This one is yummy, super healthy and guilt-free. Sorry I didn't take a picture but my husband left our camera in the car and both of us were to excited to try this to go to the car to get it.
1 cup traditional Quinoa
2 cups water
4 large or 6 med green peppers
1 medium onion, chopped
1/2 lb diced mushrooms
1-28 oz can diced tomatoes
2 garlic cloves
1- 120z jar salsa
2 Tbsp dry sherry (i omitted this)
10 oz shredded mozarella cheese
DIRECTIONS:
-pre-heat oven to 325
-Cook quinoa following directions on box.
-Cut top off peppers and clean out, steam until soft but not limp.
-In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and salsa. Cook over medium heat for 10 mins. Add the sherry and simmer 10 more min. Fold in quinoa
-Place in peppers in baking dish and fill with quinoa mixture. This will take about half of the mixture. Thin remainder with reserved juie and poor around peppers.
-Sprinkle shredded mozarella over peppers and bake in 325 for 30-35 min.
Enjoy!
