---
title: Quinoa Stuffed Peppers
subtitle: Feta, Mushrooms, and Pepitas
source: {name: HelloFresh, url: "https://www.hellofresh.com/recipes/quinoa-stuffed-peppers-578ceb81b5793f594c8b4568"}
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
total_time: 35 minutes
difficulty: Easy
allergens: [Milk]
tags: [Gluten Free, Veggie, Quinoa, Stuffed Peppers]
rating: 3.5
rating_count: 1700
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/quinoa-stuffed-peppers.avif"
---
Preheat the oven to 400°F. In a #small pot{}, bring 1½ cups water, @veggie stock concentrate{1%unit}, and a large pinch of @salt{1%pinch} to a boil. Once boiling, add @quinoa{1%cup}, cover, and reduce to a simmer for ~{20%minutes}, until tender.

Wash and dry all produce. Peel and finely chop @shallot{1%unit}. Mince @garlic{2%cloves}. Finely chop @parsley{2%tbsp}. Thinly slice @button mushrooms{8%oz}. Halve @red bell pepper{2%units} lengthwise and remove the core, seeds, and white veins.

Drizzle the red bell pepper with @olive oil{1%tbsp} and season with salt and @pepper{1%pinch}. Roast on a #baking sheet{} for ~{10%minutes}, until slightly softened.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add the button mushrooms. Cook, tossing, for ~{4%minutes}, until golden brown. Add the shallot and garlic. Cook for ~{2%minutes}, until fragrant.

Add @white wine vinegar{1%tbsp}, 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 mixture into the red bell pepper, then return to the oven for ~{5%minutes}, until the peppers are very soft.

Sprinkle the stuffed peppers with @feta cheese{3%oz}, @pepitas{2%tbsp}, and the remaining parsley. Serve immediately.