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Quinoa Stuffed Bell Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked. Fluff with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 5-6 minutes. Season with oregano, paprika, salt, and pepper.
- Stir in the cooked quinoa and 1/4 cup of the grated Parmesan cheese. Mix until well combined.
- Spoon the quinoa mixture into the prepared bell peppers, packing it down and mounding it on top. Sprinkle the remaining Parmesan cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and broil for an additional 2-3 minutes to brown the cheese.
- Garnish with fresh parsley and serve hot. Enjoy!
Mushroom Stuffed Bell Peppers with quinoa is a modern twist on a classic dish, offering a healthier and gluten-free alternative. This variation originated in the health-conscious culinary scene, where chefs sought to elevate traditional recipes with nutritious substitutes. The use of quinoa adds a nutty flavor and fluffy texture, complementing the earthy richness of the mushrooms. This dish has gained popularity in regions known for their focus on organic and sustainable cuisine, such as the Pacific Northwest and California. For the best version of this dish, seek out restaurants that prioritize fresh, locally sourced ingredients. The key to perfecting this recipe lies in achieving a harmonious blend of flavors and textures, ensuring the quinoa is cooked to a light, fluffy consistency and the mushrooms are sautéed to savory perfection. Whether enjoyed as a main course or a side dish, Mushroom Stuffed Bell Peppers with quinoa offers a delightful fusion of wholesome ingredients and vibrant flavors.
60 min
4
320 calories
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