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Quinoa Stuffed Pepers




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




4 large red bell pepper or green bell pepper, washed
1 tablespoon butter
1 medium onion, peeled,ends removed and chopped
1 clove garlic, peeled and minced
1/2 lb mushroom, cleaned and sliced
1 teaspoon dried oregano
1 (28 ounce) can diced tomato
4 cups cooked quinoa


Recipe



Preheat the oven to 325 degrees.

Lightly grease a baking dish that will hold the
peppers upright.

Cut 1/2 inch from the top of the peppers and remove
the seeds and membranes.

In a large stock pot with a steamer tray, steam the
peppers 4 to 5 minutes.

Remove and set aside while preparing the stuffing.

In a large skillet over medium heat, melt the butter.


Add the onion, garlic and mushrooms and saute until
tender.

Add the oregano and tomatoes, reduce heat and simmer
about 8 minutes.

Fold in the cooked quinoa.

Fill the peppers with the quinoa mixture and stand
up with their sides touching in the prepared baking
dish.

Cover loosely with foil and bake until the peppers
are tender, 25 to 30 minutes.