Quinoa & vegetable stuffed peppers

Name: Quinoa & vegetable stuffed peppers
Yield: 8 servings
Cuisine: British
Ingredients: 1/3 cup olive oil; 1 red onion, chopped; 1/2 cup green onion, chopped; 2 cups white button mushrooms; 1 cup chopped carrots; 1/2 cup corn, cooked; 1 tomato, cut into cubes; 4 large bell peppers, cut in half lengthwise and seeded; 1/2 cup chopped parsley; 1 cup quinoa, rinsed and cooked; 1 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 1/2 cup Greek Kefalotyri or Parmesan

Cookpad Greece @cook_8238176

Greece

Recipe by MyGreekitchen

Cookpad Greece @cook_8238176

Greece

Recipe by MyGreekitchen

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Ingredients

8 servings

1/3 cupolive oil
1red onion, chopped
1/2 cupgreen onion, chopped
2 cupswhite button mushrooms
1 cupchopped carrots
1/2 cupcorn, cooked
1tomato, cut into cubes
4large bell peppers, cut in half lengthwise and seeded
1/2 cupchopped parsley
1 cupquinoa, rinsed and cooked
1 teaspoonfine sea salt
1/4 teaspoonground black pepper
1/2 cupGreek Kefalotyri or Parmesan

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Steps

1

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent.
2

Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and cook until just softened, then add parsley.
3

Stir in cooked quinoa, corn and toss gently to combine.
4

Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
5

Meanwhile, preheat the oven to 200 C.. Lightly oil baking pan; set aside.
6

Divide quinoa mixture evenly among bell peppers, making sure to fully fill each pepper. Top each pepper with tomato cubes, sprinkle with salt,pepper and cheese.
7

Drizzle with olive oil, Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour.
8

Transfer to plates and serve.