Vegetarian Stuffed Peppers with Quinoa and Goat Cheese ~

Cooking a healthy meatless meal is becoming easier and easier as the options for great tasting vegetarian and vegan foods continue to grow. I love to experiment with food, and tonight I thought 'I wonder if I could put together some meatless stuffed peppers' as good as those I've enjoyed in my youth with beef or pork coupled with rice?'

Well, I think this is it! I am happy to say this recipe is a keeper and will be added to our repertoire of meatless meals. Fresh is key! The ingredients used were all very fresh and subsequently made for a very flavorful meal.

I want to add that for vegans out there, you could omit the animal fats and still have a really great meal.

Here's what I did ~

Vegetarian Stuffed Peppers with Quinoa and Goat Cheese

1 c. whole wheat quinoa + 2 c. vegetable broth.

3-4 medium to large green peppers, hollowed out; reserve tops and chop finely

2 small carrots, chopped finely

1 leek, chopped finely

1 T, olive oil

2 T. butter

1 T. balsamic vinegar

¼ c. cream

3 oz. crumbled goat cheese

½ c. chopped toasted walnuts

1 t. sea salt

½ t. pepper

1 t. smoked paprika

1 t. garlic powder

dash cayenne pepper

3 T. panko bread crumbs

1 c. bella mushrooms + 2 T. butter, browned before adding mushrooms, season with salt, pepper, 1/4 c. additional vegetable stock and a squirt of lemon juice

In a large pot, boil hollowed green peppers for 5 minutes in salted water. Remove and drain.

In a separate pot, boil 2 c. stock. Add quinoa. Bring back to boil. Stir. Reduce heat to medium low and cover. Cook for 12 minutes. Let rest for 15 minutes off the heat.

In a large skillet, sauté veggies in olive oil and 1 T. butter until tender. Add seasonings. Add vinegar and deglaze for 30 seconds. Add cooked quinoa to mixture and stir. Add goat cheese and stir to melt.  Add walnuts.

Place peppers in a shallow baking dish or dutch oven. Spoon in quinoa mixture filling to top. Sprinkle on bread crumbs. Drizzle the remaining T of butter that has been melted. Cover with a lid or foil and bake at 375 for 20 minutes. Remove lid and continue baking for 10 minutes to brown crumbs.

In a medium skillet, brown butter. (About 5 minutes.) Add mushrooms and sauté. Season with  a little salt and squirt of lemon juice. Add ¼ c. vegetable stock and reduce over high heat for 2 minutes. Spoon this on a plate and serve a pepper on top. (Optional ~ place a little arugula on plate first. Spoon over the mushrooms and then place the pepper on top.