Baby peppers (a bag of small versions of red, yellow, and orange bell peppers) sometimes appear at one of the markets we frequent. They are so easy to munch on and the entire family loves them, so we decided to make a fun meal out of them. We stuffed and baked them for a tasty Meatless Monday dish.
- 1 tbsp olive oil
- 1 small onion, chopped finely
- 1 clove garlic, minced
- 1 egg
- 1 cup ground mushrooms (baby bellas and white button mix)
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 1/4 tsp cumin
- dash of cayenne or chili pepper
- 1 cup cooked quinoa
- 8-10 peppers, ends sliced off and seeds removed
- 1/2 cup cheddar or mixed shredded cheese
Preheat your over to 375 degrees. Lightly saute the onions and garlic with the olive oil then set aside to cool a bit (you want these flavors to blend before you move forward – you can also use the time to grind the mushrooms, chop cilantro, etc.). Once cool mix in the egg, then fold in mushrooms and spices. Finally, fold the quinoa into the blend and gently stuff the peppers. We snipped a corner off of a sandwich bag but you could use a cake decorating bag or even a small spoon. Place peppers side by side in a casserole dish.
Top with cheese, then bake for 30 minutes, covered. Remove cover and continue bake for another 15 minutes or until the cheese gets bubbly. Cool slightly then serve.