| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Grains, Side dish, Vegetables |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Quinoa |
| 2 |
c |
;Water |
| 4 |
lg |
Or 6 medium green peppers |
| 1 |
md |
Onion; diced |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 2 |
tb |
Butter |
| 28 |
oz |
Can tomatoes; coarsely diced juice reserved |
| 2 |
|
Garlic cloves; crushed |
| 12 |
oz |
Salsa (1 jar) |
| 2 |
tb |
Dry sherry |
| 10 |
oz |
Mozzarella cheese; shredded |
|
5 |
minutes. Set aside. |
INSTRUCTIONS
Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for
Steam green peppers until soft but not limp; set aside.
In large skillet, saute onion and mushrooms in butter. Add tomatoes, garlic
cloves and salsa. Cook over medium heat for 10 minutes. Add sherry; simmer
10 more minutes. Fold in quinoa.
Put peppers in baking dish; fill peppers with quinoa mixture. This will
take about half the mixture. Thin remainder with reserved juice and pour
around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35
minutes.
Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa
Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505. Typed for
you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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