3 lg. green bell peppers
1 1/2 c. tomato sauce
2 c. quinoa
3 1/2 oz. Monterey Jack cheese, grated
2 tbsp. chopped parsley
Soup and vegetable seasoning

Small round grains that have a fluffy texture when cooked. Quinoa, originally cultivated by the Incas, cooks quickly and is an excellent source of protein.

Cut peppers in half lengthwise; remove seeds and membranes. Steam pepper halves until cooked crisp-tender. Set aside.

Combine 1 cup tomato sauce with cooked quinoa, half the grated cheese, 1 tablespoon parsley and seasoning. Heat over moderate heat, stirring gently, until well blended and cheese is melted.

Spoon remaining tomato sauce into bottom of baking pan. Place pepper halves on top of sauce, then fill with stuffing and sprinkle remaining grated cheese on top. Bake at 350 degrees until hot and cheese is melted. Sprinkle with chopped parsley and serve.

QUINOA COOKING INSTRUCTIONS: Rinse 1 cup quinoa in a small strainer. Drain. Place quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. Reduce and simmer, cover and cook until all water is absorbed, approximately 10-15 minutes. When done, the grain appears translucent and the germ ring will be visible.