About the Recipe
Made with tender bell peppers stuffed with a mixture of nutritious quinoa, black beans, and spices, these stuffed peppers are a satisfying and delicious meal that will please even the pickiest of eaters. The gluten-free and vegan ingredients make these stuffed peppers a great option for those with dietary restrictions, while the vibrant colors and bold flavors make them a visually stunning addition to any dinner table. Whether you're looking for a quick weeknight dinner or want to impress guests at a dinner party, these stuffed peppers are sure to deliver. So why not give them a try and enjoy a meal that is both healthy and delicious!
Ingredients
4 bell peppers, halved and seeded
1 cup cooked quinoa
1 can diced tomatoes
1 cup diced onion
1/2 cup diced mushrooms
1 tablespoon olive oil
1 teaspoon dried basil
Salt and pepper, to taste
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit
Step 2
Heat olive oil in a pan over medium heat. Add the onions, mushrooms and cook until softened, about 5 minutes.
Step 3
Stir in the diced tomatoes, quinoa, basil, salt and pepper, and cook for an additional 2-3 minutes.
Step 4
Place the bell pepper halves in a baking dish.
Step 5
Fill each bell pepper half with the quinoa mixture.
Step 6
Cover with foil and bake for 30-40 minutes or until the bell peppers are tender.
