Amanda Freitag Shares Her Quinoa-Stuffed Peppers Recipe and An Amazing Way to Enjoy Mango!
Make bell peppers the star of your dinner tonight with this creative recipe from Chef Amanda Freitag (Chopped). It’s easy to double the recipe for a bigger crowd. Plus, choose whatever cheese you like to melt over the top. And remember to give the mushrooms plenty of room in the pan when cooking.
Get more delicious recipes by picking up Amanda’s cookbook The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking.
1 yellow bell pepper, cut in half vertically and seeded
1 red bell pepper, cut in half vertically and seeded
Sea salt, to taste
2 tablespoons extra-virgin olive oil
2 cups cremini mushrooms, sliced and cooked
Freshly ground black pepper, to taste
2 cups cooked quinoa
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped parsley
1 cup fresh mozzarella cheese, diced small
1 cup fine breadcrumbs
1. Preheat the oven to 350 degrees. Place yellow pepper halves and red pepper halves on a baking sheet. Sprinkle with salt.
2. In a large sauté pan over medium-high heat, add oil. Add mushrooms and season with salt and pepper. Cook 1 minute, flip, and cook until starting to brown, 2 to 3 minutes. Remove from heat.
3. In a large bowl, mix together mushrooms, quinoa, parmesan, parsley, and mozzarella until well combined.
4. Fill each pepper half with quinoa mixture.
5. Bake until hot in the center and cheese is melted, about 20 minutes. Evenly top the peppers with breadcrumbs. Return to oven and bake until golden brown, 5 to 10 minutes.
6. Sprinkle each pepper with parmesan cheese. Bake until cheese is melted, about 2 minutes.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!
BONUS: Amanda shares a spectacular mango hack that will inspire you to use this sweet tropical fruit in more of your meals!
Check out more cool cooking tricks by checking out Pickler & Ben’s new web series Kitchen Hacks!