4 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.