One evening I just wanted to make some stuffed peppers for the first time. It turned out though that I had only one bell pepper left, but I saw these beautiful portobello mushrooms hanging out in the fridge. And I thought, why not make stuffed mushrooms as well?! So I went on to making the stuffing–minced chicken, veggies, dried cranberries, egg, panko crumbs..and then, I caught a glance of the bowl of quinoa that I just cooked and so another idea popped into mind! Why not add the quinoa into the mixture as well and make it even healthier and more flavorful. And that’s how my CHICKEN & QUINOA-STUFFED PEPPERS & MUSHROOM recipe came about.
Mushrooms are often being underestimated as a powerful vegetable. But it is. Studies show that incorporating mushrooms into ones diet can provide tons of health benefits. In fact, the medicinal mushrooms such as reishi mushrooms have found to help prevent certain types of cancer. So if you haven’t explored yet this ancient superfood, then perhaps it’s about time you include this in your list of culinary ingredients. 🙂
Red or green bell pepper? You might ask. Here’s what Louise Keats, food author & nutritionist has to say, “Green capsicums are unripened red capsicums. They tend to be a little more bitter than their sweeter red counterparts, which have a slightly higher sugar content. Though similar nutritionally, red capsicums contain more antioxidants – about seven times more beta-carotene (and other carotenoids), as well as more vitamin C and E.” And that is why I usually go for the red ones. Plus it’s more versatile to use in various dishes.
This dish is perfect for any meal–brunch or dinner and it stores pretty well too so you can include this in your meal prep repertoire. It’s easy, and packed with so much flavor and health benefits which the whole family will surely enjoy. My boys surely did!
WHAT YOU’LL NEED
2 tbsps olive oil or coconut oil
1 medium onion chopped
2 cloves garlic chopped
2 large red bell peppers, cut in half & de-seeded
3-4 large portobello mushrooms
1/4 cup finely chopped red bell peppers
1/2 cup cooked quinoa (cook per package instructions)
500 grams minced chicken
1/2 c panko crumbs
1/2 cup sweet peas
1/4 cup dried cranberries
1/2 tsp all-spice powder
1/2 c mozarella cheese (or any cheese of choice if using)
salt & pepper
- Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
- Prepare the red bell peppers by cutting them in half, discarding the seeds. Next prepare the mushrooms by cutting out the stalk and scraping the gills (those brownish small plates you see surrounding the stalk). Chop the stalk and set aside.
- Heat a stir-fry pan with the oil. Sauté the onions and garlic. Add the minced chicken and cook for a few minutes until it’s changed color. Add the chopped peppers and chopped mushroom stalk. Season with the all-spice powder, salt & pepper and cook for another 2-3 minutes. Add the sweet peas and turn off the heat. Set aside to cool for about 10 minutes.
- In a large bowl, combine the cooked chicken, egg, panko crumbs, cranberries, cooked quinoa. Using a spoon or your hands, mix until the ingredients are well-combined. Add the cheese if using, and mix lightly.
- Take one cheek of the cut bell pepper and scoop a generous amount of the mixture, packing with a spoon or with your palm. Continue with the rest of the bell peppers and mushrooms.
- Place the stuffed peppers and mushrooms on the lined tray. Top with more cheese if you wish. Drizzle olive oil over it. Bake for about 15-20 minutes or until the cheese has melted and the top is golden brown.
- Serve warm and enjoy!
Tag me in instagram @tara_fitfoodiemommy if you ever get to try this recipe!