Quinoa Stuffed Peppers Recipe

4

Ingredients

1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 • 28 oz can Tomatoes, coarsely diced
(reserve juice)
2 Garlic cloves, crushed
1 • 12 oz jar Mexican Salsa
2 Tbsp. Dry Sherry
10 oz Mozzarella Cheese, shredded

Preparation

Step 1

Pre-heat oven to 325°. Cook traditional
quinoa following the directions on side
panel. Steam 4 large or 6 medinm green
peppers until soft but not limp. In a
large skillet, saute tbe onion and
mushrooms in butter. Add the diced
tomatoes (reserre tbe juice). Add tbe
crushed garlic and Mexican salsa. Cook
over medium heat for 10 minutes. Add
the sherry and simmer 10 more minutes.
Fold in quinoa, Place peppers in baking
dish and fill with guinoa mixture. This
will take about half the mixtnre. Thin
remainder with reserved juice and pour
around peppers.

Sprinkle shredded mozzarella over peppers
and bake in 325" oven for 30~35 miImtes.