Spicy Chorizo-Stuffed Roasted Peppers


Ingredients (makes 6 stuffed peppers):

  • 2 Packages Frieda’s Soyrizo (FELLOW VEGANS don’t fret – ingredients listed says “Vegetarian” but I contacted the company & confirmed this product IS Vegan!)
  • 1 bell pepper, diced
  • 6 bell peppers, deseeded to roast & stuff
  • 1 bunch of kale, chopped & steamed
  • 1 Cup cooked quinoa (1/2 Cup dry quinoa + 1 Cup water yields 1 Cup cooked)
  • 1 Tablespoon chipotle powder
  • 1-3 Tablespoons hot sauce of choice (I used about 3 Tablespoons of Classic Gold Habanero Sauce)
  • 2 cloves of garlic, minced
  • 1 Tablespoon grape seed oil


  1. Preheat your oven to 425 degrees Fahrenheit.  Add your peppers to a baking sheet and roast your peppers until they start to brown.  Remove from the oven & set aside until we’re ready to stuff!roasted peppers
  2. In a medium saucepan on medium-high heat, add your grape seed oil, chipotle powder, and hot sauce; warm for 3 minutes & add your diced pepper.  Saute for 5-7 minutes, until tender and lower your heat to low-medium.P1070483
  3. Add in your chorizo (you’ll have to whip out your spatula to fully incorporate your chorizo).  Let the flavors meld for about 10 minutes (be sure to stir your filling around, you don’t want anything sticking to your pan!).  Stir in your cooked quinoa & fully incorporate.  Adjust seasonings as necessary.P1070487 P1070488
  4. Time to stuff these sweeties!  Layer your steamed kale at the bottom & carefully spoon in your chorizo filling (try not to rip your roasted pepper down the side).  You may layer your favorite vegan cheese on top and pop them back in the oven to melt.stuffed peppers
  5. Enjoy eating whole!P1070503


  1. Pingback: Quick dinner: chorizo stuffed peppers | The feeding scientist

  2. Eden says:

    This is so amazingly yummy my beef eating boyfriend has begged me to make it again! Thank you for your awesome recipies and for helping everyone out there eat in a way that is good for their bodies.

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