- 3 Red Bell Peppers
- 3 cloves of garlic, minced
- 1/2 cup quinoa
- 1 1/3 cups chicken broth
- 1/2 tablespoon ground cumin
- 4 oz baby bella mushrooms (or any mushrooms you want), chopped
- 1 cup canned crushed tomatoes
- 1 cup spinach, chopped
- 1/2 cup shredded mozzarella
- 1/4 cup parmesan cheese
Preheat the oven to 350 degrees.
Place the quinoa in a sauce pan. Add 1 cup of the broth and the cumin to the pot. Season with salt and pepper. Turn on the heat to high and cook until the broth comes to a boil. Once boiling, turn the heat down to a simmer and cover. Cook for 15 minutes then turn off the heat. Let the quinoa sit with the lid on for another 5 minutes and then fluff the quinoa with a fork. The quinoa should be tender with a tad bit of a bite to it. Hold to the side.
While the quinoa is cooking, sautee the garlic in a large pan with 2 teaspoons of olive oil. Cook the garlic for 1-2 minutes on medium heat. When the garlic is fragrant, add in the chopped mushrooms. Cook the mushrooms until they are tender, about 7 to 10 minutes. When the mushrooms are done, add in 3/4 cup of the canned crushed tomatoes. Cook the tomatoes for another 5 minutes. After about 5 minutes, add in the spinach, 1/4 cup mozzarella, 2 tablespoons parmesan, and the cooked quinoa off the heat. Stir the filling together to combine. Taste the filling and season with salt and pepper.
Cut each pepper in half and take out the pith (white part) and any seeds that may be in them. Place the 6 halves or ‘pepper cups’ in a baking dish. Spoon the filling (about 1/2 cup) in each of the peppers. Top the peppers with the remaining crushed tomatoes and cheeses. Pour 1/3 cup of broth in the bottom of the dish. Cover with foil and bake for 45 minutes to an hour. The peppers will be tender and the cheese should be melted and bubbly. Remove from the oven and serve warm. Enjoy!