| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 9g | 3g | 30g |
| sugars | fibre | protein | salt |
| 7g | 5g | 10g | 0.8g |
Why I Love French Mushroom, Spinach, Quinoa, and Herbed Goat Cheese Stuffed Bell Peppers
Stuffed Bell Peppers were a childhood favorite in my Louisiana home, but it wasn’t until I came across this French recipe for Mushroom, Spinach, Quinoa, and Herbed Goat Cheese Stuffed Bell Peppers that I truly fell in love. Even if you’re not a stuffed pepper enthusiast like me, I guarantee that this recipe will have you reconsidering. It’s a delightful blend of sweet bell peppers, hearty quinoa, earthy mushrooms, delicate spinach, and creamy herbed goat cheese. Truly, a vegetarian’s dream and a foodie’s delight.
The Inspiration Behind The Recipe
While I usually draw from my Southern roots or my French ancestry for most of my recipes, this one is slightly different. It was while researching the works of renowned French chef Julia Child that I came across a recipe for stuffed peppers. That recipe served as a canvas, and the painter in me combined it with the culinary nuances I picked up over the years to create this delightful version.
What Makes It Special?
The Mushroom, Spinach, Quinoa, and Herbed Goat Cheese Stuffed Bell Peppers isn’t just a dish, it’s an experience. The bite of the bell pepper, the hint of earthy mushrooms, the superfood status of quinoa, and the melt-in-your mouth experience of herbed goat cheese come together to create an explosion of flavors.
What I find particularly appealing is its versatility. You may serve it as a main course, an appetizer, or even as a healthy lunch option. It bears a wholesome resemblance to Ratatouille, another French classic, and can be paired nicely with a baguette or sourdough, to soak up those flavorful juices.
So, are you ready to fall in love with this exquisite French recipe of Mushroom, Spinach, Quinoa, and Herbed Goat Cheese Stuffed Bell Peppers? I am certain you will find it as savory, gratifying, and comfortingly delicious as I do.
What You’ll Need
- 6 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups water
- 2 cups fresh spinach
- 1.5 cups mushrooms, finely chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 6 ounces herbed goat cheese
- Salt and black pepper to taste
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Prepare your bell peppers by cutting off their tops and removing seeds and white membrane from inside. Set aside.
Step Two
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover and let it simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
Step Three
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic to the skillet and cook for about 2 minutes, until the onions are translucent and softened.
Step Four
Add finely chopped mushrooms to the skillet and cook for another 5 minutes or until they have released their liquid and it has evaporated. Add chopped thyme and rosemary, and season with salt and black pepper to taste. Cook for another minute to let the spice flavours mix together.
Step Five
Add fresh spinach to the skillet and cook until wilted, which should take approximately two minutes. Remove from heat and combine the quinoa with the mushroom and spinach mixture. Add the herbed goat cheese and mix until well combined.
Step Six
Spoon the quinoa mixture into your bell peppers, being careful not to overfill. Place the stuffed bell peppers in a baking dish and cover with foil. Place in the oven and bake for about 30-35 minutes or until the bell peppers are tender.
Step Seven
Once done, let the peppers cool for a few minutes before serving. Enjoy your Mushroom, Spinach, Quinoa, and Herbed Goat Cheese Stuffed Bell Peppers as a healthy and scrumptious vegetarian dish.
