These Vegetarian Quinoa Stuffed Peppers are a filling and delicious easy and healthy dinner recipe. Great Meatless Monday recipe or any day of the week! Even the meat lovers like these vegetarian stuffed peppers.
4 bell peppers (I prefer red, yellow, or orange, but green will work, too), tops cut off, seeds and membranes removed
1/2 cup quinoa, rinsed (or 2 cups cooked)
1 tablespoon extra virgin olive oil
1 1/2 cups zucchini, chopped (I used 1/2 zucchini and 1/2 yellow squash for variety)
1 1/2 cups mushrooms, chopped (I used baby bellas)
1/4 cup fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 1/2 ounces crumbled goat cheese
Preheat the oven to 350 degrees.
Bring 1 cup of water to a boil. Add 1/2 cup quinoa and reduce heat to medium low. Cover and cook 15 minutes, or until all of the water is absorbed.
Meanwhile, boil another large pot of water. Add the bell peppers, cover, and cook for 5 minutes. Carefully remove the peppers from the water with tongs and make sure all the water is removed from the inside.
While the peppers are boiling, heat the oil in a large skillet over medium heat. Add the zucchini (and yellow squash, if using) and mushrooms and cook until softened, about 5 minutes. Add the basil, salt, pepper, and cooked quinoa. Stir in the cheese until it starts to melt.
Carefully stuff each pepper with 1/2 cup of the quinoa mixture. Bake in a casserole dish for 15 minutes. Optional: I turned on the broiler for the last minute to brown the tops.