Quinoa Stuffed Peppers
with Feta, Mushrooms, and Pepitas
- Milk
Guess what? Quinoa isn’t actually a grain at all! In fact, it’s botanically related to spinach and beets. We love cooking with this ancient Incan superfood because it’s nutritious, hearty, and pairs well with so many flavors—especially the tangy ones in our stuffed peppers.
Ingredients
2 unit
Red Bell Pepper
4 ounce
Button Mushrooms
¾ cup
Quinoa
¼ ounce
Parsley
½ cup
Feta Cheese
(Contains: Milk)
1 ounce
Pepitas
2 tablespoon
White Wine Vinegar
1 unit
Veggie Stock Concentrate
2 clove
Garlic
1 unit
Shallot
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Cook the quinoa: Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water, the stock concentrate, and a large pinch of salt to a boil. Once boiling, add the quinoa, cover, and reduce to a simmer for about 20 minutes, until tender.
Wash and dry all produce. Peel and finely chop the shallot. Mince the garlic. Finely chop the parsley. Thinly slice the mushrooms. Halve the bell peppers lengthwise before removing the core, seeds, and white veins
Drizzle the bell peppers with olive oil and season with salt and pepper. Roast on a baking sheet 10-12 minutes, until slightly softened.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until golden brown. Add the shallot and garlic. Cook 2-3 minutes, until fragrant.
Add 1 Tablespoon vinegar, a drizzle of olive oil, the quinoa, and half the parsley to the pan. Cook, tossing, for 1 minute. Taste and season with salt and pepper. Spoon the quinoa into the bell peppers, then return to the oven 5-7 minutes, until the peppers are very soft.
Serve: Sprinkle the quinoa stuffed peppers with feta, pepitas, and the remaining parsley. Enjoy!
