Servings: 0 serving
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Aromas of the Earth
Vegetable stuffed peppers
A mindful delight A timeless classic dish
The pure and therapeutic bond
Between chef and nature
Vegetable stuffed peppers
A mindful delight A timeless classic dish
The pure and therapeutic bond
Between chef and nature
Equipment
Ingredients
- 6 medium bell peppers, halved and seeded
- 2 cups cooked quinoa
- 1/4 cup diced onion
- 1/2 cup diced zucchini
- 1/2 cup diced carrots
- 1/2 cup sliced mushrooms
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the bell peppers in half, discard the stems and seeds, and place them in a baking dish.
- In a large bowl, stir together the cooked quinoa, diced onion, diced zucchini, diced carrots, sliced mushrooms, and minced garlic.
- Add the olive oil, tomato sauce, herbs, and salt and pepper to the quinoa mixture and mix until combined.
- Divide the quinoa mixture among the bell peppers, packing it down firmly.
- Pour 1/2 cup of water into the baking dish.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
- Enjoy your Vegetable Stuffed Bell Peppers - a dish of mindful culinary craftsmanship reflecting the pure and therapeutic bond between the chef and nature's gifts!
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06/10/2024 12:05 pm GMT
