Baby Sweet Peppers With Quinoa And Chorizo

• 10 small sweet peppers (about 4 inches long), halved lengthwise and seeds removed
• extra-virgin olive oil
• salt
• pepper
• 2 links fresh chorizo, casing removed
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 handful of cilantro, roughly chopped
• 1/4 cup crumbled cotija cheese, plus more for the end
• juice of 1 lime

1. Heat oven to 375u0b0F. Arrange peppers on a large baking sheet. Drizzle peppers with olive oil and season with salt and pepper. Bake until softened and charred at the edges, 25 to 30 minutes.
2. Meanwhile, bring a skillet to medium- high heat. Saute the crumbled chorizo until cooked through, 5 to 7 minutes. Use a slotted spoon to transfer the chorizo to a bowl or plate. Add the shallot to the skillet and reduce the heat to medium low. Saute for 2 minutes. Stir in the garlic and cook for another minute. Stir the chorizo back in and take it off the heat.
3. In a medium bowl, toss together the quinoa, chorizo mixture, cilantro, cotija cheese, and fresh lime juice. Taste and season with salt if necessary.
4. Use a small spoon to stuff the peppers with the quinoa mixture. Sprinkle with extra cheese. Pop the baking sheet back into the oven under the broiler setting for a minute or so, just long enough to slightly melt or brown the cheese. Serve.

sweet peppers, extravirgin olive oil, salt, pepper, shallot, garlic, quinoa, handful of cilantro, cotija cheese, lime

Taken from food52.com/recipes/23652-baby-sweet-peppers-with-quinoa-and-chorizo (may not work)