Mushroom and Spinach Stuffed Bell Peppers

Mushroom and Spinach Stuffed Bell Peppers - A Delicious Vegetarian Delight!
Looking for a healthy and delicious vegetarian dish that's easy to make? Try our Mushroom and Spinach Stuffed Bell Peppers recipe! This dish is perfect for a quick and easy weeknight dinner or a special occasion.

Ingredients (serves 4):

- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup cooked quinoa
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste

Cooking Tips:

- Choose bell peppers that are firm and have a flat bottom so they can stand upright.
- To make the peppers easier to stuff, cut off the tops and remove the seeds and membranes.
- Cook the quinoa ahead of time to save time.

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Stir in the cooked quinoa and Parmesan cheese. Season with salt and pepper to taste.
6. Stuff the mixture into the bell peppers and place them in a baking dish.
7. Bake for 30-35 minutes, until the peppers are tender and the filling is hot and bubbly.
Appearance and Taste:
These Mushroom and Spinach Stuffed Bell Peppers are a beautiful and colorful dish that will impress your guests. The peppers are tender and flavorful, and the filling is packed with protein and nutrients. The combination of mushrooms, spinach, and quinoa creates a delicious and satisfying vegetarian meal that everyone will love.
Type of Dish: Vegetarian Entree
Main Ingredients: Mushrooms, Spinach, Bell Peppers