Red Bell Peppers Stuffed with Quinoa, Mushrooms & Spinach

6 servings

 

1 3/4 cup vegetable broth (chicken broth is fine also)

2/3 cup quinoa, rinsed 

2 Tbsp. olive oil

1/2 cup sweet onion, chopped

2 cloves garlic, minced

2 cups fresh sliced mushrooms

1/2 tsp. salt

1/4 tsp. pepper

1—16 oz. can Fire-roasted diced tomatoes (Muir Glen is my favorite!)

3 cups fresh spinach (or 5 oz. pkg. frozen and chopped, thawed and drained well)

1 1/4 cups Monterey Jack cheese, shredded

3 large red bell peppers, halved lengthwise and seeded

 

Preheat oven to 400 degrees. In a medium saucepan, bring the broth to a boiling. Add the quinoa and return to boiling. Reduce heat and cook, covered for about 12 minutes or until tender. Drain off the remaining broth and set it aside.

 

Heat the oil in a large saucepan and add the onion and cook for 2 minutes, then add the garlic and saute for 1 additional minute. Add the mushrooms, cooking an additional 5 minutes, stirring frequently, until the onion and mushrooms are tender. Add the salt, pepper, tomatoes and spinach. Stir in the quinoa mixture and 1/2 cup of the cheese. Remove from heat.

 

Lightly salt and pepper the insides of the bell peppers. Fill each of the six halves with the quinoa mixture. Place the filled halves filled sides up, in a 7 x 11 inch baking dish. Pour the remaining broth into the dish around the filled peppers. Cover with foil and bake for 30 minutes. Uncover and top with the remaining cheese. Bake, uncovered for 10 more minutes until peppers are tender and cheese is lightly browned.