Easy Stuffed Peppers

This is a great way to use up leftover cooked rice, grains, or lentils. My favourite grain is farro.
Couscous is quick and easy.

Gluten free options include quinoa, millet, brown or white rice. For this dish, I go by what I have on hand so hopefully the amounts make sense.

The great thing about do-it-yourself recipes is that you can go your own way! This is just a guide.

For this recipe, Mediterranean herbs and spices are used, but you can easily go with Asian/Curry focus
using ginger, curry, turmeric etc.
I love mushrooms and use them frequently due to their tremendous health properties. For
more information ask me about my Ultimate Mushroom Guide available for purchase here

Makes 3–4 stuffed peppers (depends on the size of the peppers)
Ingredients:

  • About a tablespoon of olive oil to saute and extra for the peppers
  • 1 onion, chopped.
  • 4 cups mushrooms such as Cremini, shiitake washed and roughly chopped.
  • 1 stalk celery, diced.
  • 1 tsp thyme leaves.
  • 2 cloves garlic, chopped (optional)
  • 2 cups baby spinach, chopped.
  • Sea salt and black pepper to taste.
  • A generous handful of chopped parsley
  • 2 cup cooked rice, lentils, quinoa grain/GF grain of choice, follow instructions on
    package.
  • ½ cup chopped feta.
  • 3 or 4 bell peppers (any color)

Method

  1. Preheat the oven to 350 degrees F.
  2. Heat a skillet on medium-high heat. Add the olive oil and onion. Sauté until slightly
    translucent.
  3. Add the mushrooms and celery. Continue to sauté. Add the garlic (if using). Stir to combine
    and continue cooking until garlic is fragrant.
  4. Stir in the cooked grain of choice/rice/lentils. Add some stock or water if the mixture appears
    dry.
  5. Add the spinach and mix in and allow to wilt. Season with sea salt and pepper to taste. Stir in
    the parsley and feta cheese.
  6. Remove from the stove and set aside.
  7. Wash the peppers and cut the top off the peppers and remove the centre and seeds. Rub the outside of the peppers with olive. Fill each pepper with the filling, pressing down to fit as much as possible into each pepper.
  8. Place in a baking dish and bake for 30 to 40 minutes or until peppers are cooked. Enjoy!

Note: Reserve any leftover mixture for a future meal.

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