Vegan Hungarian Snack: Mushroom Stuffed Mini Peppers With Almond Feta and Quinoa
A flavorful hungarian snack perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Nuts (Almonds)
Ingredients
- 12 mini bell peppers, assorted colors
- 2 cups mixed mushrooms, chopped
- 1 cup cooked quinoa
- 1 cup almond feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- a. Preheat oven to 375°F (190°C). b. Cut the tops off of the mini bell peppers and remove seeds and membranes. c. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. d. Add chopped mushrooms and cook until they release their liquid and become tender, about 5 minutes. Season with salt and pepper. e. Stir in cooked quinoa, red onion, and parsley. Remove from heat. f. Gently stuff the mini peppers with the mushroom mixture, filling them to the top. g. Place stuffed peppers on a baking sheet lined with parchment paper. Sprinkle with almond feta cheese. h. Bake for 20 25 minutes, or until peppers are tender and almond feta is slightly golden. i. Serve warm and enjoy the burst of flavors!
Chef’s Insight
Experiment with different colored mini bell peppers to create a vibrant and visually stunning dish.
Notes
Adjust cooking time to ensure peppers remain tender and not overcooked.