Quinoa Stuffed Peppers

🥘 Ingredients

• button mushrooms (thinly sliced)
  8 oz
• feta cheese
  1 c
• garlic (minced)
  4 clove
• olive oil
  2 tbsp
• parsley (finely chopped)
  1/4 oz
• pepitas
  2 oz
• pepper
• quinoa
  1.5 c
• red bell pepper (halved lengthwise, seeds removed)
  4
• salt
• shallot (peeled and finely chopped)
  2
• veggie stock concentrate
  2 unit
• white wine vinegar
  2 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 1

   Cook the quinoa: Preheat the oven to 400 degrees. In a small pot , bring 1 1/2 cups water, the veggie stock concentrate , and a large pinch of salt to a boil. Once boiling, add quinoa , cover, and reduce to a simmer for ⏱️ 20 minutes , until tender.

   veggie stock concentrate: 2 unit, salt, quinoa: 1.5 c
2. 

   2

   Wash and dry all produce. Peel and finely chop shallot . Mince garlic . Finely chop parsley . Thinly slice button mushrooms . Halve red bell pepper .

   shallot: 2 (peeled and finely chopped), garlic: 4 clove (minced), parsley: 1/4 oz (finely chopped), button mushrooms: 8 oz (thinly sliced), red bell pepper: 4 (halved lengthwise, seeds removed)
3. 

   3

   Drizzle the bell peppers with olive oil and season with salt and pepper . Roast on a baking sheet for ⏱️ 10 minutes to ⏱️ 12 minutes , until slightly softened.

   olive oil: 2 tbsp, pepper
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms. Cook, tossing, for ⏱️ 4 minutes to ⏱️ 5 minutes , until golden brown. Add the shallot and garlic. Cook for ⏱️ 2 minutes to ⏱️ 3 minutes , until fragrant.
5. 

   5

   Add 1 tablespoon of white wine vinegar , a drizzle of olive oil, the quinoa, and half the parsley to the pan. Cook, tossing, for ⏱️ 1 minute . Taste and season with salt and pepper. Spoon the quinoa into the bell peppers, then return to the oven for ⏱️ 5 minutes to ⏱️ 7 minutes , until the peppers are very soft.

   white wine vinegar: 2 tbsp
6. 6

   Serve: Sprinkle the quinoa stuffed peppers with feta cheese and pepitas and the remaining parsley. Enjoy!

   feta cheese: 1 c, pepitas: 2 oz