Quinoa Stuffed Peppers

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Traditionally stuffed peppers have meat in them; usually ground beef or to have a healthier version sometimes people use ground chicken or turkey.  In the past couple months I have used quinoa more and more in my diet.  There are many benefits from quinoa; it has more high quality protein than any other grain, its gluten-free, easy to digest and also quinoa stands alone as a complete protein. This makes it perfect for stuffed peppers because it is literally a substitute for meat.  The great thing about quinoa is that it goes with any flavor combinations; this recipe has spicy Mexican flavors from the salsa.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 4 large or 6 medium green peppers
  • 1 medium onion, diced
  • 1/2 lb fresh mushrooms, sliced
  • 2 tbs butter
  • 1 28 oz can diced tomatoes
  • 2 garlic gloves, crushed
  • 1 12-16 oz jar of salsa
  • shredded mozzarella cheese

Pre-heat the oven to 325°.  To cook the quinoa, place one cup of quinoa and two cups of water in a medium saucepan and bring to a boil. Reduce heat to a simmer and cook until all the water is absorbed (10-15 minutes). When done, the grain appears soft and translucent and the germ ring will be visible along the outside edge of the grain.

Cut the green peppers in half and steam them until soft but not limp.

In a large skillet, saute the onion and mushrooms in butter.

Add the diced tomatoes reserving the liquid from the can.

Add the crushed garlic and salsa. Cook over medium heat for about 15-20 minutes.

Fold in quinoa.

Place peppers in baking dish and fill with quinoa mixture. This will take about half of the mixture.

Thin remainder of quinoa mixture with the reserved juice from the tomatoes and pour around peppers.

Sprinkle shredded mozzarella cheese over peppers and bake in the oven for 30-35 minutes.

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