What you'll need:
- 2 large organic green or red peppers (Jen wanted hers red... so delicious!)
- 1/2 cup of dry quinoa
- 1/2 cup of mushrooms
- 2 1/2 tbsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp of cayenne pepper
- 1/2 tsp paprika
- 1 tsp sea salt
- 3 stalks chopped green onions
- 3 tsp nutritional yeast (as a cheese replacement! so yummy...)
How to make it:
1. Preheat oven to 360 degrees.
2. Put your 1/2 cup of quinoa in a pot with 1 cup of water. Cover and wait until water comes to a boil. After it comes to a boil, keep covered and cook for 15 minutes on low.
3. While the quinoa is cooking and the oven is preheating, cut off a third of the pepper from the top widthwise. Remove seeds.
4. Water sauté mushrooms on medium heat for about 3 minutes. After the 3 minutes, add dried basil, garlic powder, cayenne pepper, paprika, and sea salt to pan and cook for another 3 minutes until spices mix into the mushrooms.
5. With the heat turned off, add the chopped green onions. Then add this mixture to your cooked quinoa.
Note: no need to strain your quinoa. It should have soaked up all of the water.
6. Spray baking sheet or use parchment paper on a baking sheet and fill peppers to the top with the filling mixture then top the peppers with nutritional yeast.
7. Place peppers on the baking sheet and bake them in the oven for about 20 minutes.
Note: our peppers took a little longer than 20 minutes. Start off with 20 minutes and then add more time if you need to. You want the pepper to soften and the tops to brown.
Props go to onesweethealthyvegan.com for the idea of this delicious recipe
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