Sorry for the bad iPhone pictures, but these were so good and we were all so hungry that they just were not going to last very long.
I’ve been trying to use up my Vegan Gourmet this week. Can you tell?
This was a Saturday night meal the guys loved. Quinoa is my definitely choice for a healthier alternative to rice, which I hate, and it’s packed with protein.
- 4 huge green peppers
- 2 cups cooked quinoa, simply salted and peppered
- 1 container baby bellas, sliced
- 2/3 cup mushroom stock (or vegetable, whatever you have)
- 1 tbsp minced garlic
- 1/2 white onion, diced
- salsa of your choice
Preheat your oven to 375. To make this recipe oil-free, I had a very thick, awesome nonstick baking sheet I used. Core the green peppers carefully and put on the tray to await filling.
In a large skillet, add the mushrooms, onions, stock, and garlic. Cook on medium heat, covered, until the onions are completely translucent and the mushrooms are nice and dark. Add the mushroom mixture to your cooked quinoa and stir thoroughly.
Layer the quinoa mix into the peppers with the salsa and the vegan cheese, if you’re not oil-free. Bake for about 20-30 minutes or until the skin of the peppers is nice and wrinkly. You don’t want them to still be raw, but you don’t want them to be mushy, either. I like to still be able to cut mine with a knife, but if you want them fork-soft them cook for 40 minutes.
SO filling, SO delicious. P.S., these can also be grilled.