Ingredients
Scale
- 1 teaspoon olive oil
- 1 small zucchini (about 6–7 inches long)
- 1/2 of a small red onion, chopped
- 1 – 3 cloves of garlic, peeled and chopped
- 2 – 3 oz. beef or pork chorizo sausage (I used pork)
- 2 bell peppers (any color)
- 1/2 cup of cooked quinoa, warmed
- 2 oz. of goat cheese
Instructions
- Preheat the oven to 400 F.
- Heat a frying pan over medium heat and add the olive oil to warm it. Add in the zucchini, onion, and garlic and sautee until the onion is translucent and soft. Pour into a bowl and set the veggies aside.
- Now, cook the sausage in the same fry pan over medium heat, using a spatula to chop it up as it cooks. Cook till brown and crumbly, then set on a clean towel (that you don’t mind if it stains) to drain off the excess oil. Pat it a bit with the towel to pull out more of the fat.
- Take the bell peppers and cut the tops off, then remove the ribs and seeds inside (using a small knife, a spoon, or your fingers). Set the peppers on a baking sheet and drizzle the peppers and the tops very lightly with olive oil, then sprinkle with salt and pepper. Set them in the oven to bake for 13 – 15 minutes or until they are tender.
- While the peppers are cooking, mix the veggies with the quinoa, sausage, and most of the goat cheese (saving a little of the cheese to sprinkle on top). Once the peppers are done, pull them out of the oven and, using a spoon, scoop the filling mixture into the peppers. Sprinkle the tops with the reserved goat cheese and set them back in the oven, this time closer to the top of the oven with the oven set on broil. Broil for 2 – 5 minutes until the cheese is melty and a bit browned.
- Transfer the peppers to serving plates and enjoy!