Quinoa Stuffed peppers

By Wilda

Ingredients

• 1 cup Quinoa
• 2 cups water
• 6 lg. peppers I like red and yellow
• 1 med. onion, chopped
• 1/2 lb. fresh mushrooms, sliced
• 2 Tablespoons butter
• 1-28 oz. can tomatoes, diced.(reserve juice)
• 2 cloves garlic, crushed
• 1- 12 oz. jar Mexican Salsa mild or medium
• 2 tablespoons Dry Sherry
• 10 oz. Mozzarella Cheese, shredded

Details

Servings 6

Preparation

Step 1

Preheat oven to 325@. Rinse quinoa in water over a fine strainer. Place in 2 qt. pan with the 2 cups water, bring to a boil, then lower heat to simmer, cover and cook 12-15 min, or until most of water is absorbed. Uncover and set aside.

Halve the peppers, clean out seeds and veins. In salted water in large pot cook peppers 5 minutes. Take out and cool.

In a large skillet saute the onion and mushrooms in butter. Cook about 5 minutes, add crushed garlic and cook a minute or two. Add tomatoes(reserve the juice).
Add salsa and simmer over med heat 10 minutes. Add the sherry and cook another 10 minutes. Fold in cooked quinoa.

Place peppers in a baking dish that has been sprayed with cooking spray. Fill with quinoa mixture. Any extra place in dish around peppers. Drizzle peppers with reserved juice.

Sprinkle shredded mozzarella over peppers and bake in 325@ oven 30-35 min.

Enjoy!