Whether you want to replace your Monday night dinner for #meatlessmonday or celebrate a meatless Lenten meal on Fridays, Cacique Soy Chorizo has made it easy to make your meatless meal and still taste great. Let’s face it, healthier eating resolutions made on January 1st can sometimes fade away by early February. This Lenten season is another opportunity for us to reflect and be more mindful about our actions and what we eat. We took on a challenge to make a healthier meal that is crave-worthy. We used plain cooked quinoa and boiled sweet potatoes and added a ton of flavor with Cacique Soy Chorizo, which has a slightly sweet smoky flavor with hints of citrus. You don’t even need to fuss with adding too much salt because Cacique’s Soy Chorizo is infused with traditional and robust seasonings.
For this recipe, we made oven baked peppers because there is still a slight chill in the air, but these would be fantastic on the grill too. Additionally, the Cacique Four Queso Blend shredded cheese is a blend of Mexican-style cheeses: Asadero, Oaxaca, Quesadilla and Manchego. The mix has a smooth, buttery richness when melted and comes conveniently shredded.
WHAT YOU NEED
- 2 tablespoons olive oil, plus more to brush peppers
- 5 large bell peppers, halved lengthwise, seeded
- 2 ½ cups diced sweet potatoes, ¼ inch
- 1 package Cacique Soy Chorizo (9 ounces)
- 1 cup diced yellow onion, ¼ inch
- 1 garlic clove, minced
- 1 package Cacique Four Queso Blend (10 ounces)
- 1 cup cooked quinoa
- ½ bunch cilantro, chopped
- Salt and pepper, to taste
HOW TO MAKE IT
- Preheat oven to 350F. Wrap a baking sheet in foil and set aside. Lightly brush the outside and inside of each pepper with olive oil and set aside.
- Place sweet potatoes in a small pot and cover with water. Cover and bring to a boil over high heat. Reduce heat to a rapid simmer and cook until sweet potatoes are just cooked through, but not mushy, about 8-10 minutes. Strain in colander and set aside until needed.
- Meanwhile, heat oil in a large skillet over medium heat begin sautéing Cacique Soy Chorizo and onions. Stir occasionally and cook until onions are softened and soy chorizo cooked through, about 5 minutes. Add garlic and sauté for 1 minute, stirring constantly so the garlic doesn’t burn. Turn off heat and gently fold in strained sweet potatoes, about half the package of Cacique Four Queso Blend, cooked quinoa, cilantro and season to taste.
- Spoon the soy chorizo filling into each of the bell pepper halves. Sprinkle remaining Cacique Four Queso Blend shredded cheese on top of each pepper. Cover with foil and bake 30 minutes. Remove foil, increase temperature to 400, and bake an additional 15 minutes, until peppers are cooked through and cheese is melted. Serve hot.
- Cook’s Note: Having cooked quinoa in your refrigerator is a great way to quickly add protein and fiber to your diet, but quinoa also contains all nine essential amino acids and a slew of vitamins.