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 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.
                                                        

                              Get your free cookbook here :)