Spicy Aphrodisiac Stuffed Peppers

local_grocery_store Ingredients

• 4 large bell peppers
• 1/2 lb ground beef
• 1/2 lb spicy chorizo
• 1/2 cup quinoa
• 1 cup chicken broth
• 4 oz goat cheese
• 1/4 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1 lb asparagus
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• salt and pepper

restaurant_menu Method

1. 1.Preheat the oven to 375°F. Cut off the tops of the peppers and remove the seeds and membranes.
2. 2.In a large skillet, cook the ground beef and chorizo over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. 3.Add the quinoa, chicken broth, smoked paprika, cumin, garlic powder, salt, and pepper to the skillet. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is cooked.
4. 4.Meanwhile, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10-15 minutes, or until tender and slightly charred.
5. 5.In a small saucepan, heat the goat cheese and heavy cream over low heat until melted and smooth. Season with salt and pepper to taste.
6. 6.Spoon the quinoa mixture into the peppers and place them in a baking dish. Bake for 20-25 minutes, or until the peppers are tender and the filling is hot.
7. 7.Drizzle the goat cheese sauce over the peppers and sprinkle with chopped cilantro. Serve with the roasted asparagus.

lightbulb_outline Tips

• chevron_rightFor an extra kick, add a diced jalapeño to the quinoa mixture.
• chevron_rightMake sure to choose peppers that can stand up on their own, or use a muffin tin to hold them upright while baking.