Recipe

Looking for a fresh and flavorful dish to balance out your Thanksgiving feast? These stuffed bell peppers are the perfect choice! While preparing the ingredients with the Geedel vegetable chopper, I truly experienced the convenience of this manual food chopper—simply cut the ingredients into chunks, spin a few times, and you get fine, uniform strips in minutes, saving at least 10 minutes compared to hand-cutting. The finely chopped and sautéed mushroom strips are mixed with quinoa to create a hearty filling, then stuffed into bell peppers and baked. The natural sweetness of the peppers and the savory aroma of mushrooms make this a dish even vegetarian guests will love.

Ingredients (Serves 6)  

- 6 colorful bell peppers (red, yellow, orange; halved and deseeded)  

- 250g button mushrooms (thickly sliced)  

- 1 zucchini (peeled)  

- 120g quinoa (cooked in advance)  

- 1 onion (peeled)  

- 4 garlic cloves (minced)  

- 2 medium tomatoes (cut into small pieces)  

- 80g cheddar cheese (shredded)  

- 2 tbsp olive oil  

- 1 tsp salt  

- ½ tsp cracked black pepper  

- 1 tsp dried oregano  

Instructions

1. Prepare the Filling Strips  

Cut mushrooms and zucchini into thick chunks. Process each separately in the Geedel vegetable chopper—a few spins create fine, uniform strips. Thanks to this tool, the strips cook evenly—tender but not mushy—and blend seamlessly with the quinoa, ensuring every bite is packed with mushroom richness and zucchini freshness.

2. Shred the Onion Effortlessly  

Cut the onion into cubes and place in the onion chopper. Three spins yield fine, uniform strips—completely tear-free! Sautéed until fragrant, the onion enhances the overall flavor of the filling without any risk of burning.

3. Sauté the Filling  

Heat olive oil in a pan. Sauté the diced onion and minced garlic until fragrant. Add the mushroom and zucchini strips and stir-fry for about 5 minutes until the moisture evaporates. Gently press the mushrooms to help them absorb more flavor. Stir in the tomato pieces, cooked quinoa, dried oregano, salt, and black pepper. Mix well—this filling is so delicious you'll want to eat it on its own!

4. Stuff & Bake to Perfection  

Lightly brush the inside of each bell pepper half with oil and arrange them on a baking tray. Fill each pepper generously with the quinoa-mushroom mixture and top with shredded cheddar cheese.  

Bake at 180°C (350°F) for about 25 minutes, until the peppers are tender and the cheese is melted and golden.  

The colorful pepper shells and golden cheese topping make this dish incredibly photogenic—perfect for sharing online. Thanks to the Geedel food dicer chopper, the uniform texture of the filling allows every bite to soak up the delicious flavors.

Conclusion  

The key to this dish lies in the Geedel vegetable chopper. As a versatile manual food chopper, it creates evenly sliced ingredients that blend perfectly into the filling, ensuring consistent flavor and texture. It solves common issues like 'unevenly cooked fillings' and 'bland stuffed peppers,' offering a light yet satisfying option that beautifully balances the richness of the traditional Thanksgiving meal.