for dinner 

Mouthwatering Mushroom Stuffed Peppers with Quinoa Salad

The Mushroom recipe for dinner 

12 ingredients

  • 4 bell pepper bell pepper
  • 1 cup quinoa
  • 2 cup vegetable broth
  • 2 tablespoon olive oil
  • 1 onion onion diced
  • 2 clove garlic minced
  • 8 ounce mushroom sliced
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • pinch salt
  • pinch pepper
  • 0.25 cup grated Parmesan cheese
  • bunch fresh parsley 

These Mushroom Stuffed Peppers are a delicious and satisfying vegetarian dish with a twist. The peppers are filled with a flavorful mushroom and quinoa stuffing, creating a hearty and healthy meal. Serve them with a fresh and zesty quinoa salad for a complete low carb

9 stepsReady in about 40 minutes

  • 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.
  • In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
  • Add the mushrooms, dried thyme, dried oregano, salt, and pepper. Cook until the mushrooms are browned and any liquid has evaporated.
  • Remove the skillet from heat and stir in the cooked quinoa and Parmesan cheese. Taste and adjust the seasonings if needed.
  • Fill each bell pepper with the mushroom quinoa mixture and place the pepper tops back on.
  • Bake in the preheated oven for 20-25 minutes or until the peppers are tender.
  • Serve the stuffed peppers with a side of quinoa salad, garnished with fresh parsley.

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