The past couple of weeks, I have been planning on making stuffed peppers but I have been so busy with people in town so I have been postponing cooking them. Tonight, I finally had some time to make this delicious and nutrition-filled meal. BONUS: I will be able to have them throughout the week!
Quinoa & Mushroom Stuffed Peppers:
- 2 tbsp of olive oil
- 3 garlic cloves, chopped
- one small onion, diced
- 1 cup uncooked quinoa, rinsed and cooked according to package directions
- 1 large can of whole peeled tomatoes
- one cup of sliced mushrooms
- 6 peppers, tops removed, cored and seeded
In a small pan, heat 1 tbsp of olive oil over medium high heat. Add garlic and onion and cook, stirring occasionally until transparent. Add mushrooms and cook until softened, 4 to 5 minutes more. Once sauteed add to the cooked quinoa and mix.
In a large pan, heat 1 tbsp of olive oil over medium high heat. Slice the tomatoes from the can and add to the pan with the remaning tomato juice.
Divide quinoa-mushroom mix evenly among the bell peppers, gently packing it down and making sure to fully fill each pepper. Add the peppers to the pan with the tomato sauce. Cover and let cook for 30 minutes.
Serve the tasty and colorful peppers!