Ingredients:
1 cup quinoa
2 cups water
4 large green peppers ( or 6 medium)
1 medium onions, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 (28 ounce) cans tomatoes, coarsely diced
2 garlic cloves, crushed
1 (12 ounce) jars mexican salsa
2 tablespoons dry sherry
Directions:
Pre-heat oven to 325 degrees.
Cook quinoa as per packet.
Steam peppers until soft but not limp.
In a large skillet, saute the onion and mushrooms in butter.
Add the diced tomatos (reserving the juice).
Add the crushed garlic and 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 quinoa mixture (half the mixture will be used up).
Thin remainder with reerved juice and pou around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
Servings: 4
Time preparation: 25 min.
Time total: 60 min.