Quinoa Stuffed Peppers

This week’s menu: Quinoa Stuffed Peppers (vegetarian entrée)
Optional: BBQ a London Broil for those with a heartier appetite.
For dessert, enjoy the fruits of the season on their own, or in a pie: cherries, blueberries and raspberries .

Shopping List:
Oak Manor Quinoa
4 Sweet peppers – red, green, orange or yellow
1 medium Onion
8 Mushrooms
2 cobs Sweet corn
cilantro or parsley
soy sauce
sesame oil
garlic
red pepper flakes
whole wheat bread crumbs
cherry tomatoes (optional for garnish)
London Broil from Krugg’s Meat Market (optional)
Cherries, Raspberries, Blueberries

Recipe: Quinoa Stuffed Peppers From Anne Lindsay’s Light Kitchen
½ cup quinoa
4 sweet peppers
1 tsp vegetable oil
1 medium onion, chopped
8 mushrooms, quartered
2 cups cooked sweet corn kernels
2 tbsp minced fresh cilantro or parsley
1 tbsp soy sauce
2 tsp sesame oil
2 tsp minced fresh garlic
pinch red pepper flakes
¼ cup fresh whole wheat bread crumbs

1. Rinse quinoa under cold water. Drain. In a saucepan, bring one cup of water to boil. Stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and the quinoa is transluscent.
2. Cut tops off of peppers; remove seeds. In a large saucepan of boiling water, immerse peppers in water to cook for 5 minutes or until tender crisp. Remove and drain upside down.
3. In a skillet, heat oil over medium heat, cook onion for two minutes. Stir in mushrooms and sauté. Stir in quinoa, corn, half the cilantro or parsley, soy sauce, garlic and red pepper flakes. Stuff into peppers.
4. Sprinkle with bread crumbs and remaining cilantro or parsley. Bake in a greased 8” square pan at 350 degrees oven for 30 minutes or until heated through.