- 1/3 cup dry quinoa (I mixed red and white)
- 3 small to medium bell peppers
- 1-2 tbsp olive oil
- 2 carrots, diced
- 1/4 white onion, chopped
- 1 clove garlic
- 1 cup frozen spinach (5 nuggets), thawed and drained
- 1 cup canned or cooked red kidney beans
- 1/2 tsp chili powder
Directions: Cook quinoa according to package directions.
Preheat oven to 375°F. Heat oil in a skillet over medium-low heat. Add carrots, cook for 3 minutes. Add onion and garlic and cook until the onion is translucent. Remove from heat, add beans and spinach and toss well. Add quinoa and chili powder.
Cut the top off the peppers and remove the seeds. Fill them with the quinoa mixture and replace tops. Put in a baking dish, add just enough water to coat the bottom and bake for 20-25 minutes. Serve immediately.