Thursday, October 17, 2019

Bell peppers filled with Quinoa and mushrooms of the precious moments we had in Canada...when the snow starts to arrive,  when the leaves of the trees are turning red, when we have a moment of silence to Thanks for what we have everyday...

Thanksgiving is celebrated in Canada the second Monday of October, and here in the USA in November; thus, we are celebrating twice a year. It is a table full of dishes that are cooked in a simple way

Bell peppers filled with Quinoa and mushrooms

3 bell peppers (1 red 1 orange 1 yellow)
100 grams of quinoa
12 mushrooms
herbs I used rosemary and oregano
olive oil

Wash the bell pepper, cut them in half and clean them of the seeds. Wash the quinoa and cook it for 20 minutes.
Sautee the mushrooms with garlic, olive oils and herbs. Chopped them in a food processor until you have small pieces, but not a paste. Mix with the cooked quinoa.

Place the  half of bell peppers in a preheated oven at 350F for 6 minutes. Take them out and fill them with the mix of mushrooms and quinoa. Place on top some cheese if you want. Leave it in the oven for 6-7 minutes....serve them warm...ENJOY!

1 comment:

  1. I am a fan of stuffed bell peppers. These look incredible with that thick layer of cheese topping.