Scott Farms Quinoa Stuffed Peppers

QUINOA (keen-wa) is  a wonderful grain that cooks like pasta or rice.  It stands alone as a complete protien grain (full of essential amino acids & high in protien) that is wheat-free/gluten-free diet. If your grocer doesn't have this grain your favorite health food store will. 


  • 1 cup Quinoa
  • 2 cups vegetable broth ( can use chicken broth or water if you like)
  • 4 large green bell peppers or 6 small ones
  • 1 small onion  (diced)
  • 3/4 cup of sliced mushrooms
  • 1 28 oz can of diced tomatoes (large can) reserve juice
  • 2 TBS of olive oil
  • 1 12oz can of tomato sauce ( for spicer mexican version 12 oz of your favorite sasla)
  • 2 tsp Scott Farms Grateful Garlic Seasoning
  • 1/2 tsp Scott Farms Spirited Southwest Rub
  • 10 oz of grated  mozzarella cheese


Pre-heat oven to 325 degrees.  Place the 1 cup of Quinoa in a sauce pan with 2 cups of broth and bring to a boil , reduce & simmer , cover & cook until all liquid is absorbed (10-15 minutes) When done it will be it will appear translucent & soft. While cooking Quinoa steam bell peppers in microwave until soft but not limp. In a large skillet saute the onions & mushrooms in the olive oil. Add the diced tomatoes & seasonings reserving tomato juice. After stirring add either tomato sauce or salsa, cook over medium heat for about 10 minutes. While cooking  mixture, cut peppers lengthwise & remove seeds & place in pre-sprayed baking pan. Next fold in Quinoa & mozzarella cheese into  mixture. Take mixture & fill peppers.  Some will be left over, use it around the peppers. Use tomato juice reserved to pour on & around the peppers. Bake for 30-35 minutes & serve hot!