Recipes Stuffed Peppers with Quinoa, Chorizo and Mushrooms 5.0 (4,836) Add your rating & review 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. Slideshow: More Quinoa Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Updated on March 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 30 mins Total Time: 1 hrs 10 mins Yield: 4 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 Directions 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). 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. 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. Add the drained quinoa and stir to combine. Season to taste with salt and pepper. Remove from the heat, and stir in the ricotta salata and chopped parsley. Set aside. 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. Preheat the oven to 400°. 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. Rate it Print