Stuffed peppers with quinoa, tomatoes and mushrooms

Stuffed peppers with quinoa, tomatoes and mushrooms

🌶 🍅 Plantbased and delicious. Served with a simple tomato, cucumber salad. Made by me!

Ingredients:
3 whole peppers, sliced in half

Filling:
3 garlic cloves
1/2 onion
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
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DIRECTIONS:
Preheat oven to 375F.

FILLING:
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.

PEPPERS:
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.
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Fill the peppers with the quinoa mixture and bake for 10 more minutes.

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