This recipe comes to us from one of Tim’s personal training clients and fellow ViSalus family member, Carla LaFond. Thanks for sharing, Carla!
You will need:
1 cup quinoa: (Always make sure to rinse quinoa thoroughly before cooking, it will be bitter if you don’t!)
2 cups water
4 large or 6 medium green or bell peppers
1 medium onion diced
1/2 pound fresh mushrooms, sliced
2 tbsp olive or coconut oil
1 28oz can tomatoes, coarsely diced, reserve juice
2 garlic cloves, crushed
1 12 oz mexican salsa
2 tbsp dry sherry
10 oz shredded mozzarella
Preheat oven to 325 degrees.
Prepare quinoa by placing one cup quinoa & two cups water in a 1.5 qt saucepan. Bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed. Steam the green peppers until soft not limp.
In a large skillet, saute the onion and mushrooms in oil. Add the tomatoes, reserving juice. Add the garlic & salsa.
Cook over medium heat ten minutes. Add the sherry, simmer ten minutes. Fold in quinoa. Place peppers in baking dish, fill with mixture. This will take about half the mixture. Thin the remainder with the reserved tomato juice & pour around peppers. Sprinkle with mozzarella and bake in a 325* oven for 30-35 minutes.
Nutrition facts will vary based on the amount of cheese you use – but the quinoa is only 222 cals for all of it, and it’s a great low GI, gluten free carb! See nutriton facts below for ONE CUP.
Team Staggs suggestion: Use a lighter/low fat cheese, and go light on the olive oil.
Photo of peppers – Courtesty of “The Food In My Beard” Blog