Stuffed Peppers with Quinoa, Vegetables and Mushrooms Recipe
Which one of you hasn't tried stuffed peppers? I think there are very few such people. I want to offer you a meatless version of this pepper instead of ground meat would be mushrooms instead of the rice cereal with the interesting name of quinoa. For the coming hot period it is a wonderful, light and tasty dish.
Measure the required amount of quinoa, rinse, pour cold water in a ratio of 1:2 and put on high heat. Bring to a boil, close the lid tightly and cook for 10-15 minutes until all the water is absorbed into the cereal.
While cooked cereals, wash and cut the bell pepper, you can in half, as I have, but you can in the usual way, cutting off the top caps and clearing the seeds.
Grate carrots, onions and mushrooms finely diced.
Heat a frying pan with vegetable oil, crush the garlic clove and fry it for 1-2 minutes, then throw it away.
In a frying pan, with an interval of 2-3 minutes, put onions, carrots, mushrooms, beans on roasting. If beans are frozen, defrost it first.
Finely chop the dill or some other greens, the one you like.
Mix in one bowl greens, quinoa and stewed vegetables. Salt and pepper. Stir well.
Turn the oven to 200 degrees.
Fill our peppers with stuffing and put in a preheated oven for 35-40 minutes, until soft pepper.
True, I had a great-o-e desire to eat them right without baking. I think that in raw form you can serve these peppers as a cold snack.
Here are the beauties we got out of the oven after the allotted time!! I sprinkled grated large flakes of Parmesan cheese on top and gladly treated my family to dinner!
The advantages of this recipe in its multivariance - you can take for stuffing pepper completely different selection of vegetables and cereals and get a full taste and composition and a very tasty Lenten dish! Enjoy your cooking and Bon appetit!!!