Stuffed Mini Peppers with Chorizo

Looking for an easy appetizer for your next party? These colorful stuffed mini peppers with a cheesy filling can be served as an appetizer or starter. Great with turkey sausage as well.

Serves: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1/4 cup Tiny Hero® Golden Quinoa
  • 12 mini sweet peppers
  • 1 tbsp olive oil, divided
  • 1/2 tsp each salt and pepper, divided
  • 4 oz fresh chorizo sausage, casing removed
  • 1 green onion, finely chopped
  • 3/4 cup Cheddar cheese, divided
  • 2 tbsp finely chopped fresh cilantro


  1. In saucepan, bring 2 cups water to boil; add quinoa. Simmer for 12 to 15 minutes or until tender; drain. Let cool completely.
  2. Preheat oven to 400 ̊F. Halve each pepper lengthwise and remove seeds. Arrange on foil-lined baking sheet. Drizzle with half of the oil and season with half of the salt and pepper. Roast for 15 to 20 minutes or until tender.
  3. Heat remaining oil in large skillet set over medium heat; cook chorizo and green onion for 8 to 10 minutes or until sausage is golden brown and cooked through.
  4. Preheat broiler to high; position rack in center of oven.Toss together quinoa, chorizo mixture, 1/2cup cheese, and remaining salt and pepper.Spoon filling into peppers; sprinkle with remaining cheese.
  5. Broil for 2 to 3 minutes or until cheese melts. Transfer to serving dish and garnish with cilantro.

Tip: Substitute hot or sweet Italian sausage for chorizo sausage if desired.