Summer is a great time to enjoy fresh, locally grown bell peppers from the farmer’s market or your own garden. These mushroom and quinoa stuffed bell peppers are a great twist on a classic recipe. Nutrient packed quinoa and heart healthy, low calorie mushrooms are great swaps for the rice and beef typically found in stuffed peppers.
- 4 yellow bell peppers
- 1 cup cooked quinoa
- 1 oz feta, crumbled
- 2 cups fresh spinach
- 1 small onion, diced
- 1 cup diced mushroom
- 3/4 cup tomato soup or sauce
- 1 egg
- about a tablespoon of coconut oil
- 2-3 cloves of garlic, diced
- 3 tablespoons of Panko bread crumbs
- salt and pepper, to taste
- about 10 fresh Basil leaves, chopped
- 2-3 sprigs of fresh thyme, chopped
- 2 sprigs fresh Rosemary leaves, chopped
Preheat your oven to 375 degrees Fahrenheit. Heat a skillet on medium high heat and add about half a tablespoon of coconut oil. Once the oil has melted, add onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are soft. Then add the spinach and keep on medium high heat until the spinach is soft.
While the onion-mushroom mixture cooks, wash the bell peppers and remove their stems and seeds (while leaving pepper in tact). Remove the onion-mushroom mixture from heat and let cool for 5-10 minutes. Then add the feta, quinoa, egg, tomato soup, Panko, herbs, and salt and pepper to taste. Stir well.
Coat the peppers lightly with coconut oil and place in a pan. Fill with the stuffing mixture and cook for 25-30 minutes (until filling has browned slightly and peppers are soft). Remove the peppers from the oven and let stand for 10 minutes. Then, serve and enjoy!