(Enjoy this excerpt from my newest cookbook, The Recipe Hacker Confidential!)
Jerry Seinfeld is my favorite comedian of all time.
Back when B and I were first married, our budget was so limited that we couldn’t afford a TV subscription, so every night we would watch one Seinfeld episode on DVD. I could probably recite each one…No soup for you!
Last December, we saw Jerry perform at Caesar’s Palace in Las Vegas. It was surreal to see him live onstage, cracking jokes and making the audience roll with laughter. He did a hilarious bit on being harped on to hydrate that is constantly being repeated in our house now:
“You’ve got to HY-D-ER-ATE, Jerry!”(Said with your best Seinfeld voice.)
And while his joshing on the subject is hilarious, hydration really is a serious topic.
Drinking plenty of water throughout the day is one of the quickest, easiest, and most practical ways to improve your health. Carry a water bottle with you while exercising, make a point to set a glass of water at your work station, and have water with your meals. Once water consumption becomes a habit, you’ll be able to fully appreciate the synergistic powers of hydration.
When in doubt…HY-D-ER-ATE, Jerry!
There’s nothing funny about this recipe. It’s a seriously delicious combination of chorizo, quinoa, and tender bell peppers. I dare you to not smile while eating it.
Watch and I’ll walk you through this recipe step-by-step in the video below…
**NOTE: the ingredients below and in the video are for double the Chorizo Stuffing, so that you can use to make this Chorizo Taco Salad the next day!!**
- Extra-virgin olive oil
- 1 cup uncooked quinoa
- 4 cup chicken broth or vegetable broth
- 6 bell peppers, stem end trimmed and seeded
- 2 pound chorizo
- 2 stalk celery, diced
- 2 large carrot, diced
- 1 cup diced yellow onion
- 8 cloves garlic, minced
- 1 cup cilantro
- 2 cup spaghetti sauce
- Sea salt and pepper, to taste
- Preheat the oven to 350 degrees. Lightly grease a 10” x 15” glass casserole pan with olive oil.
- In a medium saucepan, combine the quinoa and broth over medium-high heat. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Set aside.
- Bring a large pot of water to boil. Add the bell peppers, cover, and cook for 5 minutes. Remove the peppers from the water with tongs and set aside.
- In a large skillet over medium-high heat, cook the chorizo until almost brown. Drain the fat and add the celery, carrots, onion, garlic, cilantro, and spaghetti sauce. Season with salt and pepper and cook for 5 minutes. Stir in the cooked quinoa and cook for another 3 minutes.
- Place the peppers on the prepared pan and fill them with the chorizo mixture. Cover the pan with foil and bake for 30 minutes until cooked through and tender.