These quinoa, mushrooms and green peas stuffed peppers are not only delicious but also very healthy and nutritious. This meal is suitable for both lunch and dinner and in case you have leftovers they can be perfectly frozen for another day.
Autumn is here and we already started craving warm and tasty homemade dishes. Regardless of my sweet tooth, sometimes even I feel like eating a nice savoury meal. I always try to have at home some kind of healthy cooked food, mainly because of our almost two year old who eats for dinner more from our plates than from his food. This is quite a normal toddler behavior but it wouldn’t be normal for a toddler to taste meatballs, sushi or sausages. A vegetables and rice dish is always a good option, especially if cooked with olive oil and without much salt. But if you want to cook something more exciting, you can try quinoa: as we all know it is very healthy and nutritious.
There are many ways to cook quinoa but a general rule is to use it the same way as rice. So if you like rice stuffed peppers you will be quite fascinated with the quinoa stuffed peppers. The combination of quinoa, peppers, mushrooms and green peas makes this meal very tasty, while the mozzarella adds a nice touch of softness. In spite of the product abundance in this recipe, it is incredibly light and won’t give you lots of additional calories. And if you don’t overdo with salt, you can also serve it to your toddlers.
If you want to cook a tasty and healthy meal this autumn, you should definitely try these quinoa peppers!
Quinoa, mushrooms and green peas stuffed peppers
6 big peppers, tops cut and seeded
1 onion, chopped
150 g mushrooms, sliced
4 tbs olive oil
130 g green peas (1 small can)
300 g boiled quinoa
125 g mozzarella, chopped
Salt and pepper to taste
Preheat oven to 200 degrees C.
Heat the olive oil in a pan and cook the onions for about 2-3 minutes over medium heat. Add the mushrooms and cover the pan with a lid. Cook for about 5-10 minutes or until the water from the mushrooms evaporates. Add green peas and quinoa and stir for a minute. Add salt and pepper to taste. Remove the pan from the fire and add mozzarella pieces and parsley. Mix well.
Fill the peppers with the prepared stuffing, cover with the tops and place them in a greased pan. Bake for ½ hour, until the peppers become nice and soft.