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Savory Mushroom and Quinoa Stuffed Peppers

Try out this mouthwatering Savory Mushroom and Quinoa Stuffed Peppers recipe that celebrates plant-based goodness! These colorful peppers filled with earthy mushrooms, fluffy quinoa, and fresh veggies offer a delightful blend of flavors and textures. Packed with nutrients, including fiber and protein, this dish is perfect for any occasion, from weeknight dinners to special gatherings. It’s a visually appealing and satisfying way to nourish your body while enjoying delicious food.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 cups mushrooms, chopped (cremini or button)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned, drained)

1 can (15 oz) black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 cup shredded cheese (cheddar or mozzarella)

Fresh parsley or cilantro for garnish (optional)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them cut side up in a baking dish.

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 3 minutes). Add the chopped mushrooms, thyme, oregano, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.

        Combine Filling: In the skillet with the sautéed mushrooms, add the cooked quinoa, corn, black beans, and cherry tomatoes. Mix well and adjust seasoning if needed. Cook for another 2-3 minutes until everything is warmed through.

          Stuff the Peppers: Generously fill each pepper with the quinoa and mushroom mixture. Press down gently to pack the filling in. Top each stuffed pepper with shredded cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

              Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro if desired. Serve warm and enjoy your savory stuffed peppers!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings