Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Time: 1 hrs

Ingredients

• 1 cup quinoa
• 2 cups water
• 4 large green peppers (or 6 medium)
• 1 medium onion, diced
• 1/2 lb fresh mushrooms, sliced
• 2 tablespoons butter
• 1 (28 ounce) can tomatoes, coarsely diced
• 2 garlic cloves, crushed
• 1 (12 ounce) jar mexican salsa
• 2 tablespoons dry sherry

Directions

• 1 Pre-heat oven to 325 degrees.
• 2 Cook quinoa as per packet.
• 3 Steam peppers until soft but not limp.
• 4 In a large skillet, saute the onion and mushrooms in butter.
• 5 Add the diced tomatos (reserving the juice).
• 6 Add the crushed garlic and salsa.
• 7 Cook over medium heat for 10 minutes.
• 8 Add the sherry and simmer 10 more minutes.
• 9 Fold in quinoa.
• 10 Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
• 11 Thin remainder with reerved juice and pou around peppers.
• 12 Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.

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