Quinoa Stuffed Peppers

The recipe is excellent
1 cup quinoa
2 cups water
Cook according to package directions
Steam or blanch 4 to 6 green peppers until soft but not limp

Preheat oven to 325 degrees F.

In a large skillet, saute in 1 tablespoon olive oil:
1 medium onion, diced
1/2 pound fresh mushrooms, sliced

Add:
1- 28 ounces can stewed tomatoes
2 garlic cloves, crushed
1/2 cup Salsa
2 tablespoons wine vinegar
1/2 cup tomato sauce
1 can Black Beans, rinsed
1/2 teaspoon cumin
Salt and pepper to taste
Cook over medium heat for 10 minutes.

Fold in:
Quinoa
1/2 to 3/4 cup shredded Cheddar cheese

Stuff peppers and bake for 25 minutes. Remove from oven and sprinkle shredded mozzarella cheese and bake for 5 to 10 minutes.

I had more filling left so I just placed it around the bottom of the peppers to bake. The next night I used the leftover filling and added ground beef and more tomatoe suace to the mixture. It made a great main course dish.