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Tangy Mushroom & Quinoa Stuffed Bell Peppers

Tangy Mushroom & Quinoa Stuffed Bell Peppers
  • Ingredients
  • - 7 Bell Peppers halved and cleaned
  • - 1 cup of grated Grano Padano cheese
  • - 1 cup low fat medium to old chedder melted
  • - 6 tbsp extra-virgin olive oil
  • - 1 cup quinoa red or white.
  • - 1/2 cup canned black turtle beans
  • - 3 cups diced crimini mushrooms
  • - 2 cups fresh spinach leaves shredded
  • - Juice from two lemons
  • - 1 tbsp ground cumin
  • - 2 tbsp chilli powder
  • - 1/2 cup bread crumbs
  • - 1 onion diced
  • - 4 cloves garlic finely diced or pressed
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