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| 1 Tasse | Quinoa |
| 2 Tasse | water |
| 4 gross | Or 6 medium green peppers |
| 1 mittel | onions diced |
| 1/2 x ca. 450 g | mushrooms fresh, sliced |
| 2 Esslöffel | butter |
| 28 x ca. 30 g | Can tomatoes; coarsely diced juice reserved |
| 2 | cloves garlic crushed |
| 12 x ca. 30 g | Salsa (1 jar) |
| 2 Esslöffel | sherry dry |
| 10 x ca. 30 g | Mozzarella shredded |
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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 butter. Add tomatoes, garlic cloves and salsa. Cook over medium heat for 10 minutes. Add sherry; simmer 10 more minutes. Fold in quinoa.
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. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35 minutes.
Recipe on 12 oz. Box Ancient Harvest brand quinoa. Distributed by Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, Ca 90505. Typed for you by Cathy Harned.
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