I have become a huge fan of the grain Quinoa. Its a high protein grain and so very good for you. I've been eyeing the recipe on the box of quinoa for a while now and now having tried it, it is a keeper recipe!
DIL has harvested many tomatoes and cucumbers from their garden and we will put them to use!
Tonight's table:
Quinoa Stuffed Peppers
Fresh cucumber and red onion salad.
Sliced fresh peaches
Quinoa Stuffed Peppers
1 cup traditional quinoa (cooked)
2 cups water
4 large or 6 medium green peppers
1 medium onion, diced
1/2 lb. fresh mushrooms, sliced (I didn't have these so left out, didn't seem to affect the recipe)
2 Tbsp. butter
1 28 can tomatoes, coarsley diced (reserve juice)
2 gloves garlic, crushed (I minced them)
1 12 oz. jar Mexican Salsa
2 Tbsp. dry Sherry (can be omitted)
10 oz. Mozzarella cheese, shredded
Pre-heat oven to 325 degrees.
Cook quinoa per box instructions.
In a large skillet, saute onion, mushrooms in butter.
Add diced tomatoes, garlic and salsa.
Cook over medium heat for 10 minutes.
Add the sherry and simmer 10 minutes more.
Fold in quinoa.
Fill peppers with mixture, sprinkle shredded mozzarella over peppers
Bake in 325 degree oven for 30-35 minutes.
Mmmmm, we all like these. Hope you do too.
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Your new recipe sounds great, I've never tried quinoa, but have seen it at the store. I usually use rice in my stuffed peppers, but this grain sounds like it has more nutritional value. Will have to pick some up at the grocery next week. Hope you have a great start to your week and Happy Monday. Heather
ReplyDeleteSounds yummy! :)
ReplyDeleteblessings always
I love quinoa too! There are lots of good recipes on Pinterest that feature it :)
ReplyDeleteYou didn't mention what time supper is? Oh heck, I'll be there early so I don't miss a thing. And how is my "special sister" today?
ReplyDeleteLove the bounty of the gardens this time of year...:)