Recipe by Alexa Weibel
Start to Finish: 60 minutes
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 cloves garlic, chopped
1 can (10 oz.) diced tomatoes with chiles (such as Ro-Tel), drained
1/2 cup chopped fresh cilantro
1/3 cup sour cream, thinned with 1 to 2 tbsp. water
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.
Price per serving: $3.43