Quinoa Stuffed Peppers (*SF)

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Quinoa Stuffed Peppers

Source: Recipezaar (adapted)

 

 

1 cup quinoa

2 cups water

4 large green peppers (-OR- 6 medium)

1 medium onion, diced

1/2 lb (225 g) fresh mushrooms, sliced

2 tablespoons (6 tsp) oil

one 28 ounce (800 g) can tomatoes, coarsely diced

2 garlic cloves, crushed

one 12 ounce (340 g) jar mexican salsa

2 tablespoons (30 ml) dry sherry

vegan mozzarella-style cheese

 

 

1. Pre-heat oven to 325 degrees F (163 F).

 

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 oil. Add the

diced tomatos (reserving the juice), crushed garlic and salsa. Cook

over medium heat for 10 minutes.

 

5. Add the sherry and simmer 10 more minutes.

 

6. Fold in quinoa.

 

7. Place peppers in baking dish and fill with quinoa mixture (half the

mixture will be used up).

 

8. Thin remainder of quinoa mixture with reserved juice and pour

around peppers.

 

12. Sprinkle shredded vegan mozzarella over peppers and bake for 30 to

35 minutes.

 

 

Serves 4.