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Quinoa Stuffed Peppers

Ingredients

  • 1 cup Traditional Quinoa
  • 2 cups water
  • 4 large green peppers
  • 1 onion
  • 8 oz mushrooms optional
  • 2 Tbsp butter
  • 1 10 oz can rotel reserve juice
  • 1 10 oz can cream of mushroom soup
  • 1 cup salsa
  • 2 Tbsp sherry
  • 6 oz shredded mozzarella cheese

Instructions

  • Preheat oven to 325
  • Cook quinoa according to package directions (bring water & quinoa to boil, simmer for 15 min)
  • Saute onions (and mushrooms) in butter.
  • Add Rotel, cream of mushroom soup and salsa. Simmer for 5 minutes.
  • Add sherry and simmer for 10 minutes
  • Fill peppers and set in baking dish.
  • Add reserved rotel liquid to remain quinoa mixture. Pour thinned mixture around filled peppers.
  • Cover with shredded cheese and bake for 30 minutes.