Quinoa and Mushroom Stuffed Peppers
These easy mushroom and quinoa stuffed peppers are healthy, gluten-free and vegetarian - not to mention very comforting and absolutely delicious!
Servings: 4 people
Calories: 393kcal
Ingredients
- 4 small bell peppers , halved and seeded
- 1/2 cup uncooked quinoa
- 3 tbsp olive oil , divided
- 1 lb (450g) cremini mushrooms , finely chopped
- 1 onion , chopped
- 2 cloves garlic , minced
- 1 14.5 oz can (450g) diced tomatoes
- 1 tbsp fresh thyme , leaves only
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded parmesan cheese
- 1/4 cup toasted slivered almonds
- 1/4 cup chopped fresh parsley
- lemon juice from 1/2 lemon
- 1 cup shredded mozzarella cheese
Instructions
- Cook quinoa according to package instructions.
- In a large skillet, over medium heat, heat 2 tablespoons of olive oil. Add the mushrooms and onion, and cook, stirring, until softened and all the moisture has disappeared (about 10 minutes).
- Add the garlic and cook for 30 seconds. Stir in the canned tomatoes, thyme, salt, and black pepper. Simmer over low heat for about 10 minutes more.
- Turn off the heat and stir in the cooked quinoa, Parmesan cheese, almonds, and parsley.
- Preheat the oven to 400°F (200°C).
- Place the pepper halves, cut sides up, in a large baking dish. Spoon the mushroom quinoa mixture into the peppers, mounding if necessary. Drizzle with the remaining tablespoon olive oil and lemon juice.
- Cover with foil and bake for about 50 minutes - 1 hour, or until the peppers reach your desired level of tenderness.
- Uncover, top with the shredded mozzarella cheese, and bake for 5-10 minutes more until the cheese has melted.
Nutrition
Serving: 1g | Calories: 393kcal | Carbohydrates: 36.6g | Protein: 22.7g | Fat: 19.6g | Cholesterol: 12.3mg | Sodium: 1057.2mg | Sugar: 10.9g