Mushroom and Spinach Stuffed Bell Peppers: A Healthy and Flavorful Recipe
About
These mushroom and spinach stuffed bell peppers are a delicious and filling vegetarian dinner
option. The combination of earthy mushrooms, nutritious spinach, and sweet bell peppers
creates a harmonious blend of flavors. The peppers are stuffed with a savory mixture of
sautéed mushrooms, wilted spinach, cooked quinoa, and melty cheese, then baked to
perfection. Serve these stuffed bell peppers with a side of salad for a complete and satisfying
meal.
Ingredients
- 2 bell peppers
- 1 cup chopped mushrooms
- 2 cups fresh spinach
- 1 cup cooked quinoa
- 1/2 cup shredded cheese (such as mozzarella or cheddar)
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper, to taste
Steps
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Cut the tops off the bell peppers and remove the seeds and membranes.
Step 2: Cut the tops off the bell peppers and remove the seeds and membranes.
Step 3: In a large skillet, heat some olive oil over medium heat. Add chopped mushrooms and sauté until they release their moisture and become golden brown, about 8-10 minutes.
Step 4: Add minced garlic and cook for an additional 1 minute.
Step 5: Add spinach to the skillet and cook until wilted, about 2-3 minutes.
Step 6: In a large mixing bowl, combine the sautéed mushrooms and spinach with cooked quinoa and shredded cheese. Season with salt, pepper, and any additional desired herbs or spices.
Step 7: Stuff each bell pepper with the mushroom and spinach mixture.
Step 8: Place the stuffed bell peppers in a baking dish, cover with aluminum foil, and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Step 9: Serve the mushroom and spinach stuffed bell peppers hot, garnished with fresh herbs if desired.
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Step 4: Add minced garlic and cook for an additional 1 minute.
Step 5: Add spinach to the skillet and cook until wilted, about 2-3 minutes.
Step 6: In a large mixing bowl, combine the sautéed mushrooms and spinach with cooked quinoa and shredded cheese. Season with salt, pepper, and any additional desired herbs or spices.
Step 7: Stuff each bell pepper with the mushroom and spinach mixture.
Step 8: Place the stuffed bell peppers in a baking dish, cover with aluminum foil, and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Step 9: Serve the mushroom and spinach stuffed bell peppers hot, garnished with fresh herbs if desired.
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