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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup mushrooms, finely chopped (button or cremini) - 2 cups fresh spinach, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup feta cheese or grated Parmesan (optional) - Fresh parsley for garnish (optional)

Savory Mushroom and Spinach Stuffed Peppers

Discover the delicious world of Savory Mushroom and Spinach Stuffed Peppers! This wholesome dish beautifully combines vibrant flavors and nutritious ingredients like quinoa, mushrooms, and fresh spinach, making it not just a meal but an experience. Perfect for vegetarian diets, this recipe is versatile and can be easily customized to suit your preferences. Packed with protein and essential vitamins, these stuffed peppers are a delightful way to enjoy healthy eating!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, chopped (button, cremini, or shiitake)

4 cups fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup crumbled feta cheese (optional for a tangy flavor)

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the liquid has absorbed. Set aside.

    Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Mushrooms and Spinach: Add the chopped mushrooms to the skillet. Sauté for about 5 minutes until they start to soften. Next, stir in the chopped spinach, oregano, thyme, salt, and pepper. Cook until the spinach is wilted, about 2-3 minutes.

        Combine Filling Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, feta cheese (if using), and half of the Parmesan cheese. Mix well to combine and adjust seasoning, if necessary.

          Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

            Stuff the Peppers: Spoon the quinoa and vegetable mixture into each bell pepper, pressing it down gently to ensure the filling is packed in.

              Top with Cheese: Sprinkle the remaining Parmesan cheese on top of the stuffed peppers.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden and bubbly.

                  Garnish and Serve: Once done, remove the stuffed peppers from the oven. Let them cool for a few minutes before serving. Garnish with freshly chopped parsley for a burst of freshness.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings