I have totally fallen in love with quinoa not only because it is a “super food” loaded with protein but also because it tastes delicious and takes very less time to cook. This quinoa mushroom stuffed bell pepper is one of my favorites. This protein rich recipe is great for vegetarians. It can be had for lunch or dinner. It can be served as a main dish or as a side dish. Learn how to make Quinoa-Mushroom Stuffed bell pepper following this easy recipe.
Cook quinoa with 1 cup of vegetable broth or water. Refer how to cook quinoa for more details. Once cooked fluff quinoa with a fork and keep it aside.
Wash and cut bell pepper into half. Scoop out the seeds and remove the white pith. Keep it ready as in the picture below. Apply olive oil lightly on the outside of the bell pepper. You can use any color bell pepper but to make it colorful and visually appealing, I choose one in each color.
Chop mushroom into small pieces.
Heat oil in a pan, add finely chopped onions and garlic.
When onions turn transparent, add chopped tomatoes and cook on medium heat for a few minutes.
Add chopped mushrooms, cumin powder, chilli powder, herbs, pepper powder and salt needed. Cook until mushrooms become tender and the gravy thickens.
Stir in cooked quinoa. Now our Mushroom Quinoa stuffing is ready.
Pre-heat the oven at 180 degree C for 15 minutes.
Stuff the bell pepper with the the quinoa + mushroom mixture (see picture below). Arrange the stuffed bell peppers in a baking dish lined with aluminium foil, cover the bell pepper with another aluminium foil (to prevent quinoa from drying) and place it in the middle rack of the oven.
Bake at 180 degree C for 20 minutes or until the bell pepper becomes slightly tender.
Once done remove the bell peppers from the oven, top it with grated cheese and put it back into the oven. Broil for 2-3 minutes or until the cheese melts.(keep an eye when using the broiler mode)
Serve warm. You do not need any side dishes as it tastes good on its own.
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