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Description
These Mushroom & Spinach Stuffed Peppers are a hearty and healthy meal, perfect for a weeknight dinner or meal prep. They’re packed with flavor and nutrients, offering a satisfying vegetarian option.
Ingredients
Scale
- 4 bell peppers (any color), halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 ounces spinach, fresh
- 1 cup cooked quinoa
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms and cook until mushrooms are tender and browned, about 7 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove from heat and stir in cooked quinoa, marinara sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper.
- Spoon the mixture into the pepper halves.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy your delicious stuffed peppers!
Notes
- You can use any type of mushroom you like.
- Feel free to add other vegetables to the filling, such as zucchini or bell peppers.
- For a vegan option, use vegan cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg