Nutrition Facts
- Amount Per Serving
- Calories 340kcal
Savory Vegan Mushroom & Spinach Stuffed Bell Peppers
I wanted to create a dish that showcased the beauty of simple ingredients. These stuffed peppers were inspired by my grandmother’s traditional stuffed pepper recipe, but with a vegan twist.
Description
These baked bell peppers are stuffed with a savory mixture of mushrooms, spinach, and quinoa, offering a wholesome plant-based meal.
Ingredients
- 2 bell peppers
- 1 cup cooked quinoa
- 1 cup mushrooms (chopped)
- 1 cup fresh spinach
- 1 small onion (diced)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook Quinoa per package instructions
- Slice the tops off the bell peppers and remove seeds.
- Sauté onion and mushrooms in olive oil until tender. Add spinach and cooked quinoa, and stir until wilted.
- Stuff the peppers with the mixture.
- Bake for 25 minutes, until the peppers are tender.
Note
Add nutritional yeast for a cheesy flavor.
You can replace quinoa with brown rice or farro.
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