I found myself with a few extra peppers and thought I would try something new. This makes a great meal because you can use whatever vegetables you have on hand. I like the combination of mushrooms and spinach with the spicy seasoning. My Mom gave me a jar of potlatch seasoning, which is supposed to be a seafood spice rub but I added a teaspoon to the filling for a little seasoning. Feel free to mix things up, I like the spiciness that the seasoning and pepper jack cheese provides.
Quinoa Stuffed Peppers
- 2 Peppers, any variety
- 1 Cup quinoa, cooked (2 cups water to 1 cup quinoa)
- 1 Teaspoon potlatch seasoning
- 1 Cup mushrooms, chopped
- 2 Big handfuls of baby spinach
- 2 Cloves garlic, minced
- 2 Shallots, chopped (or sub onions)
- Pepper jack cheese
- Preheat oven to 400 degrees F.
- Spritz a frying pan with olive oil and saute mushrooms until they begin to brown.
- Remove mushrooms and place in a bowl.
- Spritz with olive oil again and saute shallots and garlic until fragrant. Try not to burn/brown the garlic.
- Place shallots and garlic in the bowl with the mushrooms.
- Saute two big handfuls of baby spinach, they will cook waaaay down so don’t be shy about using a lot of spinach.
- Add spinach to the mushrooms mixture and stir until all ingredients are combined.
- Add cooked quinoa and potlatch seasoning.
- Cut peppers in half and remove the seeds. If they are lop sided, slice a tiny bit off of the bottom to create a platform. If this leaves a hole place the cut piece inside the pepper to patch the hole. I did this and it worked well, no spilled filling.
- Sprinkle a little cheese on the bottom of the pepper, fill halfway with the filling, add more cheese, and add more filling.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and sprinkle a little cheese on top.
- Bake until cheese has melted, another 5 to 10 minutes.
- Serve with a side salad and enjoy!