4 Serves
40 Mins
Preheat your oven to 175°C. Bring a pot of water to a boil and cook the quinoa according to package directions.
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Vitamin E
2 mg / 15 mgVitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
576 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
187 mg / 420 mgPhosphorus
625 mg / 1,250 mgPotassium
1171 mg / 4,700 mgSodium
1550 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
20 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
While the quinoa cooks, brown the beef and chorizo in a skillet over medium-high heat. Drain the excess fat thoroughly.
In a mixing bowl, combine the cooked quinoa, browned meat mixture, sliced green onions, ground cumin, cayenne pepper, chili powder, and half of the cheddar and Monterey Jack cheese.
Slice the tops off the bell peppers and remove the seeds and membranes. Stuff each pepper generously with the meat and quinoa mixture.
Place the stuffed peppers in a baking dish, sprinkle the remaining cheese on top, and bake for 10 minutes or until the peppers are tender.
5
g25
g2
g
