• Preheat oven to 350℉.

Prep Ingredients:

• Cook quinoa according to package directions.
• Remove stems (if desired) and chop greens into small strips. Place them in a salad spinner to clean. Set aside.
• Chop onions medium dice and mince garlic. Set both aside separately in small bowls.
• Lightly spray the baking dish with olive oil. Slice the tops off bell peppers and reserve them. With your hands, reach in each pepper and remove the seeds and white membrane. Rinse both the tops and peppers under cold water. Slice a little section off the bottom of the peppers so they can sit upright in the baking dish.
• Sit the peppers upright in the baking dish and spray inside each pepper with olive oil - season with a sprinkle of sea salt and pepper. Place unstuffed peppers in the oven and cook for 20 minutes.
• Small dice the pepper tops and set aside in a bowl.
• Chop one bunch of fresh cilantro. Set aside.

Cook stuffing:

• On medium heat, add 1 tablespoon olive oil to a large non-stick pan. Add onions and cook until translucent, about 5 minutes.
• Add chopped pepper tops and cook until softened.
• Stir in garlic and cook for 5 minutes.
• Add chorizo to the pan and heat through.
• Stir in chopped greens and cook until wilted.
• Add in cooked quinoa and chili seasoning.
• Spoon into prepared and cooked peppers.

Stuff Peppers

• Remove peppers from the oven. Using a spoon, stuff each pepper with equal amounts. Cook an additional 15 minutes. If adding cheese, remove from the oven 5 minutes before they are done, top with cheese and place back in the oven.
• When finished cooking, top with cilantro. Serve as a main dish, appetizer or alongside a salad for dinner.