Do you ever find yourself looking for a delicious and satisfying vegetarian dish that doesn’t skimp on flavor? Look no further than these Mushroom and Gouda Stuffed Peppers! Packed with savory mushrooms, creamy Gouda cheese, and aromatic herbs, these stuffed peppers are sure to become a new favorite in your meal rotation. In this blog post, we will walk you through the step-by-step process of creating this mouthwatering dish, from preparing the filling to baking the peppers to perfection. Get ready to impress your family and friends with this irresistible recipe!
Ingredients:
- 4 large bell peppers
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 cup shredded Gouda cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the onions and garlic, sauté until translucent.
- Add the mushrooms to the skillet and cook until they are soft and browned.
- Stir in the cooked quinoa and half of the shredded Gouda cheese. Season with salt and pepper.
- Spoon the quinoa mixture into the bell peppers, packing it down firmly.
- Sprinkle the remaining Gouda cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Remove the foil and broil for an additional 5 minutes, until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving.
Notes:
- You can customize this recipe by adding other vegetables or protein sources to the quinoa mixture.
- Feel free to experiment with different types of cheese for a unique flavor profile.
- These stuffed peppers can be made ahead of time and stored in the fridge before baking.
- This dish is a great option for a vegetarian main course or a side dish for a larger meal.