| Health / Recipes |
Mushroom and Quinoa Stuffed Bell Peppers
Ingredients
• 4 large bell peppers (any color)
• 1 cup quinoa, cooked
• 1 cup sliced mushrooms (shiitake or portobello)
• 1/2 cup diced tomatoes
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded cheese (optional)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for cooking
Instructions
• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a skillet, sauté the mushrooms, garlic, and red onion in a little olive oil until the mushrooms are tender.
• In a large bowl, combine the cooked quinoa, sautéed mushroom mixture, diced tomatoes, black beans, and cheese (if using). Season with salt and pepper.
• Stuff each bell pepper with the quinoa and mushroom mixture and place them in a baking dish.
• Cover the dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is heated through.
Serve the stuffed bell peppers with a dollop of sour cream or Greek yogurt if desired.
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