Quinoa Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 43 Minutes |
Ready In: 63 Minutes Servings: 4 |
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Ingredients:
4 large red bell peppers or 4 large green bell peppers, washed |
1 tablespoon butter |
1 medium onion, peeled, ends removed and chopped |
1 garlic clove, peeled and minced |
1/2 lb mushroom, cleaned and sliced |
1 teaspoon dried oregano |
1 (28 ounce) can diced tomatoes |
4 cups cooked quinoa |
Directions:
1. Preheat the oven to 325 degrees.
2. Lightly grease a baking dish that will hold the peppers upright.
3. Cut 1/2 inch from the top of the peppers and remove the seeds and membranes.
4. In a large stock pot with a steamer tray, steam the peppers 4 to 5 minutes.
5. Remove and set aside while preparing the stuffing.
6. In a large skillet over medium heat, melt the butter.
7. Add the onion, garlic and mushrooms and saute until tender.
8. Add the oregano and tomatoes, reduce heat and simmer about 8 minutes.
9. Fold in the cooked quinoa.
10. Fill the peppers with the quinoa mixture and stand up with their sides touching in the prepared baking dish.
11. Cover loosely with foil and bake until the peppers are tender, 25 to 30 minutes.
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