Quinoa Stuffed Bell Peppers
photo by Bergy
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml quinoa
- 473.18 ml water
- 4 large green peppers (or 6 medium)
- 1 medium onion, diced
- 226.79 g fresh mushrooms, sliced
- 29.58 ml butter
- 793.78 g can tomatoes, coarsely diced
- 2 garlic cloves, crushed
- 340.19 g jar mexican salsa
- 29.58 ml dry sherry
directions
- Pre-heat oven to 325 degrees.
- Cook quinoa as per packet.
- Steam peppers until soft but not limp.
- In a large skillet, saute the onion and mushrooms in butter.
- Add the diced tomatos (reserving the juice).
- Add the crushed garlic and 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 (half the mixture will be used up).
- Thin remainder with reerved juice and pou around peppers.
- Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is my first time using Quinoa and it won't be my last. Very delicious recipe. I did not presteam the peppers as we like them to still have some crunch. The 30 minute baking time gets them hot through but still with full texture. I cut the recipe in half but used 4 cloves of garlic. For the tomatoes a used a 14 oz can of Mexican syle (spicy) and for the cheese a Jalapeno Cheddar. Nice and flavorful but not so hot that it would bite you. Thanks for posting Pink Princess
RECIPE SUBMITTED BY
<a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a>