A few years back when we went to Greece, I had the opportunity to try some awesome Greek food. Me being vegetarian I had no problem finding vegetarian food. One of the items I enjoyed was the stuffed peppers (and of course stuffed tomatoes). I had been thinking of making this so delicious food, some how it went to the back seat all these years. Finally, with the holidays coming in I thought to give it a try so that I can share it in my blog. I hope you will enjoy this delicious and full of nutritious dish.
Note: In Greece, they were using brown rice but I thought to give it a twist and use Quinoa since Quinoa is so nutritious and no carbs.
- ½ cup Quinoa
- 1 ½ cups vegetable broth
- 2 tablespoons olive oil
- 1 medium thinly sliced
- 2 cloves garlic chopped
- 2 cups sliced mushroom (like button or portabella)
- 1, 14 oz can diced tomatoes drained
- 3 cups baby spinach
- Salt and pepper to taste
- 3 large red bell peppers (you can use orange or yellow as well)
- 1 ¼ cups vegan (soy based) cheese
- Bring quinoa and vegetable broth to a boil in a covered saucepan and reduce heat to low and simmer until all liquid is absorbed – about 10-12 minutes. Let stand covered
- Preheat oven to 400 F.
- Add oil to a skillet and add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté for another 5 minutes until mushrooms are tender. Stir in tomatoes, spinach, salt and pepper and cook for another minute or 2. Add quinoa and ¼ cup of cheese, stir to combine.
- Cut bell peppers lengthwise. Carefully remove and discard seeds and membranes. Keep the stems intact if possible
- Sprinkle a little bit salt inside each half and fill with quinoa mixture.
- Place in a baking tray and cover with aluminum foil and bake for about 30 minutes. Remove baking tray from oven divide and top stuffed peppers with remaining cheese and bake uncovered for about 10 minutes or until peppers are crisp and tender and cheese is browned.