Quinoa Stuffed Peppers
with Feta, Mushrooms, and Pepitas
Quinoa Stuffed Peppers
Colorful peppers are filled with fluffy quinoa, savory mushrooms, tangy feta, and crunchy pepitas for a hearty vegetarian dish with fresh texture and bold flavor.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- ½ cup Feta Cheese
- 2 clove Garlic
- ¼ ounce Parsley
- 1 ounce Pepitas
- ¾ cup Quinoa
- 2 unit Red Bell Pepper
- 1 unit Shallot
- 1 unit Veggie Stock Concentrate
- 2 tablespoon White Wine Vinegar
Additional Ingredients
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories558
Protein23g
Carbs70g
Fat22g
Tags:
VeggieGluten-freeFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, replace the feta with a plant-based feta or a little extra pepitas for salty richness. If avoiding alliums, skip the shallot and garlic and add more mushrooms, herbs, or a squeeze of citrus for flavor.
What to serve with it
Serve with a crisp green salad, roasted broccoli, or a simple tomato-cucumber side to keep the meal light and colorful. A lemony yogurt dip or extra herbs on the side also works well if you want a fresher finish.
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