Tuesday, August 15, 2006
I made a green pepper stuffed with quinoa and portobellos. The quinoa was prepared in advance in my rice cooker, with vegetable broth instead of water. Then, I sauteed some baby bellas in a little oil, and added the quinoa toward the end of cooking. The peppers were stuffed with the quinoa/mushroom mixture and baked for about 30 minutes.
On the side is mashed sweet potatoes with a little Earth Balance Buttery Spread.