1 cup Traditional Quinoa
2 cups water
4 large or 6 medium Green Peppers
1 medium onion, diced
1 cup cooked lentils
2 Tbsp Olive Oil
1-28 oz can Tomatoes, coarsely diced (reserve
liquid)
2 garlic cloves, crushed
1 cup PJ's Salsa
10 oz part-skim mozarella cheese, shredded

Pre-heat oven to 325 degrees. Cook quinoa according to package directions. Steam the green peppers until soft but not limp. In a large skillet, saute the onion in olive oil. Add the crushed garlic, and salsa. Cook over medium heat for 20 minutes. Fold in quinoa and lentils. Place peppers in a baking dish and fill with quinoa mixture. This will take about half of the mixture. Thin remainder with the reserved juice and pour around the peppers..
Sprinkle with shreddeded mozarella cheese and bake in oven for 30-35 minutes.

 

More Recipes Like This

• Bruschetta-Stuffed Mushrooms
• Tzatziki (Yogurt Dip)
• Broccoli Quiche
• End-of-Summer Roasted Veggies
• Healthy Deviled Eggs from FANNETASTIC FOOD
• Skillet white beans, spinach & tomatoes over Linguine
• Greek Hummus Wrap
• Zesty Cranberry-Orange Relish
• Easy Poached Eggs and Pasta
• Lowfat Eggplant parmesan

Recipe Collections

Here are user created Recipe Collection which have this recipe:

• Elisheba's Edibles
  by: BJUBILEE Vegetarian...gluten free....low oxylate cookbook