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Quinoa-Stuffed Peppers with Feta Cheese, Mushrooms, and Shallot

Quinoa-Stuffed Peppers with Feta Cheese, Mushrooms, and Shallot

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We are stuffing sweet bell peppers with golden brown mushrooms, shallot, and hearty quinoa, and tossing with savory soy and tangy vinegar. Feta cheese and parsley add a fresh, tangy finish to the dish. You’ll love this healthy spin on classic comfort.

Tags:VeggieGluten-free
Allergens:MilkSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Red Bell Pepper

2 clove

Garlic

2 ounce

Shallot

¼ ounce

Parsley

4 ounce

Button Mushrooms

2 ounce

Feta Cheese

(ContainsMilk)

¾ cup

Quinoa

1 unit

Veggie Stock Concentrate

6 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

1 ounce

Pepitas

2 tablespoon

White Wine Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2481.112 kJ
Calories593 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate68 g
Sugar14 g
Dietary Fiber11 g
Protein25 g
Sodium1257 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Pot
Cutting Board
Knife
Baking Dish
Large Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Cook the quinoa: Preheat the oven to 400 degrees. In a small pot, bring 1 ½ cups of 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 15 minutes, until tender.

2

Prep the ingredients: Halve, peel, and finely chop the shallot. Mince the garlic. Finely chop the parsley. Slice the mushrooms. Halve the bell peppers lengthwise and remove the core, seeds, and white ribs.

3

Roast the peppers: Drizzle the peppers with olive oil and season with salt and pepper. Roast for 10-12 minutes, until slightly softened.

4

Heat 1 Tablespoon oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing, for 4-5 minutes, until golden brown. Add the shallot and garlic and cook for 2-3 minutes, until fragrant.

5

Add 1 Tablespoon vinegar, the soy sauce, quinoa, half the pepitas, and half the parsley to the pan. Cook, tossing, for 1 minute.

6

Stuff the peppers: Spoon the quinoa into the peppers and bake for 5-7 minutes, until the peppers are softened.

7

Sprinkle the stuffed peppers with the remaining parsley, pepitas, and the feta cheese. Enjoy!