Flavorful Stuffed Bell Peppers
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Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them in a baking dish, upright.
- 3
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the onion and garlic for about 2-3 minutes until translucent.
- 4
Add the diced mushrooms to the skillet and cook until they release their moisture and brown slightly, about 5 minutes.
- 5
Stir in the diced tomatoes, cooked quinoa or brown rice (if using), oregano, smoked paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the mixture to meld together and for the flavors to deepen.
- 6
Carefully spoon the mushroom-tomato mixture into each bell pepper, packing it generously.
- 7
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- 8
Once cooked, remove from the oven and garnish with fresh parsley or basil if desired.
These stuffed bell peppers are a delightful way to showcase your ingredients while being gluten-free and dairy-free. They’re packed with savory goodness, making them satisfying and nutritious!
