Red peppers stuffed with mushrooms, quinoa and feta
I must confess my children aren’t exactly cheering when I put this dish on our dinner table. But it’s so easy to make, especially when I have a container of cooked quinoa ready in my fridge (food prepping is the best!), and in the end they do eat it without too much protest.
But if this recipe looks like a far stretch for your kids, it still makes a great lunch for you or a light and easy dish for a girls’ dinner for instance.
In Summer I like to serve this with a mixed salad, and in Winter I usually serve it with sautéed spinach.
Quinoa has exceptional health benefits and is gluten free. It’s fairly high in protein (12-15%), is an excellent source of dietary fiber, and is high in minerals like manganese, magnesium, iron, copper, and phosphorus.
Brown mushrooms are very rich in many minerals including selenium, copper, potassium, and zinc, and are also an excellent source of several B vitamins. Potassium and copper both protect against heart diseases and can reduce blood pressure. They’re also powerful antioxidants and true immunity boosters.
Ingredients
Serves 4
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Heat the oven to 180° C or 360° F
Prepare the quinoa.
Halve the peppers, remove the seeds, coat with olive oil and bake for 5 minutes (cut side down)
Meanwhile, toast the pine nuts in a dry frying pan and set aside in a large mixing bowl.
Using the same pan, fry the mushrooms in olive oil over a medium heat for about 5 minutes until they’re nice and soft. Add to the mixing bowl.
Once the quinoa is ready, add to the mixing bowl with the mushrooms, pine nuts, parsley, lime juice, tahini, salt, and pepper.
Stuff the peppers with this mixture and bake for another 10 minutes.
Sprinkle with the crumbled feta and bake for 5 more minutes.
Serve with a mixed salad or spinach.
Ingredients
Directions
Heat the oven to 180° C or 360° F
Prepare the quinoa.
Halve the peppers, remove the seeds, coat with olive oil and bake for 5 minutes (cut side down)
Meanwhile, toast the pine nuts in a dry frying pan and set aside in a large mixing bowl.
Using the same pan, fry the mushrooms in olive oil over a medium heat for about 5 minutes until they’re nice and soft. Add to the mixing bowl.
Once the quinoa is ready, add to the mixing bowl with the mushrooms, pine nuts, parsley, lime juice, tahini, salt, and pepper.
Stuff the peppers with this mixture and bake for another 10 minutes.
Sprinkle with the crumbled feta and bake for 5 more minutes.
Serve with a mixed salad or spinach.
