Quinoa Stuffed Bell Peppers with Mushrooms

Units:
Servings: Prep Time: 20 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Cook quinoa in vegetable broth according to package instructions.
  3. Cut tops off bell peppers and remove seeds.
  4. In a pan, heat olive oil over medium heat. Sauté onion, garlic, and mushrooms for 5 minutes.
  5. Add zucchini, cherry tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Mix well.
  6. Stuff each bell pepper with quinoa mixture. Place in a baking dish.
  7. Bake for 25-30 minutes until peppers are tender. Top with feta cheese if desired.

Notes

For a vegan option, omit feta cheese.

Dietary Tags

Recipe By:

Chef AI

Quinoa Stuffed Bell Peppers with Mushrooms

Ingredients

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup feta cheese, crumbled (optional)

Directions

  1. Preheat oven to 375°F (190°C).
  2. Cook quinoa in vegetable broth according to package instructions.
  3. Cut tops off bell peppers and remove seeds.
  4. In a pan, heat olive oil over medium heat. Sauté onion, garlic, and mushrooms for 5 minutes.
  5. Add zucchini, cherry tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Mix well.
  6. Stuff each bell pepper with quinoa mixture. Place in a baking dish.
  7. Bake for 25-30 minutes until peppers are tender. Top with feta cheese if desired.