4largered bell peppers, sliced in half lengthwise and seeded
8ouncesof mushrooms, thinly sliced
2Tablespoonsof olive oil or Earthbalance non-dairy butter
28ouncesof diced tomatoes, reserve juice
12ouncesof Mexican salsa
2garlic cloves, pressed
2Tablespoonsof sherry or marsala
Steam bell pepper halves. Once finished, place in a 9x12' baking dish. Preheat oven to 325°.
Rinse quinoa well, then drain well. Place both water and quinoa in a saucepan and bring to a boil over medium high heat. Cover, and simmer 10-15 minutes until halos appear.
Meanwhile, sauté onions and mushrooms in butter until slightly browned over medium heat in a skillet. Add drained diced tomatoes, salsa, and garlic and cook over medium heat for 10 minutes. Add sherry or marsala, stir, and let simmer for another 10 minutes.
When quinoa is finished, remove from heat and let sit until tomato mixture is finished. Fold quinoa into mushroom and tomato mixture. Fill bell pepper halves. You will end up using about half or three quarters of the mixture. With whatever mixture you have left, add to reserved tomato juice to thin, and pour around and on top of peppers in baking dish. Bake in oven for 35 minutes. Enjoy!