This scrumptious dinner is packed with vegetables and herbs! Great for meal prep or for leftovers the next day. Bag to school means interesting packed lunches in my eyes. I added two types of cheese to this dish to give it an extra flavour boost.
If you’re trying to add more veggies into your life this is definitely the recipe for you and trust me you won’t miss the meat.
Vegetarian Quinoa Stuffed Peppers
The tastiest stuffed peppers with an awesome veggie twist.
Ingredients
- 8 red bell peppers, cut in half
- 3 cups quinoa
- 3-4 carrots
- 3 celery stalks
- 1 white onion
- 1 yellow pepper
- 4 green onions
- 6 mushrooms
- Handful of thyme
- Handful of parsley
- 3 garlic cloves
- 4 tbsp olive oil extra virgin
- Salt, Pepper and Paprika
- 1 cup parmigiano reggiano
- 1 cup mozzarella cheese
- Vegetable Oil
Instructions
- Set your oven to 350F
- Wash and cut your bell peppers in half. Cook your quinoa according to package instructions (I like to add vegetable stock to mine!)
- To a food processor, add your carrots, celery, yellow pepper and white onion. Pulse until chopped and set onto a plate.
- Now add your mushrooms, green onions, garlic, thyme and parlsey to the food processor. Pulse until chopped and set onto another plate.
- Add some olive oil to a pan and add your first plate of vegetables to cook for 4-5 mins. When done, add the next plate and cook another 4mins. Add some salt, black pepper and paprika to taste.
- Grab your oven trays (I used 2) and add some vegetable oil to the bottom (so the peppers don't stick!)
- Add the quinoa to the mixed veggies and stir together. Then add the parmigiano and stir again.
- Begin to fill the peppers, push down the filling. Cook, covered with foil for 30mins.
- Uncover, add some mozzarella cheese onto each half and then cook for another 15mins uncovered until the cheese melts.
- Allow to cool then serve! These are perfect for meal prep or for lunch the next day!
Notes
