301-400 Calories Dinner Gluten Free Lunch Vegetarian

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. 

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

Vegetarian Chorizo and Quinoa Stuffed Peppers

Vegetarian Chorizo and Quinoa Stuffed Peppers

 

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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