Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.
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Ingredients
- 1/2 cup (125 mL) quinoa, rinsed
- 1 cup (250 mL) ready-to-use vegetable broth
- 4 large bell peppers (any color)
- 1 tbsp (15 mL) canola oil
- 8 oz (250 g) mushrooms, chopped
- 4 garlic cloves, minced
- 1 red onion, diced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) hot pepper flakes
- 2 cups (500 mL) chopped baby arugula
- 1/3 cup (75 mL) crumbled feta cheese
Instructions
- Preheat oven to 400°F (200°C). Cut stem end off bell peppers and remove seeds. Trim bottom of peppers to stand flat in a small baking dish. Remove stem and dice pepper tops. In a large nonstick skillet, heat oil over medium-high heat. Sauté diced pepper tops, mushrooms, garlic, onion, salt and hot pepper flakes for 10 minutes or until vegetables are golden and liquid has evaporated. Remove from heat and stir in cooked quinoa and arugula. Spoon filling into peppers and sprinkle with feta. Bake for about 20 minutes or until peppers are softened and filling is hot.
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