Sunday, April 12, 2009

Quinoa, Red Lentil and Portobello Mushroom Stuffed Peppers

I love stuffed peppers. After reading a recipe from Vegetarian Times on stuffed bell peppers using quinoa, I decided to improvise my own version including red lentils.

For this recipe, you'll need:

-1 large onions, diced
-6 large portobello mushrooms, diced
-1 cup quinoa, rinced and dry roasted
-1 cup red lentils, sorted
-1 798ml can of crushed tomatoes
-3 tablespoon Braggs seasonings
-3 tablespoons saltless seasonings
-1 tablespoon smoked paprika
-1 cup vegetarian beef broth
-1/2 cup grated Parmesan cheese
-1/2 cup grated cheddar cheese
-2 tablespoon olive oil
-1/3 cup dried mushrooms whole - ground in a coffee grinder (should give about 2 tablespoons in powder form)
-8 bell peppers, washed, halved lenght wise, seeds and piths removed

In a dutch oven, heat up the olive oil and cook the onions until translucent. Add in the portobello mushroom, powered mushroom, braggs and spices and cook down until 1/3 original volume. Add in water to help the process if necessary. Then add in the quinoa, lentils, tomatoes and broth. Bring to a boil and simmer covered for 30 minutes, or until the quinoa and lentils are cooked through. Add water if necessary. Stir in Parmesan cheese and spoon mixture into bell peppers. Sprinkle with grated cheddar cheese.

Heat oven at 350F and roast stuffed peppers for 30 minutes. Once the peppers are cooked through, they're ready to serve. They freeze well and make great lunches.

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