Spoon Simple
Spicy Chorizo and Chickpea Stuffed Bell Peppers
Vibrant bell peppers generously stuffed with a flavorful mix of spicy chorizo, protein-rich chickpeas, and seasoned rice, baked until tender. A hearty and visually appealing meat-and-veggie packed meal.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 4
Ingredients
Step 1 — For the Peppers
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 1 pound bulk spicy chorizo sausage
- 1 cup cooked quinoa or rice
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Step 2 — For the Topping
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- 1
Prepare Peppers
Preheat oven to 375°F (190°C). Place bell pepper halves cut-side up in a baking dish. Lightly brush with oil and season with salt and pepper.
- 2
Cook Chorizo
In a large skillet, cook chorizo over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off excess grease.
- 3
Make Filling
Add chopped onion and minced garlic to the skillet with the chorizo and cook until softened, about 3-4 minutes. Stir in cooked quinoa (or rice), chickpeas, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2 minutes until heated through.
- 4
Stuff and Bake
Spoon the chorizo mixture evenly into the prepared bell pepper halves. Cover the baking dish with foil and bake for 30 minutes. Remove foil, top with shredded Monterey Jack cheese, and bake for another 15 minutes, or until peppers are tender and cheese is melted and bubbly.
- 5
Garnish and Serve
Garnish with fresh cilantro before serving.
Nutrition per serving: 480 cal · 32g protein · 40g carbs · 22g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
