Description
A fun and flavorful dish perfect for Halloween, featuring bell peppers stuffed with a savory filling of quinoa, mushrooms, and spices.
Ingredients
Scale
- 4 orange bell peppers
- 1 cup cooked quinoa or brown rice
- 1 cup sautéed mushrooms (cremini or shiitake)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 cup tomato sauce
- Juice of 1 lime
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the top off each bell pepper and remove the seeds. Take care not to pierce the sides!
- In a skillet, drizzle olive oil over medium heat and sauté the diced onion and garlic until fragrant.
- Add in the chopped mushrooms and cook until they’re golden and the liquid has evaporated.
- Stir in the cooked quinoa or rice. Mix in spices, chopped herbs, and a splash of tomato sauce for moisture.
- Spoon the filling generously into your prepared peppers, packing it in snugly.
- Place the stuffed peppers upright in a baking dish. Drizzle with olive oil and add a little water to the bottom of the dish to keep moisture during baking.
- Cover with foil and bake for 25-30 minutes. Remove the foil for the last 10 to 15 minutes of baking to let the tops brown.
- Serve hot, garnished with additional fresh herbs and lime wedges for added zest.
Notes
Feel free to customize the filling with other grains or spices. These peppers freeze well and can be reheated later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 250
- Sugar: 5g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan, Halloween, Jack-o'-lantern, Bell peppers, Quinoa