Quinoa Stuffed Peppers

This is a Quinoa Ancient Harvest Recipe, slightly modified.

Ingredients

• 1 cup Traditional Quinoa
• 2 cups Water
• 4 large or 6 medium Peppers
• 1 medium Onion, diced
• ½ lb. Fresh Mushrooms, sliced
• 1 – 28 oz can Tomatoes, coarsely diced (reserve juice)
• 2 Garlic cloves, crushed
• 1 – 12 oz jar Mexican Salsa
• 2 Tbsp. Dry Sherry

Instructions

Pre-heat oven to 325. Cook traditional quinoa following the directions on the package. Steam peppers until soft but not limp. In a large skillet, saute the onion and mushrooms. 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 on baking dish and fill with quinoa mixture. Thin remainder with reserved juice and pour around peppers.

We added additional 2 Tbsp. Sherry to reserve mixture with a little salt and pepper.

Plate, sprinkle with mexican cheese (if you are not vegan) and enjoy.