Stuffed Peppers with Quinoa, Chorizo and Mushrooms

Blanching the peppers before stuffing them helps hold their shape and retain their bright color. We like to use a variety of colors so the finished dish is extra colorful.

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  • Servings: 4

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Ingredients

  • 1 cup quinoa
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 small red onion, chopped
  • 4 ounces Spanish chorizo, chopped (about 3/4 cup)
  • 2 ounces cremini mushrooms, sliced (about 1 cup)
  • Salt
  • Freshly ground black pepper
  • 4 ounces ricotta salata, crumbled (about 1 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 4 bell peppers

How to make this recipe

  1. Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).

  2. Cook the quinoa in a 3- to 4-quart saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve.

  3. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over moderate heat. Add the onions and cook, stirring occasionally, until golden and softened, 8 to 10 minutes. Add the chorizo and cook until it starts to release its oil, about 2 minutes. Stir in the mushrooms and cook, stirring occasionally, until golden, about 3 minutes.

  4. Add the drained quinoa and stir to combine. Season to taste with salt and pepper. Remove from the heat, and stir in the <em>ricotta salata</em> and chopped parsley. Set aside.

  5. Cut the bell peppers in half lengthwise and discard the ribs and seeds. Cook the peppers in a medium pot of simmering salted water until crisp-tender when pierced with a knife, about 5 minutes. Drain in a colander and let cool slightly.

  6. Preheat the oven to 400&#176;. Lightly oil a medium baking dish. Fill the pepper halves with the quinoa mixture and arrange in the dish. Drizzle the peppers with the remaining 1 tablespoon olive oil. Bake until quinoa mixture is golden-brown on top and piping hot, about 20 minutes.

Contributed By Photo © Guy Ambrosino Published March 2014





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