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Mini peppers stuffed with quinoa, mushrooms and smoked meats

Author
Cookinero 13 Nov 2022
17720
Mini peppers stuffed with quinoa, mushrooms and smoked meats

I recommend trying to cook an excellent hot appetizer for the festive table!

How to cook Mini peppers stuffed with quinoa, mushrooms and smoked meats

Step 1

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Cook quinoa according to package instructions.

Step 2

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Finely chop the onion, fry in vegetable oil. Add mushrooms grated on a coarse grater, fry.

Step 3

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Then crush finely chopped smoked meats (bacon and salami), warm slightly.

Step 4

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Cut mini-peppers lengthwise into 2 parts, remove seeds, save the stalk.

Step 5

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Mix fried mushrooms and smoked meats with quinoa. Add sour cream, both types of seasoning. Mix.

Step 6

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Grease the baking dish with vegetable oil. Fill the pepper halves with stuffing. Put in a baking dish.

Step 7

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Preheat the oven to 180 degrees, put the molds with peppers for 5 minutes. Then take out, sprinkle with grated cheese and put another 5-6 minutes.

Step 8

Mini peppers stuffed with quinoa, mushrooms and smoked meats

Put hot peppers on a dish, decorate with ground paprika and herbs.

Mini peppers stuffed with quinoa, mushrooms and smoked meats - FAQ About Ingredients, Baking Time and Storage

Yes, you can use couscous, bulgur, or even rice as a substitute for quinoa. Adjust the cooking time according to the grain you choose.
The stuffed peppers will stay fresh in the fridge for up to 3 days when stored in an airtight container.
Yes, simply omit the smoked meats and replace them with mushrooms, tofu, or plant-based protein for a vegetarian version.
Reheat them in the oven at 350°F (175°C) for 10-15 minutes or microwave them for 1-2 minutes until warmed through.
Yes, you can freeze them before baking. Place them in a freezer-safe container and bake from frozen, adding a few extra minutes to the cooking time.
They pair well with a fresh salad, roasted vegetables, or a light soup for a complete meal.
Yes, mozzarella, cheddar, or feta cheese can be used instead of the suggested cheese for a different flavor.
Add chopped jalapeños, red pepper flakes, or a dash of hot sauce to the filling for extra heat.
Yes, but you may need to adjust the baking time to ensure the larger peppers cook through.

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