Roasted Bell Peppers Stuffed with Quinoa
Preheat oven to 350*. Grease a 9X13 baking dish.
1 TBSP olive oil
1 red onion, chopped
1/2 lb. sliced mushrooms
1 cup chopped carrots
7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)
1/2 cup chopped parsley
1/4 lb. baby spinach
1 1/2 tsps cinnamon
3/4 tsp cumin
1 cup uncooked quinoa
Salt & pepper to taste
1/2 cup roasted, salted cashews
Heat oil in a large skillet over medium heat. Add onion and cook, stirring til transparent, 8-10 minutes. Add mushrooms and cook until just softened, 4-5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach. Let spinach wilt, then stir in cinnamon, cumin and quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1-2 minutes more.
Divide mixture evenly among remaining 6 peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with it's reserved top and arrange them upright in prepared pan. Cover snugly with foil and bake about 1 hour, or until tender and juicy.