| Prep: 25 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 296 | 16g | 5g | 20g |
| sugars | fibre | protein | salt |
| 5g | 7g | 14g | 0.6g |
Why I Love French Mushroom, Spinach, Quinoa and Herbs de Provence Stuffed Bell Peppers
There’s nothing like the warmth, heartiness, and versatility of the French-inspired recipe – Mushroom, Spinach, Quinoa and Herbs de Provence Stuffed Bell Peppers. This dish has a certain intrigue about it, feeling both homey and exotic all at once. Each time I prepare it, I am whisked back to the regions of France, tasting the beautiful meld of flavors. It combines the rustic charm and sophistication emblematic of French cuisine, whilst incorporating a hearty Tex-Mex kick true to my roots.
The Inspiration Behind the Recipe
My culinary inspiration often springs from the crossroads of cultures, drawing on my Texas upbringing and my adoration for global gastronomy. In this particular recipe, I drew inspiration from renowned French chef, Julia Child. I’ve always admired Julia’s ability to make complex French cooking accessible to everyone. She has an enviable knack for blending traditional French techniques seamlessly with familiar ingredients. While there may not always be an inspiring chef behind each recipe, the Mushroom, Spinach, Quinoa and Herbs de Provence Stuffed Bell Peppers recipe is undeniably touched by her influence.
Dishes that Complement this Recipe
This recipe can easily hold its own as a main dish due to the robust flavors and generous fillings. However, if you’re looking to create a more extensive menu, it pairs particularly well with dishes that have a lighter profile. A simple mixed green salad with a tangy vinaigrette or a bowl of chilled gazpacho would balance out the hearty nature of these stuffed peppers. A dish that comes to mind is this Tomato and Watermelon Gazpacho from Bon Appétit, which offers a cool, refreshing contrast with every bite.
The Mushroom, Spinach, Quinoa, and Herbs de Provence Stuffed Bell Peppers are a perfect example of how food can be a bridge between cultures. Whether it’s infusing a simple Southern dish with a French twist or adding a touch of Tex-Mex flair to a traditional French recipe, I love showing how food brings us closer as global citizens. I hope you’ll find as much joy in preparing and savoring this recipe as I do!
What You’ll Need
- 6 large bell peppers
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces cremini mushrooms, finely chopped
- 2 cups fresh spinach, packed
- 1.5 cups cooked quinoa
- 2 teaspoons herbs de Provence
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded lower-fat Gruyère cheese
- 1/4 cup grated Parmesan cheese
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Cut off the tops of the bell peppers and remove the seeds. Set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become tender and fragrant.
Step Three
Add the finely chopped cremini mushrooms to the skillet with the onions and garlic, and continue to cook until the mushrooms are soft and have released their juices.
Step Four
Introduce the fresh spinach to the skillet. Stir until just wilted, then combine with the cooked quinoa. Stir in the herbs de Provence, salt, and black pepper.
Step Five
Spoon the quinoa and mushroom mixture into the hollowed-out bell peppers, filling them all the way to the top.
Step Six
Top each filled pepper generously with the shredded Gruyère and grated Parmesan cheese.
Step Seven
Arrange the stuffed peppers in a baking dish. Bake in the preheated oven until the peppers are tender and the cheese is melted and bubbly – this should take around 20 to 25 minutes.
Step Eight
Allow to cool slightly before serving. Enjoy your Mushroom, Spinach, Quinoa and Herbs de Provence Stuffed Bell Peppers!
