Recipe: Stuffed Peppers

Wild Mushroom & Quinoa Stuffed Pepper Serves 4


2 Tbsp finely ground sea salt 1½ cup quinoa, rinsed in a fine sieve until water runs clear and drained  4 Tbsp olive oil or olive/canola blend, divided ½ cup butternut squash (cut into ½ inch cubes) 1 cup  wild mushrooms such as chanterelle or hedgehog ¼ cup chopped yellow onion ¼ cup finely chopped garlic 2Tbsp finely chopped thyme 2Tbsp finely chopped parsley Finely ground sea salt and black pepper, to taste 4 red bell peppers ¼ cup freshly grated Parmesan


  1. Preheat oven to 400°. Bring 2 quarts water to a boil; add 2 Tbsp of salt and quinoa. Cook quinoa until tender but still a little al dente, about 8-10 min. Drain and set aside. 
  2. Toss butternut squash with 2 Tbsp olive oil and place on parchment- or silicon-lined baking sheet. Roast for 20-30 minutes until soft..
  3. Add 2 Tbsp oil to skillet and heat on medium-high heat. Lower heat to medium when oil is hot. Add onion and garlic and sauté until translucent. Add mushrooms and sauté for 2 minutes. Add squash; cook 1 minute more. Mix in cooked quinoa and herbs, and season to taste. Set aside.
  4. Cut tops off peppers and remove seeds. Fill Peppers with quinoa filling and top with Parmesan cheese; roast in oven for 10 minutes. Remove and serve immediately.
Vegan and dairy free variation: omit the Parmesan. Chef likes to serve this as a side with fish, or as a vegetarian entrée with sides of grilled asparagus and wilted chard with basil pesto. 
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