Savory Mushroom and Spinach Stuffed Peppers

Savory Mushroom and Spinach Stuffed Peppers are a delightful blend of earthy mushrooms and vibrant spinach, all encased in sweet bell peppers. This dish is not only visually appealing but also packed with flavors, making it a satisfying kosher meal for any dinner occasion.

Ingredients

• 2 large bell peppers (red or yellow) - whole
• 150 grams fresh spinach - chopped
• 100 grams mushrooms - finely chopped
• 50 grams onion - finely chopped
• 2 cloves garlic - minced
• 100 grams cooked quinoa
• 30 grams feta cheese - crumbled
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until translucent, about 3-4 minutes.
4. Add the chopped mushrooms and cook for an additional 5 minutes until they release their moisture and start to brown.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
6. Add the cooked quinoa, oregano, salt, and pepper to the skillet, mixing well to combine.
7. Remove the skillet from heat and fold in the crumbled feta cheese.
8. Stuff each bell pepper with the mushroom and spinach mixture, packing it down gently.
9. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
10. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes until the tops are golden.
11. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 480 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from spinach and mushrooms.
• High in fiber, promoting healthy digestion.

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