So delicious, and packed with goodness. If you don’t have quinoa, use brown rice or regular white rice. A very tasty way to cook with seasonal colourful bell peppers, and they are so good for you as well.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minIngredients
Directions
Preheat the oven to 400℉ (200℃).
Add the quinoa and water or stock into a medium saucepan. Bring to a boil over high heat. Reduce the heat to low to maintain a gentle simmer. Cover, let cook for 15 minutes, and remove from the heat. Let rest for another 5 minutes. Fluff the cooked quinoa with a fork. Set aside.
Place the prepared bell peppers onto a large rimmed baking sheet. Drizzle about 1 teaspoon olive oil over bell peppers, and season with salt and black pepper to taste. Roast in the preheated oven for about 8 minutes until they are almost fork tender. Remove from the oven and set aside. Leave the oven on.
Meanwhile heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat until hot.
Add the onions, stirring often, and cook until softened and browned, about 5 minutes. Add the mushrooms, and cook until mushrooms are softened and part of the water is evaporated, about 6 minutes.
Stir in the sun-dried tomatoes, and cook for another two minutes or so until well combined and heated through.
Add the mushroom-sun-dried tomato mixture, feta cheese, and the remaining 2 tablespoons of extra-virgin olive oil to the cooked quinoa in the saucepan. Season with salt and black pepper to taste. Gently stir with a rubber spatula until evenly distributed.
Evenly stuff all the partially roasted bell peppers with the quinoa mixture. Sprinkle the remaining feta on top.
Return the baking sheet to oven, and bake for about 10 minutes or longer until the bell peppers are totally fork tender, and the cheese becomes brown.
Serve warm with a Greek salad if needed.
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