegetarian Chorizo and Quinoa Stuffed Peppers:

  • Experiment with different pepper cuts. We cut them lengthwise, but you can cut the tops off and use whole peppers. 

 

  • Try grilling your peppers or heating them over an open fire before baking for a smoky flavor. 

 

  • Use leftover quinoa if you have it to save on time.

 

Vegetarian Chorizo and Quinoa Stuffed Peppers

Vegetarian Chorizo and Quinoa Stuffed Peppers

You won’t miss the meet with this smoky and spicy vegetarian stuffed peppers! Chewy quinoa and soy chorizo provide hearty texture along with fire roasted corn for a southwestern inspired dish that feeds hunger without a ton of calories.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Mexican
Keyword: dinner, gluten free, lunch, plant based, Quinoa, vegetarian
Servings: 4 meals
Calories: 396kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 medium bell peppers
  • 1 tbsp olive oil
  • 1/2 cup chopped white onion
  • 1 cup cooked quinoa
  • 1 cup frozen fire-roasted corn kernels
  • 6 oz. soy chorizo casing removed
  • 1 cup tomato sauce
  • 1/2 cup plant-based shredded cheese

For Serving

  • 1/2 cup salsa
  • 4 tbsp chopped cilantro

Instructions

  • Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Slice bell peppers in half lengthwise and remove seeds. Place bell peppers on baking sheet cut side down and tent with aluminum foil. Bake for 15 minutes.
  • While peppers bake, heat olive oil over medium heat in a medium pan. Add onions and sauté for 5 minutes. Add cooked quinoa, corn, soy chorizo and tomato sauce to pan and stir well to combine. Cook for 10 minutes, stirring occasionally. Turn heat off.
  • Remove peppers from oven and discard foil. Flip peppers using tongs and cool for 5 minutes or until you are able to comfortably handle them. Spoon vegetable mixture into each pepper half, overfilling slightly. Sprinkle with cheese and return to oven for 10 minutes to melt cheese.
  • Cool stuffed peppers at room temperature for 10 minutes. Place 2 stuffed pepper halves in large compartments of 4 MPOF teal containers. Add a small cup of salsa and a small cup of cilantro to each of the smaller compartments.

Notes

Make sure to use gluten-free soy chorizo, if needed. 

Nutrition

Calories: 396kcal | Carbohydrates: 57g | Protein: 14g | Fat: 14g | Fiber: 9g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Vegetarian Chorizo and Quinoa Stuffed Peppers

 

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