Chorizo and Quinoa Stuffed Mini Peppers
Prep time
Cook time
Total time
These adorable bite-sized Chorizo and Quinoa Stuffed Mini Peppers are the perfect appetizer for just about any occasion - a cocktail party, picnic, summer cookout, or football game!
Serves: 30 mini pepper boats
  • ¾ cup quinoa, cooked
  • 1 Tablespoon olive oil
  • ½ large onion, diced
  • 1 jalapeno, diced
  • 1 garlic clove, finely diced
  • ¾ lb. chorizo
  • 12-14 sweet baby peppers
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon chili powder
  • salt and pepper, to taste
  • 3 oz. honey goat cheese, crumbled*
  1. Preheat the oven to 400 degrees.
  2. In a medium sized sauce pan, cook quinoa according to directions on the package. Set aside.
  3. Cut each mini pepper in half length wise, and remove the seeds and veins. Lay the peppers on a baking sheet, cut-side up, and set aside.
  4. Remove casing from the chorizo, if applicable.
  5. In a large skillet, add olive oil, onion, garlic, and jalapeno and cook over medium-high heat just until slightly softened, about 3 minutes.
  6. Add chorizo, cumin, red pepper flakes, chili powder, salt and pepper to the pan, stirring and chopping the chorizo into fine pieces with your spatula as the meat cooks. Saute until cooked through, about 10 minutes. Remove from the heat and drain well, if necessary.
  7. Add the cooked quinoa to the pan with the chorizo, stirring until evenly combined.
  8. Spoon the chorizo mixture into each mini pepper, filling full. Crumble honey goat cheese over the top of each chorizo-filled mini pepper.
  9. Bake for 10-15 minutes, or until peppers are softened to your liking and the goat cheese is very slightly browned.
* If you can't find honey goat cheese, regular goat cheese will work just as well!
Recipe by Grain Changer at