Quinoa stuffed peppers with mushrooms and green peas
Easy, tasty and healthy: a more unusual stuffed peppers recipe that you need to try!
Servings: 6
Ingredients
- 6 bell peppers, or other large kind, tops cut and seeded
- 1 onion, chopped
- 150 g mushrooms, sliced
- 4 tbs olive oil
- 130 g green peas, 1 small can
- 300 g quinoa, cooked
- 125 g mozzarella, chopped
- parsley, chopped
- Salt and pepper, to taste
Instructions
- 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 stove and add the mozzarella pieces and the 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 covered with aluminium foil, until the peppers become nice and soft. Remove the foil at the end of the baking to roast them a bit on top.
Notes
Store the leftover peppers for up to 3 days in the fridge.
You can also freeze them in airtight containers for up to 3 months.
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