Dinner Delight: Microgreen & Mushroom-Stuffed Bell Peppers
Hello, dinner enthusiasts! 🌟 If you’re searching for a meal that’s both delicious and packed with nutrition, you’re in for a treat. Tonight, we’re preparing Microgreen & Mushroom-Stuffed Bell Peppers—a wholesome and flavorful dish that combines the earthy richness of mushrooms with the fresh crunch of microgreens, all nestled inside vibrant bell peppers. It’s a perfect dinner option that’s as nutritious as it is satisfying!
Why Microgreens for Dinner?
Microgreens might be small, but they pack a big punch when it comes to nutrients. They are rich in vitamins, minerals, and antioxidants, making them an excellent addition to any meal. Incorporating microgreens into your dinner not only boosts the nutritional value of your dish but also adds a fresh and flavorful twist.
Ingredients:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 cup cooked quinoa (or rice)
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 cup fresh microgreens (such as arugula, spinach, or radish greens)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 can (15 oz) diced tomatoes, drained (optional)
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions:
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Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure it’s ready for baking the stuffed peppers.
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Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside. You can also slice a thin layer off the bottom of each pepper to help them stand upright, if needed.
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Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
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Add the Mushrooms: Stir in the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
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Combine Ingredients: Add the cooked quinoa (or rice) to the skillet and mix well. If using diced tomatoes, stir them in as well. Season with dried oregano, salt, and pepper. Cook for an additional 2-3 minutes to combine flavors.
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Add Microgreens and Cheese: Remove the skillet from heat and stir in the fresh microgreens and chopped parsley. Mix until the microgreens are wilted and everything is well combined. If you’re using Parmesan cheese, mix it in now.
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Stuff the Peppers: Spoon the mushroom and quinoa mixture into the prepared bell peppers, packing it in tightly. Place the stuffed peppers upright in a baking dish.
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Bake: Sprinkle shredded mozzarella cheese on top of each stuffed pepper. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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Serve: Remove from the oven and let cool slightly before serving. Enjoy these flavorful and nutritious stuffed peppers hot from the oven!
Tips and Variations:
- Add Protein: For extra protein, consider adding cooked chicken, ground turkey, or tofu to the filling.
- Vegetable Add-Ins: Feel free to include other vegetables like spinach, zucchini, or corn in the stuffing for added texture and flavor.
- Vegan Option: Use a dairy-free cheese alternative or omit the cheese to make this recipe vegan.
Final Thoughts:
These Microgreen & Mushroom-Stuffed Bell Peppers are a delightful and healthy dinner option that’s easy to prepare and full of flavor. The combination of tender peppers, savory mushroom filling, and fresh microgreens makes for a satisfying and nutritious meal that’s sure to please everyone at the table.
Give this recipe a try and let me know how it turns out! I’d love to hear about any variations you make or any tips you have for perfecting these stuffed peppers.
Enjoy your delicious and nutritious dinner! 🌶️🍄🌿
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