Mushroom and Kale Stuffed Peppers Recipe

If you’re looking for a healthy, delicious, and visually appealing dish, look no further than this Mushroom and Kale Stuffed Peppers Recipe. Packed with nutrients and bursting with flavor, these stuffed peppers are a fantastic option for a wholesome meal any day of the week.

Ingredients You’ll Need

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 cup chopped mushrooms (cremini or button work well)
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Start by slicing the tops off the bell peppers and removing the seeds. Lightly brush the outside with olive oil and place them upright in a baking dish.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. Add the chopped mushrooms and kale to the skillet, cooking until the mushrooms are softened and the kale has wilted.
5. Stir in the cooked quinoa and Italian seasoning, seasoning with salt and pepper to taste. Mix well until all ingredients are combined.
6. Stuff each bell pepper with the mushroom and kale mixture, pressing lightly to fit.
7. If you choose, top each stuffed pepper with shredded mozzarella cheese for an extra layer of flavor.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Enjoy Your Culinary Creation!

These Mushroom and Kale Stuffed Peppers make a perfect meal prep option for busy weeks, and they can easily be customized to include your favorite ingredients. Not only are they delicious and satisfying, but they also provide a wealth of vitamins and minerals. Serve them warm, and enjoy a colorful, nutrient-packed dish that is sure to impress!

Ingredients:
4 large bell peppers (any color), 1 cup cooked quinoa, 1 tablespoon olive oil, 1 cup chopped mushrooms (cremini or button work well), 2 cups kale, chopped, 1 small onion, diced, 2 cloves garlic, minced, 1 teaspoon Italian seasoning, Salt and pepper to taste, 1 cup shredded mozzarella cheese (optional)

Tags:
stuffed peppers, kale, mushroom, quinoa, vegetarian, recipe, healthy eating, bell peppers, oven baked, meal prep