Valley of Ten Peaks Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mix of quinoa, mushrooms, and herbs, arranged to resemble the layered peaks of the mountains encircling Moraine Lake. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs Bell peppers, Quinoa, Mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, halved lengthwise Bell peppers
- 1/2 cup uncooked Quinoa
- 1/2 cup, finely chopped Mushrooms
- 1/4 cup, finely diced Onion
- 1 tbsp Olive oil
- 2 cloves, minced Garlic
- 1 tbsp Tomato paste
- 1 tsp Dried oregano
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook quinoa according to package directions (usually 1/2 cup quinoa + 1 cup water simmered for 15 minutes), then fluff with a fork and let cool.
- Step 2: Heat olive oil in a skillet over medium heat. Sauté onion and mushrooms for 5-6 minutes until softened, then add garlic and tomato paste, cooking for 1 minute until fragrant.
- Step 3: Stir cooked quinoa, oregano, and 1/4 cup water into the mushroom mixture until well combined. Spoon the mixture into the hollowed bell peppers, pressing gently to fill completely.
