I made this today for dinner and it was fantastic!
Quinoa Stuffed Peppers
(adapted from a recipe off of the Quinoa box)
1 cup Quinoa
2 cups water
4 large red or yellow peppers
1 medium onion
2 finely diced fresh carrots
1/2 cup chopped yellow or red peppers
1/2 lbs sliced fresh mushrooms (optional)
2 garlic cloves crushed or finely chopped
2 TBS butter
1 (28 oz) can diced tomatoes (drain the juice and reserve it for cooking)
1 (12 oz) jar of prepared salsa (I like the medium heat, but use whatever you like)
10 oz of shredded cheese of your choice (I used shredded Monterey jack)
Heat oven to 350 degrees. Prepare Quinoa per package directions, drain and set aside. Clean and steam the yellow peppers until they are soft but still stand on their own (not floppy). Saute all veggies including garlic in the butter in a saute pan – saute until tender crisp.
Drain juice off of diced tomatoes into a baking dish large enough to hold your stuffed peppers. Add drained diced tomatoes and the rest of the ingredients to the veggie mixture and heat through. Stir in shredded cheese and stuff the peppers. Place peppers into the prepared baking dish, cover and bake for approx. 30 to 45 minutes until heated through.
This is a great vegetarian recipe that appeals to non-vegetarians also. If you are vegan leave out the cheese and maybe add a tablespoon or 2 of nutritional yeast to give it a cheese flavor.
