Chorizo-Filled Peppers With Quinoa And Feta Cheese


  1. Preheat the oven to 200 °. Divide the peppers lengthwise, core and place in an ovenproof dish. Grill in the middle of the oven while you make the filling.
  2. Dice the chorizon and chop the onion. Fry the sausage and then put in the onion and let it fry until soft.
  3. Chop the olives and add them, tomato puree, thyme, crushed garlic and the cooked quinoa. Crumble half of the feta cheese and stir until the cheese melts.
  4. Fill the paprika halves with the filling and top with the rest of the feta cheese in crumbs. Gratinate in the middle of the oven for another 20-30 minutes.
  5. Serve with tomato sauce and salad.

4-5 servings

4–6 peppers

  • A package of Peas of Heaven Vegan Chorizo
  • 1 yellow onion
  • Butter / oil to fry in
  • 200 g olives
  • 3 tablespoons tomato puree
  • 2 teaspoons thyme
  • 1-2 garlic cloves
  • 4 dl boiled quinoa (alternatively rice, bulgur or similar)
  • 200 g vegan feta cheese
  • Salt and pepper

For serving

  1. Tomato sauce (homemade or bought, eg ready-made pizza sauce
  2. Salad