Delicious & Healthy - Quinoa Stuffed Peppers

I'm sure most of you out there are aware of quinoa's (pronounced keen-wa) status as a superfood. I've tried it prepared several ways and this is by far my favorite! For those of you who don't have time to soak you quinoa...no worries it is available ready to go...just be sure that the package says "pre-washed". The brand I have used is Ancient Harvest Quinoa® is organic, gluten free and 100% whole grain (and Kosher as long as we are bragging). Anyway the lovely recipe I want to share with you is found on the back of the box:

Image courtesy of Icing on the Cake

Makes 4 servings

1 c. Traditional Quinoa
2 c. Water
4 lg or 6 med Green Peppers
1 med Onion, diced
1/2 lb. Fresh Mushrooms, sliced
2 T. Butter
1 - 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic Cloves. crushed
1 - 12oz jar Mexican Salsa
2 T. Dry Sherry
10 oz. Mozzarella Cheese, Shredded

Pre-heat oven to 325°. Cook traditional quinoa following directions on package. Steam green peppers until soft but not limp. In a large skillet saute onion and mushrooms in butter. Add the diced tomatoes (reserving the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the Sherry and simmer for 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserve juice and pour around peppers. Sprinkle shredded mozzarella over peppers and bake in oven for 30-35 minutes. Once you've tasted this you will have a staple for your Meatless Mondays!

While your waiting for your delicious peppers to bake here are some facts about Quinoa:

- Quinoa contains more high-quality protein than any other grain
- Quinoa provides all the essential amino acids to be considered a complete protein
- Quinoa was a staple in ancient Incan Civilization