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

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

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

Recipe Development TeamPublished on October 29, 2015

3.7

(542 customers rated)

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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:

Veggie

•Gluten-free

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Red Bell Pepper

2 clove

Garlic

2 ounce

Shallot

¼ ounce

Parsley

4 ounce

Button Mushrooms

2 ounce

Feta Cheese

(Contains: Milk)

¾ cup

Quinoa

1 unit

Veggie Stock Concentrate

6 teaspoon

Soy Sauce

(Contains: Soy, Wheat)

1 ounce

Pepitas

2 tablespoon

White Wine Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories593 kcal

Energy (kJ)2481.1 kJ

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

•Lid

•Pot

•Cutting Board

•Knife

•Baking Dish

•Large Pan

•Spoon

Instructions

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.

Prep Ingredients

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.

Roast the peppers

3

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

cook the mushrooms

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.

Stuff the peppers

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!

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