Categories: Mexican

Ingredients

• 5 large multicolored bell peppers
• 3 tbsp olive oil
• 1 1/3 cups beef stock
• 2/3 cup quinoa, rinsed
• 2 fresh bay leaves
• 3/4 lb. fresh chorizo sausage, casings removed
• 2 bunches scallions, thinly sliced, dark-green parts separated from white and light green
• 3 garlic cloves, chopped
• 10 oz. can diced tomatoes with chiles, drained
• 1/2 cup chopped fresh cilantro
• 1/3 cup sour cream, thinned with 1-2 tbsp water

Directions

1. Preheat the oven to 425. Halve the peppers lengthwise, then remove the cores, membranes and seeds. finely chop 2 halves. On a baking sheet, arrange the remaining 8 pepper halves cut-side up. Brush the insides with 1 tbsp oil; season with salt and pepper. Bake until tender, about 15 minutes.

2. Meanwhile, in a medium pot with a lid, bring the stock to a boil over high heat. Stir in the quinoa, bay leaves, 1 tbsp oil and a pinch of salt. Cover and simmer over low until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat. Discard the bay leaves.

3. In a large pot, heat the remaining 1 tbsp oil over medium-high. Add the chorizo. Cook, breaking up with a spoon, until cooked through, about 8 minutes. Transfer to a bowl. In the same pot, cook the white and light-green scallions, garlic and chopped peppers over medium heat, stirring often, until tender, about 6 minutes; season.

4. Stir the pepper mixture, tomatoes with chiles, and 1/3 cup cilantro into the chorizo. Fluff the quinoa with a fork, then stir into the chorizo; season. Divide among the pepper halves. Drizzle with thinned sour cream. Sprinkle with the remaining cilantro and dark-green scallions.

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