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Quinoa-Stuffed Peppers with Feta Cheese, Mushrooms, and Shallot

Quinoa-Stuffed Peppers with Feta Cheese, Mushrooms, and Shallot

Colorful peppers are filled with fluffy quinoa, savory mushrooms, and sweet shallot, then finished with tangy feta for a hearty, satisfying vegetarian bake.

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Ingredients

For 2 servings

  • 4 ounce Button Mushrooms
  • 2 ounce Feta Cheese
  • 2 clove Garlic
  • ¼ ounce Parsley
  • 1 ounce Pepitas
  • ¾ cup Quinoa
  • 2 unit Red Bell Pepper
  • 2 ounce Shallot
  • 6 teaspoon Soy Sauce
  • 1 unit Veggie Stock Concentrate
  • 2 tablespoon White Wine Vinegar

Additional Ingredients

  • 4 teaspoon Olive Oil
Quinoa-Stuffed Peppers with Feta Cheese, Mushrooms, and Shallot
PDF
DifficultyEasy
Total Time40m
Calories593
Protein25g
Carbs68g
Fat27g
Tags:
VeggieGluten-freeFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free eating, swap the feta for a plant-based crumble or extra pepitas for similar savory richness. If avoiding soy or wheat, use coconut aminos or a certified gluten-free tamari in place of soy sauce.

What to serve with it

Serve with a crisp green salad or simple tomato-cucumber salad to keep the meal fresh and light. Warm crusty bread or a grain bowl side also works if you want to make it more filling.

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