Mushroom and Spinach Stuffed Bell Peppers

Type: Lunch · Cook time: 45 minutes

Created by 99 Recipes

Hearty bell peppers filled with a savory mixture of sautéed mushrooms, fresh spinach, quinoa, and spices, baked until tender and served with a drizzle of balsamic glaze.

Ingredients:

• 2 whole Bell Peppers
• 200 grams Mushrooms
• 100 grams Fresh Spinach
• 1 cup Quinoa
• 1 whole Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 2 cups Vegetable Broth
• 2 tablespoons Balsamic Glaze
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Italian Seasoning

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions; usually, this takes about 15 minutes.
3. While the quinoa is cooking, heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until translucent.
4. Add sliced mushrooms to the pan and cook until they release their moisture and become tender, about 5 minutes.
5. Stir in the fresh spinach and cook until wilted. Season the mixture with salt, black pepper, and Italian seasoning.
6. Once the quinoa is cooked, add it to the mushroom and spinach mixture, stirring to combine thoroughly.
7. Cut the tops off the bell peppers and remove the seeds. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
8. Place the stuffed peppers upright in a baking dish. Drizzle with balsamic glaze and cover the dish with foil.
9. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
10. Remove the foil for the last 5 minutes of baking to allow the tops to brown slightly.