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Mexican Quinoa Stuffed Peppers

Ingredients

Scale
  • 1 cup dried Quinoa
  • 2 cups Water
  • 1 green pepper chopped
  • 2 red peppers cut in half and seeds removed
  • 2 orange peppers cut in half and seeds removed
  • 2 yellow peppers cut in half and seeds removed
  • 1 sweet onion chopped
  • 4 cloves minced garlic
  • 1 12oz package sliced mushrooms
  • 1 12oz jar salsa
  • 5 Roma tomatoes chopped
  • 1 cup shredded Asiago cheese
  • 1 Tablespoon sea salt
  • 1 Tablespoon crushed black pepper
  • 2 tsp red pepper flakes
  • 1 Tablespoon coconut oil
  • 1 Tablespoon curry powder

Instructions

  1. In medium saucepan add Quinoa and Water.
  2. Bring to a boil, cover and reduce heat to low.
  3. Cook for 20 minutes.
  4. Preheat oven to 350 degrees
  5. In large frying pan melt coconut oil over medium heat
  6. Add green pepper, onion, and garlic
  7. Saute for 5 minutes or until softened
  8. Add mushrooms, sauté additional 5 minutes
  9. Remove from heat
  10. Add salsa, tomatoes, cooked Quinoa, salt, pepper, red pepper flakes, and curry powder, mix together
  11. Place red, yellow, and orange peppers in 9×13 glass baking dish
  12. Stuff the peppers with the Quinoa mixture
  13. Cover pan with foil
  14. Bake for 1 hour
  15. Top with Asiago cheese
  16. Bake additional 5 minutes until cheese is bubbly