Bell peppers stuffed with mushrooms, vegetables and quinoa

Cookinero 10 November 2022

Who among you has not tried stuffed peppers? Such people, I think, are very, very few. I want to offer you an interesting version of such a pepper, where mushrooms and vegetables will play the role of minced meat, and instead of rice, cereals with the interesting name of quinoa. This is a very light and tasty dish.

How to cook Bell peppers stuffed with mushrooms, vegetables and quinoa

Step 1

Bell peppers stuffed with mushrooms, vegetables and quinoa

Prepare all necessary ingredients for cooking. Measure the required amount of quinoa, rinse, pour cold water in a ratio of 1: 2 and put on high heat. Bring to a boil, cover tightly with a lid and cook for 10-15 minutes, until all the water is absorbed into the cereal.

Step 2

Bell peppers stuffed with mushrooms, vegetables and quinoa

While the cereal is being cooked, wash and cut the bell pepper, you can cut it in half, like mine, or you can do it in the usual way, cutting off the caps on top and peeling the seeds.

Step 3

Bell peppers stuffed with mushrooms, vegetables and quinoa

Grate the carrots on a coarse grater, cut the onion and mushrooms into small cubes.

Step 4

Bell peppers stuffed with mushrooms, vegetables and quinoa

Heat a frying pan with vegetable oil, crush the garlic clove and fry it for 1-2 minutes, then discard. In a frying pan, with an interval of 2-3 minutes. spread on frying: onions, carrots, mushrooms, beans. If the beans are frozen, thaw them first.

Step 5

Bell peppers stuffed with mushrooms, vegetables and quinoa

Finely chop the dill, or some other herb that you like. Mix greens, quinoa and stewed vegetables in one bowl. Salt and pepper. Mix well.

Step 6

Bell peppers stuffed with mushrooms, vegetables and quinoa

Turn on the oven at 200 degrees. Fill our peppers and put in a preheated oven for 35-40 minutes, until the peppers are soft. True, I had a great desire to eat them right without baking :-). I think that these peppers can be served raw as a cold appetizer.

Step 7

Bell peppers stuffed with mushrooms, vegetables and quinoa

These beauties we get out of the oven after the allotted time! I recommend sprinkling hot peppers with large flakes of parmesan before serving.

Bell peppers stuffed with mushrooms, vegetables and quinoa - FAQ About Ingredients, Baking Time and Storage

Yes, you can use rice, couscous, or bulgur as an alternative to quinoa. Adjust the cooking time and water ratio according to the grain you choose.
To make it vegan, omit the Parmesan cheese or replace it with a dairy-free alternative like nutritional yeast or vegan cheese.
Yes, canned beans work well. Just rinse and drain them before adding to the recipe. Adjust cooking time as they don’t need thawing.
Store in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Yes, they freeze well. Wrap tightly in foil or place in a freezer-safe container. Thaw in the fridge overnight before reheating.
For a low-carb option, use cauliflower rice instead of quinoa and reduce or omit the beans.
Parsley, cilantro, or basil would also work well. Choose based on your preference or what’s available.
Yes, you can prepare the filling 1-2 days in advance. Store it in the fridge and stuff the peppers before baking.
A fresh green salad, garlic bread, or a light soup like tomato or cucumber would complement this dish nicely.
Absolutely! Any color—red, yellow, or orange—works well. They may vary slightly in sweetness and cooking time.

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