I love making dinners like this because not only are they delicious when they’re first made, but they’re even better the next day reheated for lunch. This is a delicious and healthy and satisfying vegetarian meal which is quite easy to make.
Serves 2 (with additional filling leftover, so could serve 3 with an extra pepper)
2 peppers (I used one red and one orange), washed, halved, and seeds removed
1/2 cup uncooked quinoa, rinsed
250g sliced mushrooms
200g baby spinach leaves, washed and squeezed dry
2 cloves garlic, minced
2 thin slices of Shropshire (or other) Blue Cheese
Pre-heat the oven to 400F/200C/Gas 6. Cover a baking pan with foil. Place the peppers, cut side up, in the oven for 15-20 minutes, until the edges just start to colour.
Cook the quinoa according to directions (should take around 12 minutes). In a separate pan, heat a little olive oil and fry the garlic for 20 seconds. Add the mushrooms and cook until all the moisture has evaporated (about 5-6 minutes). Add the spinach to the mushrooms and continue to cook until completely wilted (a minute or two). In a large bowl, place the cooked quinoa, mushrooms and spinach. Combine. Taste and season to your preference with sea salt and pepper. Crumble one of the slices of Blue Cheese and combine into the quinoa mix.
Remove the baking pan from the oven and stuff the peppers with the quinoa mix. Crumble the remaining Blue Cheese and sprinkle it evenly over the 4 peppers. Return to the oven for 5 minutes, until the cheese is fully melted. Serve immediately.
Omit the Blue Cheese to make this a vegan dish.Pin It