Peppers are not just rich in fibers, but they are also ridiculously low in calories, extremely rich in vitamin C and are tasty to the boots. This recipe uses a mixture of quinoa and mushrooms that are stuffed inside the peppers and then the peppers are baked. It is a superb vegetarian recipe and perfect for a light dinner or lunch.
- 4 shiitake mushrooms, chopped in small pieces
- 1 cup quinoa
- 1 cup water or vegetable stock (alternately you can add a vegetable stock cube to the cooking water)
- 1 teaspoon dried thyme or marjoram
- 1 teaspoon olive oil
- 1 clove garlic (minced)
- 2 teaspoon grated parmesan cheese
- 2 bell peppers, washed, cut into half lengthwise and cored
- Cooking spray (optional)
- Salt to taste
- Black pepper
Heat olive oil and add the garlic. Stir fry the garlic for a few seconds, and then pour in the mushrooms. Cook the mushrooms for a few minutes over high heat, then lower the heat and add the rinsed quinoa, stirring briskly to let the quinoa mix well with the mushrooms. Add the thyme, pepper, and the stock or water.
Bring it to a boil, reduce the temperature to a simmer, and cook, covered, till the quinoa is done, about 12-15 minutes. Remove from heat, and set it aside.
Wash, clean and dry the bell peppers. Arrange them in a baking tray, cut side up, sprayed with a bit of cooking spray or oil. Using a spoon, fill the cavity with the quinoa mushroom mixture. Be careful not to over-stuff the mixture. Bake at 180 degree centigrade for 12-15 minutes, or, just until the peppers are mostly cooked through.
Sprinkle with the parmesan cheese on top and bake for another 5-6 minutes, or until the peppers are cooked, and the parmesan cheese is melted and golden. Remove from the oven and serve hot.
Quinoa is a healthy alternative to rice and bread, and is rapidly becoming a favorite of healthy eaters with every 100 gm. of quinoa containing about 14 gm. of protein, and a lot of Vitamin B complex, zinc, potassium, magnesium and phosphorus in it.