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Taylors stuffed peppers


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Taylors stuffed peppers 0 Picture


  • 1 cup quinoa (or rice as pictured)
  • 2 cups water
  • 6 medium bell peppers (any color you like)
  • 1 medium onion, diced
  • 1/2 lb. fresh mushrooms, sliced
  • 2 Tbsp. Earth Balance Spread
  • 1 - 28 oz can organic tomatoes, coarsely diced (reserve juice)
  • 2 garlic cloves, crushed
  • 1 - 12 oz jar salsa (or make your own!)
  • 2 Tbs. dry sherry
  • 1 - 10 oz package Daiya Mozzarella Cheese, shredded
  • Cayenne (optional)



Step 1

1.Pre-heat oven to 325° F
2.Cook the quinoa according to package instructions
3.Steam 6 medium peppers until soft but not floppy
4.In a large skillet, sauté the onion and mushrooms in the Earth Balance
5.Add the crushed garlic, salsa, and diced tomatoes to the skillet (reserve the juice from the tomatoes)
6.Cook over medium heat for 10 minutes
7.Add the sherry and simmer 10 more minutes
8.Fold in quinoa
9.Place peppers in baking dish and fill with quinoa mixture (This will take about half the mixture)
10.Thin remainder of the quinoa mixture with reserved tomato juice and pour around peppers
11.Sprinkle shredded Daiya mozzarella over peppers
12.Bake for 30-35 minutes
13.If you like, sprinkle some cayenne pepper on top

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