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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 

Kate Winslow
March 2014


Credit: © Guy Ambrosino

Recipe Summary

30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.