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Stuffed Bell Peppers

For any simple weekly dinner, your best choice would be stuffed bell peppers side dish. Nutritious, full of healthy calories and a great way to take the most of the leftover vegies from last night’s dinner.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 2

Ingredients
  

  • 6 bells bell peppers (for two people)
  • 1/5 kg Mushrooms brown
  • 1 Zucchini just one
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1 teaspoon chili
  • 3 cloves garlic
  • 1 onion just one
  • 1 cup quinoa
  • 1 cup vegan cheese

Instructions
 

  • before you start preparing, make sure to preheat your oven to 175ºC (350ºF).
  • start by cutting off the top to put it aside because you will be needing it to close the peppers after you stuff it and rinsing the bell peppers with water.
  • Then, chop all the vegies onion, garlic, mushrooms and zucchini in small pieces.
  • Now, use a medium heat to Fry the onions and garlic in olive oil on a pan.
  • Then, add the spices and the chopped vegetables.
  • Add the quinoa to the mix after you’ve cooked it and mix them until all stirred together.
  • Use a baking dish to put the bell peppers and toss with the vegetables + quinoa. And on the top add cheese, salt and some pepper.
  • Close the bell peppers with the “top” we saved earlier and bake for 20 minutes.
  • Finally, Remove the top from the bell peppers and bake again for 10 more minutes, to get the golden cheese on the top.