Quinoa And Mushroom Stuffed Peppers Recipes

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QUINOA & MUSHROOM STUFFED PEPPERS



Quinoa & Mushroom Stuffed Peppers image

These quinoa stuffed mushrooms are healthy and delicious!

Provided by Angela @ Mommy Moment

Number Of Ingredients 7

1 cup quinoa
1 cup mushrooms, chopped
1 small onion, chopped
1 Tbsp coconut oil
3 cups chicken broth
5-6 long sweet red peppers, slices in half
salt (I use Pink Himalayan)

Steps:

  • In a large pan saute chopped onion and mushrooms in coconut oil.
  • Add in the quinoa and chicken broth to the pan and cover.
  • Simmer for 35 - 40 minutes or until liquid is absorbed and quinoa is cooked, add salt to taste.
  • Put the quinoa filling into the sliced peppers on a pan.
  • Bake for 30 minutes at 350.

QUINOA AND MUSHROOM STUFFED PEPPERS



Quinoa and Mushroom Stuffed Peppers image

These easy mushroom and quinoa stuffed peppers are healthy, gluten-free and vegetarian - not to mention very comforting and absolutely delicious!

Provided by Jovita | Yummy Addiction

Categories     dinner     Main Course

Time 1h40m

Number Of Ingredients 15

4 small bell peppers (, halved and seeded)
1/2 cup uncooked quinoa
3 tbsp olive oil (, divided)
1 lb (450g) cremini mushrooms (, finely chopped)
1 onion (, chopped)
2 cloves garlic (, minced)
1 14.5 oz can (450g) diced tomatoes
1 tbsp fresh thyme (, leaves only)
3/4 tsp salt
1/2 tsp black pepper
1/2 cup shredded parmesan cheese
1/4 cup toasted slivered almonds
1/4 cup chopped fresh parsley
lemon juice from 1/2 lemon
1 cup shredded mozzarella cheese

Steps:

  • Cook quinoa according to package instructions.
  • In a large skillet, over medium heat, heat 2 tablespoons of olive oil. Add the mushrooms and onion, and cook, stirring, until softened and all the moisture has disappeared (about 10 minutes).
  • Add the garlic and cook for 30 seconds. Stir in the canned tomatoes, thyme, salt, and black pepper. Simmer over low heat for about 10 minutes more.
  • Turn off the heat and stir in the cooked quinoa, Parmesan cheese, almonds, and parsley.
  • Preheat the oven to 400°F (200°C).
  • Place the pepper halves, cut sides up, in a large baking dish. Spoon the mushroom quinoa mixture into the peppers, mounding if necessary. Drizzle with the remaining tablespoon olive oil and lemon juice.
  • Cover with foil and bake for about 50 minutes - 1 hour, or until the peppers reach your desired level of tenderness.
  • Uncover, top with the shredded mozzarella cheese, and bake for 5-10 minutes more until the cheese has melted.

Nutrition Facts : ServingSize 1 g, Calories 393 kcal, Fat 19.6 g, Cholesterol 12.3 mg, Sodium 1057.2 mg, Carbohydrate 36.6 g, Sugar 10.9 g, Protein 22.7 g

HOW TO MAKE DELICIOUS GARLIC, MUSHROOM, AND QUINOA STUFFED PEPPERS



How to make delicious garlic, mushroom, and quinoa stuffed peppers image

Quinoa stuffed peppers

Provided by Jen Mellor

Categories     Main meal

Time 50m

Number Of Ingredients 4

2 whole red bell peppers, with the top, removed and cored.
100g dry quinoa.
200g chestnut mushrooms, sliced.
3-4 cloves garlic, peeled and finely minced.

Steps:

  • Add the dry quinoa to a pan with 300ml of either water or stock. Stock will give more flavour, though which stock you use is up to you. Boil, covered, for twenty to thirty minutes. Make sure to keep covered so that the quinoa is properly steamed.
  • While the quinoa is steaming, prepare your other vegetables. Slice the tops of two bell peppers, and remove the cores. Then, slice two hundred grams of mushrooms into bite-sized chunks. Peel and mince the garlic, making sure to chop it very small. The smaller it is, the better it will cook in the oven.
  • When the quinoa is done, fluff it up with a fork, and then add in your mushrooms and garlic. Mix them in thoroughly, and then place the lid back on so that they can gently steam while you preheat the oven to 180˚C.
  • When the oven's hot, place the quinoa mixture into the peppers, and add to a rimmed baking sheet. Optionally, you can drizzle with a little olive oil or spices, but to save calories, avoid that.
  • Bake for twenty minutes, or until the flesh is soft, and the skin is crispy. Serve with rich, creamy mashed potatoes, or a spicy sauce to drizzle over the peppers.

Nutrition Facts : ServingSize 1 Portion, Calories 259 calories, Sugar 8.3 g, Sodium 14.2 mg, Fat 3.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 45.8 g, Fiber 7.7 g, Protein 11.9 g, Cholesterol 0 mg

QUINOA AND VEGETABLE STUFFED PEPPERS



Quinoa and Vegetable Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
  • Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
  • Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
  • Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams

STUFFED PEPPERS WITH QUINOA



Stuffed Peppers with Quinoa image

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.

QUINOA STUFFED PEPPERS



Quinoa Stuffed Peppers image

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 12

1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  • Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
  • Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
  • Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g

QUINOA AND MUSHROOM STUFFED PEPPERS



Quinoa and Mushroom Stuffed Peppers image

Make and share this Quinoa and Mushroom Stuffed Peppers recipe from Food.com.

Provided by m.lowenberg

Categories     Vegetable

Time 55m

Yield 1 pepper, 4 serving(s)

Number Of Ingredients 10

4 red peppers
2 teaspoons olive oil
1 onion, diced large
1 garlic clove, minced
500 g mushrooms, diced
2/3 cup quinoa, uncooked
1 1/16 cups water
2 tablespoons salt
1/2 lemon, juice and zest
1/4 cup parsley

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cut peppers either in half or a hole in the top. Remove all seeds.
  • 3. Bake peppers while preparing mix.
  • 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
  • 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
  • 6. Spoon mixture into peppers and bake another 15-20 minutes.

Nutrition Facts : Calories 195.9, Fat 4.7, SaturatedFat 0.6, Sodium 3504.1, Carbohydrate 31.9, Fiber 6.2, Sugar 8.1, Protein 8.4

BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS



Black Bean, Mushroom & Quinoa Stuffed Bell Peppers image

Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms, finely chopped
1 tablespoon chili powder
1 teaspoon salt
1 (15 ounce) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon pure maple syrup
cilantro, chopped, for garnish

Steps:

  • In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
  • Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
  • Stir in the chili powder and salt.
  • Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
  • Meanwhile, preheat the oven to 350º F.
  • To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
  • Boil the peppers for 5 minutes, and then drain them.
  • When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
  • Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
  • Remove from oven; garnish with cilantro, and serve.

Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9

QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY



Quinoa Ratatouille-Stuffed Peppers Recipe by Tasty image

Here's what you need: bell peppers, olive oil, medium onion, garlic, zucchinis, eggplant, medium tomatoes, dried thyme, dried rosemary, dried basil, salt, pepper, all purpose flour, vegetarian parmesan cheese, dried oregano, butter, quinoa, fresh basil

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

6 bell peppers
2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
2 zucchinis, diced
1 eggplant, diced
4 medium tomatoes, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried basil
salt, to taste
pepper, to taste
½ cup all purpose flour
½ cup vegetarian parmesan cheese, grated
1 teaspoon dried oregano
6 tablespoons butter, softened
2 cups quinoa, cooked
fresh basil, chopped, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
  • Add the garlic and cook for about 1 minute, until fragrant.
  • Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
  • In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
  • Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
  • Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 74 grams, Fat 22 grams, Fiber 11 grams, Protein 16 grams, Sugar 16 grams

QUINOA UNSTUFFED PEPPERS



Quinoa Unstuffed Peppers image

This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. -Rebecca Ende, Phoenix, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups vegetable stock
3/4 cup quinoa, rinsed
1 pound Italian turkey sausage links, casings removed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3/4 cup chopped sweet onion
1 garlic clove, minced
1/4 teaspoon garam masala
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 760mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

QUINOA-STUFFED MUSHROOMS



Quinoa-Stuffed Mushrooms image

These delicious stuffed mushrooms I created while experimenting with quinoa in the kitchen. The puree is key to keep the quinoa mixture together and add a special flavor. They are good and good for you!

Provided by Bdeebs

Categories     Stuffed Mushrooms

Time 1h30m

Yield 12

Number Of Ingredients 16

2 cups chicken broth
1 cup quinoa
1 teaspoon seafood seasoning (such as Old Bay®)
salt and ground black pepper to taste
2 tablespoons olive oil, divided
2 large onions, chopped, divided
1 medium green bell pepper, chopped
3 cloves garlic, minced
1 tablespoon water, or as needed
12 large mushrooms, stemmed and diced
cooking spray
2 tablespoons chopped Kalamata olives, or to taste
2 tablespoons chopped spinach leaves
2 tablespoons chopped arugula
1 tablespoon chopped pickled jalapeno peppers
1 tablespoon grated Parmesan cheese

Steps:

  • Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
  • While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
  • Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
  • Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
  • Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 13.7 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 328.5 mg, Sugar 2 g

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QUINOA & MUSHROOM STUFFED PEPPERS | RECIPE | STUFFED …
The long sweet red peppers look beautiful paired with quinoa and mushrooms on a dinner plate. Jan 31, 2014 - These quinoa and mushroom stuffed peppers are delicious. Pinterest
From pinterest.ca


SANTA FE MUSHROOM & QUINOA STUFFED PEPPERS | ARA WISEMAN
In a large skillet over medium heat sauté the onions in half of the vegetable broth until translucent and slightly browned on the edges, about 3-5 minutes. Grate or press the garlic cloves into the pan, add the spices, and sauté until fragrant, about 1 minute. Drop in the mushrooms and cook until the water is drawn out, about 2-3 minutes.
From arawiseman.com


EASY STUFFED PEPPERS RECIPE - 31 DAILY
23 hours ago Arrange peppers in a 9 x 13-inch baking dish with the hollowed sides facing upward. In the skillet, stir together the cooked rice, cooked beef, tomato sauce, garlic, Italian seasoning, red pepper flakes, and salt and black pepper to taste. Spoon an equal amount of filling into each hollowed pepper.
From 31daily.com


QUINOA STUFFED MUSHROOMS - SIMPLY QUINOA
2012-09-13 Instructions. Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and place the mushrooms, stem side up, and set the sheet aside. Heat 1 tablespoon olive oil in a saute pan over medium heat and saute the shallots, garlic and capers until fragrant, about 2 - 3 minutes.
From simplyquinoa.com


FUNGUY’S QUINOA AND PINTO BEAN STUFFED PEPPERS - FUNGUY …
2020-07-22 Turn off the heat and fluff the quinoa with a fork. While the quinoa cooks, prepare the rest of the ingredients. Place the FunGuy mushrooms into a bowl and set it aside. On a cutting board, cut the bell peppers in half from top to bottom, removing the seeds and stem. Lay the peppers in an oven safe dish, cut side up. Dice the onion and tomato ...
From thefunguymushrooms.com


QUINOA & MUSHROOM ? STUFFED PEPPERS RECIPE | MONCHEF
Next add the mushrooms and cook until soft. Finally add the cooked quinoa, salt & pepper, sliced green chillies. Stuff mixture into seeded peppers, drizzle with a little olive oil and bake in the oven at 180’ for about 15 minutes. Sprinkle with spring onions & green chilli to serve
From monchef.recipes


BELL PEPPERS STUFFED WITH QUINOA - THEHUB FROM WALMART CANADA
2022-02-23 Preheat oven to 400F. 4. Drain quinoa well, then combine with beans, salsa, corn, spice blend and black pepper in a large bowl. Divide quinoa mixture among cavities of peppers. 5. Bake until peppers are fork tender, about 10 to 15 minutes. Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired.
From ideas.walmart.ca


10 BEST MUSHROOM STUFFED PEPPERS VEGETARIAN RECIPES - YUMMLY
2022-06-30 Guacamole and Pomegranate-stuffed Peppers Madeleine Cocina. pomegranate, garlic, white vinegar, onion, salt, poblano peppers and 4 more.
From yummly.com


QUINOA STUFFED PEPPERS RECIPE | ARMSTRONG CHEESE
In a bowl, toss the vegetable mixture with the cooled quinoa, half of the cheese, and season to taste. Slice the tops off the bell peppers leaving stems attached and set aside. Discard seeds and membranes. Fill peppers with the quinoa mixture and place on a lightly oiled baking sheet. Bake on middle rack for 20 minutes. Arrange the pepper tops ...
From armstrongcheese.ca


QUINOA STUFFED PEPPERS - A PINCH OF HEALTHY
2022-03-14 Instructions. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside. Slice the bell peppers in half, lengthwise and remove and discard the seeds. Place the peppers in a single layer with the cut side up onto the baking sheet.
From apinchofhealthy.com


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