Mushroom and Spinach Stuffed Bell Peppers
Elevate your mealtime with these Mushroom and Spinach Stuffed Bell Peppers—a delicious, wholesome dish packed with hearty mushrooms, vibrant spinach, and fluffy quinoa or rice. This simple yet flavorful recipe is perfect for a nutritious lunch or dinner and can easily be customized to suit your taste. Whether you're looking for a plant-based meal or a satisfying side dish, these stuffed peppers are sure to impress!
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Ingredients
- 4 Bell pepper large-size, (any color)
- 1 cup quinoa or rice cooked
- 2 cup fresh spinach chopped
- 1 cup mushrooms finely chopped
- 1 Onion small,diced
- 2 Garlic Cloves minced
- 1 tsp Olive Oil
- 1 tsp Cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional for spice)
- 1/4 cup shredded cheese (optional for topping)
Instructions
- Preheat oven to 375°F (190°C)
- Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.
- Sauté the filling: Heat olive oil in a pan over medium heat. Add onions and garlic, cooking until fragrant.
- Add mushrooms and cook until they soften. Stir in spinach and cook until wilted.
- Add cooked quinoa or rice, along with cumin, paprika, salt, and pepper. Stir well to combine.
- Stuff the peppers with the mixture and place them in a baking dish.
- If using cheese, sprinkle it on top.
- Bake for 20-25 minutes or until the peppers are tender.
- Let cool for a few minutes before serving.