Ok. Today I will experiment. I will use Quinoa for the first time. I was looking for some nice recipe but than I just decided to try the one that is actually on the back of the box.
Quinoa Stuffed Peppers
1 cup Traditional Quinoa
2 cups Water
4 large or 6 small green peppers
1 medium onion-diced
1/2 lb. Fresh mushrooms,sliced
2 Tbsp. Butter
1 28oz can Tomatoes,diced
2 garlic gloves
1 12 oz jar of Mexican Salsa
10oz Mozzarella Cheese- I replaced it with vegan cheese “daiya’-dairy,lactose,casein free,gluten and soy free mozzarella style. (Very good!!!!).
Optional: 2 Tbsp. Dry Sherry
You can also add basil, salt,paper and another seasoning for your own taste.
Pre-heat oven to 325F. Cook traditional quinoa following the directions on the side panel.
Steam peppers until soft but not limp (around 10min).
In a large skillet, saute the onion and mushrooms in butter.
Add tomatoes,crashed garlic and mexican salsa. Cook over medium heat for 10 min. Add the sherry and simmer for additional 10min. (I skipped this step).
Fold in quinoa.
Cut peppers at half and place in baking dish and fill with quinoa mixture.
Sprinkle with cheese and bake in oven for 30-35 min.
Quinoa is wonderful! It taste little bit nutty. It is very light and fluffy. Stuffed Peppers came great. I think I will experiment in the future with this dish more.