Mushroom and Spinach Stuffed Bell Peppers
Bright and colorful, these stuffed bell peppers offer a visually appealing presentation that promises flavor with every bite. The savory blend of mushrooms, spinach, and quinoa creates a satisfying and hearty filling, perfect for a nutritious meal. Baking them enhances their sweetness, complementing the earthy and savory filling.
Flexibility is key with this dish. You can easily swap the quinoa for rice or couscous, and mix in your favorite herbs like thyme or basil for an extra flavor boost. Consider adding some feta cheese for a tangy finish or omit for a vegan option.
Ideal for a family dinner or meal prepping, these stuffed peppers are both filling and wholesome. Serve alongside a fresh garden salad or crusty bread for a complete meal, perfect for any season or occasion.
How to Make It
-
1
Preheat the oven to 375°F (190°C).
-
2
Cook quinoa in vegetable broth according to package instructions.
-
3
Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
-
4
Add mushrooms and cook until golden, about 5 minutes.
-
5
Stir in spinach until wilted. Add cooked quinoa, tomato paste, salt, and pepper. Mix well.
-
6
Place halved bell peppers in a baking dish. Fill each with quinoa mixture, pressing down gently.
-
7
Cover dish with foil, bake for 20 minutes. Remove foil, bake for another 15 minutes until peppers are slightly soft.
-
8
Serve warm, garnished with additional herbs if desired.