Ok, I know not everyone is a fan of Quinoa; it definitely takes some getting used to! But I saw this recipe and just had to try it. Let me know what you think!
Quinoa-Stuffed Red Bell Peppers
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
Preheat oven to 350°. 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.
*From SHAPE magazine