Stuffed Bell Peppers

AuthoradminCategory
Yields1 Serving
 1 ½ cups of quinoa
 1 lb of oyster or brown button mushroom
 2 green bell peppers
 1 tbsp of olive oil
 ½ red bell peppers chopped fine
 ¼ tsp of ground cumin
 ½ tsp of sweet basil
 ½ tsp of dill
 ½ tsp of sea salt
 2 slices of kamut or spelt bread toasted, crumbled
1

Steam bell peppers until tender, then hollow out

2

Place quinoa grain in saucepan with water covering the top

3

Cook low heat until water is absorbed, then set aside

4

Sauté mushrooms and red bell peppers in olive oil

5

Season inside bell peppers with some spices and olive oil

6

Mix quinoa, mushrooms, and red bell pepper with remaining seasonings

7

Stuff bell peppers with mixture, then sprinkle bread crumbs on top

8

Bake in preheated oven at 250 degrees for 10-15 minutes

9

Serve hot and enjoy with a green leafy salad

Ingredients

 1 ½ cups of quinoa
 1 lb of oyster or brown button mushroom
 2 green bell peppers
 1 tbsp of olive oil
 ½ red bell peppers chopped fine
 ¼ tsp of ground cumin
 ½ tsp of sweet basil
 ½ tsp of dill
 ½ tsp of sea salt
 2 slices of kamut or spelt bread toasted, crumbled

Directions

1

Steam bell peppers until tender, then hollow out

2

Place quinoa grain in saucepan with water covering the top

3

Cook low heat until water is absorbed, then set aside

4

Sauté mushrooms and red bell peppers in olive oil

5

Season inside bell peppers with some spices and olive oil

6

Mix quinoa, mushrooms, and red bell pepper with remaining seasonings

7

Stuff bell peppers with mixture, then sprinkle bread crumbs on top

8

Bake in preheated oven at 250 degrees for 10-15 minutes

9

Serve hot and enjoy with a green leafy salad

Stuffed Bell Peppers
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