Stuffed Bell Peppers with Mushroom and Onion Medley

These stuffed bell peppers are a delightful blend of traditional flavors with a creative twist. The peppers are filled with a savory mixture of sautéed mushrooms, onions, and garlic, seasoned with a hint of smoked paprika and fresh herbs. This dish is not only visually appealing but also packed with nutrients, making it a perfect vegetarian option for any meal.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups mushrooms, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
4. Add the minced garlic and diced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 7-8 minutes.
5. Stir in the cooked quinoa or rice, smoked paprika, oregano, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
6. Fill each bell pepper with the mushroom and quinoa mixture, pressing down gently to pack it in.
7. If desired, sprinkle shredded cheese on top of the stuffed peppers.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.
9. Garnish with fresh parsley before serving.