Stuffed Peppers

Published on December 5, 2013 | In American, Greek | By Patrice |

The following is one of our Favorites – we do make a version with ground turkey with olives and feta cheese – a Greek version if you will.

Pre-heat oven to 325° F. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers. Sprinkle shredded mozzarella over peppers and bake in 325° F. oven for 30-35 minutes.