Wild Mushroom & Quinoa Stuffed Pepper

Chef at work shelling peas

Serves 4

 

Wild Mushroom & Quinoa Stuffed Pepper

2 Tbsp             Finely ground sea salt

1½ cup            Quinoa

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 onion

¼ cup              Finely chopped garlic

2 Tbsp              Finely chopped thyme

2 Tbsp              Finely chopped parsley

Finely ground sea salt and freshly ground black pepper, to taste

4                         Red bell peppers

¼ cup              Freshly grated Parmesan cheese

 

  1. Preheat oven to 400°F. 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.

 

  1. Heat 2 Tbsp olive oil in a medium skillet over medium-high heat.  Turn heat to medium when oil is hot; add butternut squash and sauté until soft. Remove from skillet and set aside.

 

  1. Add remaining 2 Tbsp oil to skillet and return skillet to medium-high heat. Lower heat to medium when oil is hot. Add mushrooms and sauté for 2 minutes. Add onion, garlic, and squash; cook 1 minute more. Mix in cooked quinoa and herbs, and season to taste. Set aside.

 

  1. Cut tops off peppers and remove seeds. Fill Peppers with quinoa mix and top with Parmesan cheese; roast in oven for 10 minutes. Remove and serve immediately.

 

Chef Bill 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.  If you omit the Parmesan cheese, it is a delicious vegan entrée.

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