Cheesy Chorizo and Quinoa Stuffed Peppers

Ingredients:

• 9 oz tube of Mexican Chorizo
• 2.5 cups cooked quinoa 
• 1 cup shredded cheese (Queso Chihuahua or Monterey Jack)
• ¼ cup Silver Spring Chipotle Mustard
• 1 bunch scallions (sliced)
• 3 cloves garlic (minced)
• ¾ cup frozen corn
• ¾ cup chopped frozen spinach
• 5-6 Bell Peppers

Directions:

1. Cook the quinoa according to package instructions and set aside.
2. Preheat the oven to 375 degrees F.
3. Brown the sausage and garlic in a large skillet over medium-high heat.
4. Remove from heat and add cooked quinoa, scallions, corn, spinach, and Silver Spring Chipotle Mustard to the skillet.
5. Allow the chorizo and quinoa mixture to cool, then add the cheese.
6. Cut the tops off and seed the bell peppers.
7. Stuff the peppers with the mixture and place in a large greased baking dish.
8. Replace the tops of the peppers and fill the bottom of the baking dish with a few tablespoons of water.
9. Bake for 30-35 minutes and serve.