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Quinoa Stuffed Peppers




Source of Recipe


contributed by Angela Lowry modified from an unknown source


Recipe Introduction


Serves 4 - 6 depending on size of peppers used.


List of Ingredients




1 cup quinoa
2 cups water
4 large green peppers -- Or 6 medium
1 medium onion -- diced
1/2 pound fresh mushrooms -- sliced
2 tablespoons GFCF margarine
28 ounces canned tomatoes -- coarsely diced -- juice
reserved
2 cloves garlic -- crushed
12 ounces salsa -- (1 jar)
4 ounces extra firm drained tofu or tempeh cubed or sliced

Recipe



Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for 5 minutes. Set aside.

Steam green peppers until soft but not limp; set aside.

In large skillet, saute onion and mushrooms in margarine. Add
tomatoes, garlic cloves and salsa. Cook over medium heat for 10 minutes. Simmer 10 more minutes.

Fold in quinoa and tofu. 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.

Bake at 325 for 30 to 35 minutes.