Veggie Garden Stuffed Peppers
Colorful bell peppers bursting with a flavorful blend of spinach, mushrooms, and herbs, baked to perfection. This plant-based recipe is a satisfying and hearty dish that delights the taste buds with its vibrant colors and wholesome flavors.
ingredients
- 4 bell peppers (assorted colors)
- 1 cup baby spinach, chopped
- 1 cup mushrooms, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3.
In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.
- 4.
Add the mushrooms and cook until they release their moisture and turn golden brown. Stir in the chopped spinach and cook until wilted.
- 5.
Add the dried oregano, paprika, salt, black pepper, and red pepper flakes (if desired). Mix well.
- 6.
Fill each bell pepper with the spinach-mushroom mixture, pressing it down gently.
- 7.
Place the filled peppers in a baking dish and cover with foil. Bake for 30 minutes.
- 8.
Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and slightly charred.
- 9.
Garnish with fresh parsley and serve hot.
Releated Recipes
