🌶 🍅 Plantbased and delicious. Served with a simple tomato, cucumber salad. Made by me!
3 whole peppers, sliced in half
3 garlic cloves
1 can fire-roasted tomatoes
1/2 cup squash, sliced
1/2 cup sliced mushrooms
1 cup quinoa
2 cup veggie broth/ water if stovetop (1 cup for instantpot)
salt & pepper
spices: 1 tsp oregano + 1/2 tsp paprika + 1/2 tsp thyme + 1/4 tsp cayenne
Preheat oven to 375F.
Saute onion and garlic, then add sliced mushrooms, squash, s & p and the spice mix and saute for a few more minutes.
Add quinoa, broth and cook according to quinoa package directions. If using instant pot, MHP for 10 minutes and quick release.
While the filling is cooking, hollow out the peppers and drizzle with olive oil & salt and start baking them on their own for 15 minutes or so. This will speed up the process.
Fill the peppers with the quinoa mixture and bake for 10 more minutes.