1 cup Traditional Quinoa
2 cups Water
4 large or 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 (low sodium)
2 Tbsp. Dry Sherry
10 oz. Veggie Shreds Mozzarella Cheese, shredded
Pre – heat oven to 325. Cook traditional Quinoa following the directions on the side panel. Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onions and mushrooms in butter. add the diced tomatoes (reserve the juice). add the 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 quinoa mixture. This will take about half the mixture. Thin remainder with reserve juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325 oven for 30 – 35 minutes.