Chorizo Quinoa Stuffed Peppers with Green Garlic Sauce

We went to the farmers market here in Sedona, Arizona yesterday and I picked up a load of their winter's crop.

However, what I was most excited about was the locally made chorizo from a nearby ranch. Here in the Southwest, chorizo is a staple. Inspired by the red rocks jutting up in the mountain ranges all around us, reminding us of a scene from an old western, this dish is full of flavor and spice. 

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes

Serves 4

2 poblano peppers, halved length-wise
1/2 pound chorizo
2 garlic cloves, minced
1/2 red onion, minced
1/2 cup sweet potato, cubed
1/2 cup zucchini, cubed
1/2 cup raisins
2 cups cooked quinoa
Salt and pepper to taste
1/2 cup shredded mozzarella
Pumpkin seeds for garnish


  1. In a large fry pan, brown chorizo.
  2. Add sweet potatoes, garlic, zucchini, and onion.
  3. Cook until sweet potato is tender.
  4. Add cooked quinoa and raisins.
  5. Add salt and pepper, combine well.
  6. Over a gas stove, outdoor grill, or open fire - char the poblano peppers.
  7. Place peppers in bake dish and spoon quinoa mix into peppers.
  8. Sprinkle cheese and pumpkin seeds over top of stuffed peppers.
  9. Broil for 3-5 minutes, until cheese is melted and pumpkin seeds are toasted.

Serve topped with green garlic sauce.

Green Garlic Sauce:
2 garlic cloves
Juice of 2 lemons
1 tbsp tahini
1/2 tsp sea salt
1/4 cup olive oil
1/4 cup water
1 avocado

Place all ingredients in blender and blend until smooth.