YOUR SOLIN GENERATED RECIPE
Savory Mushroom and Quinoa Stuffed Bell Peppers
Delight in a vibrant and hearty stuffed bell pepper brimming with a savory blend of quinoa, black beans, mushrooms, spinach, and fluffy egg whites. This dish features a light hit of tangy feta and aromatic sautéed onion and garlic, all brought together with a drizzle of olive oil. A balanced, colorful meal that satisfies with every bite.
INGREDIENTS
1 large bell pepper
3/4 cup cooked quinoa
1/2 cup black beans
1 cup sliced button mushrooms
1 cup raw spinach
1/4 cup crumbled feta cheese
3 egg whites
1/4 small onion, diced
1 tsp olive oil
1 garlic clove, minced
PREPARATION
Preheat your oven to 375°F.
Cut the top off the bell pepper and remove seeds and membranes.
Heat olive oil in a nonstick skillet over medium heat. Sauté diced onion and minced garlic until fragrant and softened, about 2 minutes.
Add sliced mushrooms to the skillet and cook until they release moisture and start to brown, about 4 minutes.
Stir in the spinach and cook until wilted, then add the cooked quinoa and black beans. Season with salt and pepper to taste.
Lightly whisk the egg whites and fold them into the mixture along with the crumbled feta. Stir until well combined.
Spoon the filling into the hollowed bell pepper evenly. Place the stuffed pepper in a baking dish.
Bake in the preheated oven for 20-25 minutes, or until the pepper is tender and the filling is set.
Remove from oven and let cool for a few minutes before serving.