“Aromatic Vegan Hungarian Lunch: Mushroom-Stuffed Bell Peppers with Quinoa”
A flavorful hungarian lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large bell peppers, assorted colors 2 cups cremini mushrooms, chopped 1 cup quinoa, uncooked 2 cups vegetable broth, low
- sodium 1 small onion, finely diced 3 cloves garlic, minced 2 tbsp olive oil Salt and pepper to taste 1/2 cup fresh parsley, chopped 1 cup cherry tomatoes, halved 1/4 cup sunflower seeds
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Add chopped mushrooms to the skillet and cook until tender. Season with salt and pepper. Stir in parsley and remove from heat. Cook quinoa according to package instructions, using vegetable broth instead of water for added flavor. Stuff each bell pepper with the mushroom mixture and place them in a baking dish. Bake for 25 30 minutes or until peppers are tender. While peppers bake, combine cooked quinoa with cherry tomatoes and sunflower seeds. Season to taste. Serve stuffed peppers alongside the quinoa salad.
Chef’s Insight
This dish highlights the best of Hungarian flavors, using traditional ingredients in a vegan-friendly way.
Notes
Adjust cooking time to ensure peppers are tender but not overcooked.