Are you tired of the same old stuffed pepper recipes? Looking for a healthy and delicious alternative? Look no further than these Mushroom and Quinoa Stuffed Bell Peppers! Packed with protein, fiber, and flavor, this dish is 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 these mouthwatering stuffed peppers, from preparing the quinoa and mushrooms to stuffing and baking the peppers. Get ready to impress your family and friends with this nutritious and satisfying recipe!
Ingredients:
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the vegetable broth to a boil.
- Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the broth is absorbed.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the mushrooms, paprika, cumin, salt, and pepper, and cook until the mushrooms are tender, about 5-7 minutes.
- Stir in the cooked quinoa, parsley, and Parmesan cheese.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender.
- Serve hot and enjoy!