Unstuffed Peppers with Quinoa

I decided to be a bit creative today :-)

I decided to make unstuffed peppers with quinoa.

Ingredients:

• 1 bag Trader Joe's Frozen Mushroom Medley
• 3 bell peppers, diced (1 yellow, 1 red, 1 orange)
• 1 cup quinoa
• 2 cups vegetable stock or broth
• Homemade taco seasoning
• 1 regular can tomato sauce
• 1-2 cups shredded cheese

Garnish (optional):

• Sour cream

Directions:
In a cast iron pan, saute the frozen mushrooms and diced peppers until cooked through. Rinse and drain the quinoa well to remove the saponins. Add the quinoa to the pan. Add the broth to the pan. Bring to a boil. Lower the heat and let simmer for 10-15 minutes until quinoa is translucent and the broth is absorbed. Preheat the oven to 500 degrees Fahrenheit. Add the can of tomato sauce as a topping. Top the whole thing with 1-2 cups of shredded cheese. Let simmer for about 5 minutes. Then put in oven to melt the cheese. Broil until cheese is melted and bubbly, about 10 minutes. Take out of oven and let rest for at least 5-10 minutes before serving. Serve with sour cream.

 

Mushrooms and peppers sauteed. This is before the quinoa and stock are added. 

 

The quinoa and stock have been added here. 

 

The stock has been absorbed and the quinoa is translucent.

 

The "topping" is one regular can of tomato sauce. 

 

Put on as much cheese as you want. I estimate I put on about 1-2 cups of shredded cheese here.

 

This is after 10 minutes of broiling in the oven. Looks so delicious! Perfectly melted, bubbly and browned.

 

Looks so delicious! 

 

Topped with sour cream. Yum!