Stuffed Red Peppers
These savory, vegetarian and delicious peppers are perfect for a Meatless Monday or any day. The are not beautiful but, holy smokes, do they taste great!
Servings 4 people
Ingredients
- 2 cups cooked quinoa cook according to package directions
- 4 large red peppers or yellow or orange
- 1 large Onion finely chopped
- 1 pound baby bella mushrooms finely chopped
- 2 cloves garlic finely chopped
- 1 14.5 ounce can diced tomatoes I love fire roasted tomatoes
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- 1/2 cup shredded parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Cut the peppers in half and remove the seeds and ribs - set aside in a baking dish
- Heat the oil to a large sauté pan, add the chopped onions and sauté until softened - about 5 minutes
- Add the chopped mushrooms and sauté until all the water has evaporated - about 10 minutes.
- Add the garlic and sauté for another 30 seconds
- Add the tomatoes and thyme along with a pinch of kosher salt and ground black pepper. Sauté until the mixture has reduced a bit - 5-7 minutes
- Add the Parmesan cheese and give it a stir
- Add the cooked quinoa and mix to combine. Taste and adjust the seasonings
- Stuff each half of the red peppers with the quinoa mixture. (It is not the prettiest dish you'll make this month, but it may be the tastiest)
- Set the peppers in a baking dish and sprinkle with cheese. You can refrigerate these peppers for up to 3 days - a marvelous make-ahead dish!
- Bake, covered, for 40 minutes - uncover and bake for an additional 10 minutes
- Serve with a salad (and a glass of white wine, if you like) and enjoy!
Notes
Feel free to add a pound of sautéed ground beef, chicken, sausage or plant-based meat to this dish if you want to up the protein