Wild Mushroom & Quinoa Stuffed Pepper
2 Tbsp finely ground sea salt
1½ cup quinoa, rinsed in a fine sieve until water runs clear and drained
4 Tbsp olive oil or olive/canola blend, divided
½ cup butternut squash (cut into ½ inch cubes)
1 cup wild mushrooms such as chanterelle or hedgehog
¼ cup chopped yellow onion
¼ cup finely chopped garlic
2Tbsp finely chopped thyme
2Tbsp finely chopped parsley
Finely ground sea salt and black pepper, to taste
4 red bell peppers
¼ cup freshly grated Parmesan
- Preheat oven to 400°. Bring 2 quarts water to a boil; add 2 Tbsp of salt and quinoa. Cook quinoa until tender but still a little al dente, about 8-10 min. Drain and set aside.
- Toss butternut squash with 2 Tbsp olive oil and place on parchment- or silicon-lined baking sheet. Roast for 20-30 minutes until soft..
- Add 2 Tbsp oil to skillet and heat on medium-high heat. Lower heat to medium when oil is hot. Add onion and garlic and sauté until translucent. Add mushrooms and sauté for 2 minutes. Add squash; cook 1 minute more. Mix in cooked quinoa and herbs, and season to taste. Set aside.
- Cut tops off peppers and remove seeds. Fill Peppers with quinoa filling and top with Parmesan cheese; roast in oven for 10 minutes. Remove and serve immediately.
Vegan and dairy free variation: omit the Parmesan.
Chef likes to serve this as a side with fish, or as a vegetarian entrée with sides of grilled asparagus and wilted chard with basil pesto.