Vegan Mushroom and Quinoa Stuffed Bell Peppers
Ingredients
- 2 bell peppers
- 1 cup cooked quinoa
- 1 cup mushrooms, finely chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation
Heat olive oil in a skillet over medium heat and sauté onion and garlic until softened.
Add chopped mushrooms, thyme, paprika, salt, and pepper; cook until mushrooms are tender.
Stir in cooked quinoa and mix well to combine.
Cut bell peppers in half lengthwise, remove seeds, and stuff with the quinoa mixture.
Bake in a preheated oven at 375°F for 25-30 minutes or until peppers are tender.
Garnish with fresh parsley before serving.
