Food for Box with Chef Adam
I was a little stumped on what to do for this weeks recipe. Sometimes I think that I wanna do this big elaborate meal but then I think about my schedule and then I think about your schedule. Stuffed bell peppers are a classic. I think that anybody could fall in love with them and they’re simple to prep. Served with spicy quinoa, it is a well-balanced meal. Quinoa is known for its high protein content. Eight grams of protein in a cup and it’s a complete protein so it contains all nine essential amino acids, not to mention it is delicious and versatile. I like to make cold salads with it or use it in place of any rice recipe. What better way to finish the dish than with fresh, raw pico de gallo. I love pico de gallo, especially when tomatoes are in season and they are still warm out of the garden. Did you know that if you store tomatoes lower than 50 degrees they will lose a flavor compound called (Z)-3 dexenal. It just shuts itself off as a chemical reaction, permanently. So always store your tomatoes on the counter, they taste much better. If they start to go bad, make tomato sauce or tomato jam, or just can them to save for the winter months. This recipe makes about four portions.
Beef Chorizo Stuffed Bell Peppers and Chipotle Quinoa
4 medium to large Bell Peppers
1 Tbsp Olive Oil
Remove the tops of the peppers, as high up on the pepper as possible. Discard the stem and guts and reserve the pepper tops for the chorizo stuffing. Coat each pepper, inside and out, lightly with Olive oil and salt. Roast the peppers upside down on a sheet tray at 400 degrees for 15 minutes… then cool.
2 Tbsp Paprika
1 tsp crushed Red Pepper Flake
1 tsp ground Coriander
½ tsp ground Cumin
¼ tsp Black Pepper
½ tsp Red Wine
3 cloves Garlic minced
½ cup Onion diced
Bell Pepper tops diced
1 Tbsp unrefined Coconut Oil
3 Tbsp Nutritional Yeast Flakes
Get a sauté pan on low to medium heat. Using the coconut oil, sweat down peppers, onions and garlic for three-ish minutes then add in the ground beef. Cook ground beef thoroughly, then add in red wine to de-glaze the pan. Now, drop in all your dried spices, excluding the nutritional yeast (which isn’t a spice but just to clarify). Let the red wine cook down, the mixture should be tight. Pull the chorizo from the pan onto a baking sheet and let cool in the fridge. Once the mixture has cooled, mix in the nutritional yeast and eggs. Stuff your already roasted peppers with the mixture, then roast a second time at 350 degrees for 40 minutes. While your waiting you can start the Quinoa.
½ cup Onion diced
1 clove Garlic minced
2 Chipotle Peppers in Adobo diced (preferably without corn in it)
2 cups of Water
1 tsp salt
½ lime juiced
¼ cup chopped Cilantro
1 tsp unrefined Coconut Oil
Sweat the garlic and onion in coconut oil till soft and translucent. Dump in quinoa and let toast for a couple minutes while stirring. This will give your quinoa a little bit of a nuttier taste; try to even get some color on the quinoa. Add in water and chipotle peppers, bring to a boil, and then lower the heat to a simmer for 15 minutes without stirring. Now you may stir in limejuice, cilantro and salt.
Pico de Gallo
½ cup diced Onion
2 cups diced Roma Tomato (roughly 3 tomatoes)
1 Jalapeño, de-seeded and diced (wear gloves if ya got em and don’t touch your face after if ya dont)
¼ cup chopped cilantro
1 Lime juiced (roughly a Tbsp and a half)
1 tsp Salt
Combine all the ingredients, then top the finished stuffed peppers with the pico. Enjoy!
Certified Personal Private Chef