Quinoa Stuffed Red Peppers

Quinoa Stuffed Red Peppers

Quinoa Stuffed Red Peppers

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INGREDIENTS

• 3 red bell peppers
• 1 cup of dried quinoa 
• 1 teaspoon or cube of chicken bouillon 
• 1/2 of a box of button mushrooms (about 4-5 mushrooms), chopped
• 1 small white or yellow onion, finely chopped
• 1 teaspoon of minced garlic
• 1 teaspoon of basil
• 1/4 teaspoon of Crazy Jane's Mixed Up Salt
• salt & pepper to taste
• parmesan cheese to taste

DIRECTIONS

• Preheat the oven to 350°
• Lightly grease a glass baking pan with olive oil (I used my bread pan) and set aside
• Boil 1 1/2 cups of water in a medium saucepan with 1 teaspoon or cube of bouillon
• Rinse the quinoa, and then add to the boiling water. Cover and cook over medium heat for 15 minutes
• Heat up a large pan over medium heat with about a tablespoon of olive oil
• Loosely chop the mushrooms into small pieces and set aside

• Finely chop the onions

• Chop the tops of the peppers off. Chop up the part of the pepper from around the stem and add to the mushrooms
• Throw the minced garlic into the heated pan
• Add the onions and cook for about 4 minutes, stirring occasionally
• Add the mushrooms and peppers and sauté for another 3-4 minutes--set aside in a large bowl after they're cooked
• Once the quinoa is done, fluff it with a fork and add it to the veggies. Add the basil, Crazy Jane's, salt, and pepper. Mix well

• Stuff the peppers with the quinoa mixture and top with grated parmesan cheese
• Set in the baking dish and bake for 30 minutes 
• I served mine with steaks. Enjoy! 

Approximate Nutrition Information for 1 pepper

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