đŸ«‘đŸ„Quinoa & Mushroom Stuffed Bell PeppersđŸ«‘đŸ„

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đŸ«‘đŸ„Quinoa & Mushroom Stuffed Bell PeppersđŸ«‘đŸ„

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 4  large bell peppers (mixed colors), tops cut and seeds removed
  • 1 cup quinoa, rinsed
  • 1 cup fresh mushrooms, finely chopped
  • 0.5 cup mozzarella or parmesan cheese, shredded
  • 3 garlic cloves, minced
  • 1 tablespoons s olive oil
  • 1 cup vegetable broth
  • 1 tablespoons  fresh parsley, chopped
  • 1 pinch salt, pepper and paprika

Method
 

  1. Cook the quinoa: Preheat oven to 375°F (190°C). Cook 1 cups quinoa, rinsed in 1 cups vegetable broth for about 15 minutes  until fluffy. Set aside.
  2. Sauté the vegetables: Heat 1 tablespoons olive oil in a pan over medium heat. Sauté 0.5 small red onion, finely chopped and 3 garlic cloves, minced for 6 minutes , then add 1 cups fresh mushrooms, finely chopped and cook for 4 more minutes until golden.
  3. Make the filling: Mix the cooked quinoa with the mushroom mixture. Season with 1 pinch salt, pepper and paprika and stir in 1 tablespoons fresh parsley, chopped.
  4. Stuff the peppers: Place 4 large bell peppers (mixed colors), tops cut and seeds removed in a baking dish. Fill each pepper generously with the quinoa mixture and top with 0.5 cups mozzarella or parmesan cheese, shredded.
  5. Bake: Cover with foil and bake for 35 minutes. Remove foil and bake 10 more minutes until the cheese is golden and bubbly.
  6. Serve: Let cool for 5 minutes, garnish with extra parsley and serve.

Notes

Tip: Use a mix of red, yellow, and orange bell peppers for a colorful and impressive presentation. You can prepare the filling ahead of time and refrigerate it — just stuff and bake when ready to serve.

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