Quinoa Stuffed Peppers

🥘 Ingredients

• button mushrooms
  8 oz
• feta cheese
  3 oz
• garlic
  2 cloves
• olive oil
  1 tbsp
• parsley
  2 tbsp
• pepitas
  2 tbsp
• pepper
  1 pinch
• quinoa
  1 c
• red bell pepper
  2 units
• salt
  1 pinch
• shallot
  1 unit
• veggie stock concentrate
  1 unit
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 1

   Preheat the oven to 400°F. In a small pot , bring 1½ cups water, 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: 1 unit, salt: 1 pinch, quinoa: 1 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 lengthwise and remove the core, seeds, and white veins.

   shallot: 1 unit, garlic: 2 cloves, parsley: 2 tbsp, button mushrooms: 8 oz, red bell pepper: 2 units
3. 

   3

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

   olive oil: 1 tbsp, pepper: 1 pinch
4. 

   4

   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.
5. 

   5

   Add 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 mixture into the red bell pepper, then return to the oven for ⏱️ 5 minutes , until the peppers are very soft.

   white wine vinegar: 1 tbsp
6. 6

   Sprinkle the stuffed peppers with feta cheese , pepitas , and the remaining parsley. Serve immediately.

   feta cheese: 3 oz, pepitas: 2 tbsp