Quinoa-stuffed Red Bell Peppers

By JennyMac

From Shape Magazine

Ingredients

• Ingredients
• 2/3 cup quinoa, rinsed and drained
• 6 red bell peppers
• 1 tablespoon olive oil
• 3/4 cup diced carrots
• 1/2 red onion, diced
• 1 10-ounce package frozen spinach, thawed and drained
• 1 15-ounce can red kidney beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 cup grated part-skim mozzarella

Preparation

Step 1

Directions
Preheat oven to 350°F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately