Quinoa Stuffed Peppers

Pre-heat oven to 325 degrees. Cook traditional quinoa following the directions on box. Steam 4 large green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice) Add the crushed garlic and Mexican salsa Cook over medium heat for 10 minutes Add the Sherry and simmer 10 more minutes Fold in quinoa Place peppers in baking dish and fill with quinoa mixture (this will take about half the mixture) Thin remainder with reserved juice and pour around peppers Sprinkle shredded mozzarella over peppers and bake in 325 degrees for 30-35 minutes