Stuffed Peppers with Quinoa Chorizo and Mushrooms
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
Instructions
Stuffed Peppers with Quinoa, Chorizo and Mushrooms serves 4 original recipe by Food & Wine.
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