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Chorizo- and Veggie-Stuffed Peppers

  • Author: Misfits Market


  • 6 bell peppers, tops removed and de-seeded
  • 1 small red onion, diced
  • 1 small zucchini, diced
  • 1 tablespoon cooking oil
  • 1 teaspoon sea salt
  • 1 cup farro, quinoa, brown rice, barley, or oats, cooked
  • 1 pound chorizo (ground, links, or vegan alternative)
  • 1 cup Pepper Jack cheese, shredded
  • Freshly-cracked black pepper
  • Optional garnish: Scallions, chives, cilantro, diced


  1. Preheat 375 degrees. Set peppers, open side up, in a baking dish or on a lined baking tray.
  2. Add oil to a large saucepan and bring to medium heat. Add onions, zucchini, chorizo, and salt. Stir and cook for about 10-15 minutes or until lightly browned. Add and stir in the farro.
  3. Add the filling into the peppers so they are even filled but not overflowing. Cover with shredded cheese.
  4. Bake for 20-30 minutes or until cheese is browned and bubbly. (If the cheese starts to burn, cover peppers with aluminum foil.
  5. Remove peppers from the oven and top with optional scallions, chives, or cilantro, and black pepper. Enjoy!