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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers4 large organic red or yellow bell peppers, halved lengthwise with seeds removed

1 large onion, finely chopped

4 garlic cloves, minced

4 medium organic carrots, diced

3 cups diced organic cremini mushrooms

2 cup cooked organic quinoa

1 cup organic vegetable broth

2 cup chopped organic baby spinach

1 cup chopped fresh parsley

Salt & pepper to taste

 

Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft. Sauté onions, garlic and carrots until softened; add mushrooms and cook until soft; stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one eighth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish; cover the bottom of the dish with 1/2 cup of water; cover with foil and bake for 30 minutes, until filling is hot.