Earth and Cheese: Mushroom-Stuffed Bell Peppers Recipe

Mushroom-Stuffed Bell Peppers

Today, I am excited to share a unique recipe for mushroom-stuffed bell peppers that is perfect for a cozy dinner at home. This dish combines the earthy flavors of mushrooms with the sweetness of bell peppers to create a delicious and satisfying meal that is sure to impress your taste buds.

Ingredients:

• 4 large bell peppers
• 300g portobello mushrooms
• 1 cup quinoa
• 3 cloves of garlic
• 1 small onion
• 100g cheddar cheese
• 2 tbsp olive oil
• to taste
• to taste

Kitchen Tools:

• knife
• cutting board
• baking dish
• saucepan
• oven

To start, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish and set aside.

In a saucepan, cook the quinoa according to package instructions and set aside. In a large skillet, heat olive oil over medium heat. Add chopped garlic and onion and cook until softened. Add diced mushrooms and cook until they release their juices. Season with salt and pepper.

Combine the cooked quinoa with the mushroom mixture and stir in grated cheddar cheese. Stuff the bell peppers with the quinoa and mushroom mixture, pressing down gently to pack the filling.

Bake the stuffed bell peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the tops are slightly browned. Serve hot and enjoy the delicious flavors of this unique dish.

This recipe yields approximately 4 servings, with each serving weighing around 300g. One serving of mushroom-stuffed bell peppers is approximately 350 calories.

A clever tip for this dish is to sprinkle additional cheese on top of the stuffed peppers before baking for an extra cheesy finish that will melt in your mouth.

I hope you give this mushroom-stuffed bell pepper recipe a try and make it your own by adding your favorite ingredients or spices. Enjoy!