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.
- 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.