Stuffed Bell Peppers Recipe – Quinoa, Mushroom & Cheese Bake

Last Updated on 4 months by Neha Deshmukh

Stuffed Bell Peppers Recipe – Quinoa, Mushroom & Cheese Bake

Hey everyone! I’m so excited to share this recipe with you – it’s one I’ve been making for ages, and it’s always a hit. These stuffed bell peppers are packed with flavour, super satisfying, and honestly, a really beautiful dish to bring to the table. They’re perfect for a weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a fantastic way to get your veggies in, and the quinoa adds a lovely, nutty texture and a boost of protein. Plus, the combination of mushrooms, spices, and a little melted cheese (if you like!) is just divine. It’s a comforting, wholesome meal that’s sure to please everyone.

Ingredients

Here’s what you’ll need to make these delicious stuffed bell peppers:

• ½ cup Quinoa
• 3 Bell Peppers
• 1 tbsp Extra Virgin Olive Oil
• ¼ cup Onion, chopped
• 2 Garlic cloves, minced
• ¾ cup Tomato, chopped
• 1 cup Button Mushrooms, chopped
• ½ tsp Cumin Powder
• ½ tsp Chili Powder
• Pepper Powder, to taste
• Salt, to taste
• ½ tsp Oregano
• ½ tsp Basil
• Grated Mozzarella Cheese (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: Types & Health Benefits

Quinoa is a powerhouse of nutrition! I usually use white quinoa for this recipe, but red or black quinoa work beautifully too. Just remember to rinse it well before cooking to remove any bitterness. 1 cup of dry quinoa yields about 3 cups cooked.

Bell Peppers: Choosing the Right Color & Freshness

You can use any colour bell pepper you like – red, yellow, orange, or green. I personally love the sweetness of red and yellow peppers for this dish. When choosing, look for peppers that are firm, shiny, and have a good weight for their size.

Spices: Exploring Cumin & Chili Powder Variations

Don’t be afraid to play around with the spices! Kashmiri chili powder will give you a lovely colour and mild heat, while a pinch of cayenne pepper will kick things up a notch. I love the earthy warmth of cumin in this recipe.

Olive Oil: The Importance of Extra Virgin

Using good quality extra virgin olive oil really makes a difference in flavour. It adds a lovely richness to the sauce.

Cheese: Regional Cheese Options for Stuffing

Mozzarella is classic, but feel free to experiment! A little grated paneer (Indian cottage cheese) would be amazing, or even some cheddar for a sharper flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook the quinoa in vegetable broth or water according to package directions. Once cooked, fluff it up with a fork and set it aside.
2. While the quinoa is cooking, prep your bell peppers. Cut them in half lengthwise, remove the seeds and pith, and lightly brush the outsides with olive oil.
3. Now, let’s make the stuffing. Heat the remaining olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until they become translucent and fragrant.
4. Add the chopped tomatoes and cook until they soften.
5. Toss in the chopped mushrooms, cumin powder, chili powder, oregano, basil, salt, and pepper. Cook until the mushrooms are tender and have released their moisture.
6. Combine the cooked quinoa with the mushroom mixture. Give it a good stir to make sure everything is well combined.
7. Preheat your oven to 180°C (350°F). Arrange the bell pepper halves in a foil-lined baking dish.
8. Stuff each pepper half generously with the quinoa-mushroom mixture.
9. Cover the baking dish with foil and bake for 20 minutes, or until the peppers start to soften.
10. Remove the foil, sprinkle with grated mozzarella cheese (if using), and broil for 2-3 minutes, or until the cheese is melted and bubbly.

Expert Tips

• Don’t overcook the quinoa – you want it to hold its shape.
• If your stuffing seems a little dry, add a splash of vegetable broth or tomato sauce.
• For a more intense flavour, sauté the mushrooms for a little longer.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Stuffed Bell Peppers

Skip the cheese! It’s delicious without it, honestly. You could also add a sprinkle of nutritional yeast for a cheesy flavour.

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.

Spice Level Adjustments (Mild to Spicy)

Adjust the amount of chili powder to your liking. A pinch is mild, ½ tsp is medium, and 1 tsp or more will give you a good kick!

Festival Adaptations (Navratri/Janmashtami-Friendly)

During Navratri or Janmashtami, you can skip the onion and garlic to make this recipe suitable for fasting.

Serving Suggestions

These stuffed bell peppers are fantastic on their own, but they also pair well with a side salad or a dollop of yogurt. My family loves them with a simple raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What type of quinoa works best for this recipe?

White quinoa is my go-to, but red or black quinoa are great too!

Can I prepare the stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

Can I use different vegetables in the stuffing?

Definitely! Zucchini, carrots, or spinach would all be delicious additions.

Is it possible to make this dish without cheese?

Yes, it’s delicious without cheese! It’s a great vegan option.

How can I adjust the spice level to suit my preference?

Adjust the amount of chili powder – start with a pinch and add more to taste.

What is the best way to store leftover stuffed bell peppers?

Store them in an airtight container in the refrigerator for up to 3 days.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!